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Chicken Marsala Recipe

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★★★★★

4.7 from 138 reviews

Chicken Marsala is a classic Italian-American dish featuring tender, pounded chicken breasts cooked to golden perfection and served with a creamy, savory marsala wine sauce. The dish highlights a flavorful combination of sautéed eschalots, garlic, and mushrooms enriched with heavy cream and chicken stock, creating a luscious sauce that complements the crispy chicken. Ideal for a comforting yet elegant meal, Chicken Marsala pairs beautifully with mashed potatoes, rice, pasta, or polenta.

Ingredients

Scale

Chicken and Coating

  • 2 large chicken breasts (300g/10oz each), cut in half horizontally (or 4 thighs)
  • 1/2 tsp cooking salt / kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup all-purpose flour

Cooking Fat

  • 2 tbsp extra virgin olive oil
  • 2 tbsp (30g) unsalted butter

Sauce Components

  • 2 eschalots (shallots), peeled and cut into 1cm / 1/3″ squares
  • 1 garlic clove, finely minced
  • 2 cups white mushrooms, sliced 0.5cm / 1/5″ thick
  • 1 cup dry marsala wine
  • 1/2 cup low sodium chicken stock/broth
  • 1/2 cup thickened/heavy cream
  • 1/4 tsp cooking salt / kosher salt
  • 1/8 tsp black pepper

Garnish

  • 1 tbsp finely chopped parsley (optional)

Instructions

  1. Prepare chicken escalopes: Cut each chicken breast in half horizontally to create thin steaks. Place them between a freezer bag or a piece of baking paper (Go-Between) and gently pound with a meat mallet or rolling pin until about 1 cm (0.4″) thick. This tenderizes the meat and ensures even cooking.
  2. Dust chicken with seasoning and flour: Evenly sprinkle half the salt, pepper, and flour over one side of the chicken pieces. Lightly rub the flour mixture onto the surface, then flip and repeat with the remaining salt, pepper, and flour. Shake off any excess flour just before cooking.
  3. Cook chicken: Heat half the butter and olive oil in a large non-stick pan over medium-high heat. Once the butter has melted and is foamy, add the chicken pieces. Cook for 3 to 4 minutes on one side until golden and crispy, then flip and cook the other side for 2 minutes. Remove the cooked chicken onto a plate and set aside.
  4. Sauté aromatics: In the same pan, add the remaining butter and olive oil. When the butter has melted, add the diced eschalots and minced garlic. Cook for about 1 minute until fragrant and slightly softened.
  5. Cook mushrooms: Add the sliced mushrooms to the pan and sauté for 3 minutes, stirring regularly to release their juices and develop flavor.
  6. Reduce marsala wine: Pour in the dry marsala wine, turn the heat to high, and bring it to a boil. Let it reduce for about 3 minutes or until the volume is reduced by half.
  7. Thicken sauce: Stir in the chicken stock, heavy cream, remaining salt, and pepper. Lower the heat to a gentle simmer and cook for 3 to 5 minutes until the sauce thickens to a creamy consistency that is not overly thick.
  8. Rewarm chicken in sauce: Nestle the cooked chicken pieces back into the sauce. Let them warm through for about 30 seconds to absorb the flavors.
  9. Serve: Remove from heat. Sprinkle with finely chopped parsley if desired. Serve the Chicken Marsala over your choice of mashed potatoes, rice, small pasta, polenta, or with bread to mop up the delicious sauce.

Notes

  • Note 1: Chicken thighs can be used instead of breasts for a juicier result.
  • Note 2: Eschalots (or shallots) add a sweet, mild onion flavor essential for the sauce’s depth.
  • Note 3: Use dry marsala wine, which is key to the characteristic flavor of the dish.
  • Note 4: Heavy cream enriches and thickens the sauce to a luscious texture.
  • Note 5: Using a freezer bag or Go-Between when pounding prevents mess and allows even pressure.

Keywords: Chicken Marsala, marsala sauce, chicken recipe, Italian classic, creamy mushroom sauce

Find it online: https://cookedbycleo.com/chicken-marsala-recipe/