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Making Chicken Marsala in my kitchen brings me right back to my favorite Italian restaurant. The way the Marsala wine mingles with golden mushrooms creates the most incredible aroma. After years of perfecting this recipe, I've discovered that keeping it simple lets those classic flavors really shine through.
Why You'll Love This Recipe
There's something magical about watching those cutlets turn golden brown and seeing the sauce come together. Each step builds such amazing flavor and the best part is you don't need years of cooking experience to make it happen. When I serve this at dinner parties everyone thinks I spent hours in the kitchen but it's really just simple ingredients working their magic.
Ingredients for Chicken Marsala
- For the Chicken:
- 4 boneless, skinless chicken breasts, halved horizontally
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper - For the Sauce:
- 16 ounces cremini mushrooms, sliced
- 3/4 cup Marsala wine
- 3/4 cup chicken broth
- 1/2 cup heavy cream
- 2 shallots, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons fresh thyme leaves - For Cooking:
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- Fresh parsley for garnish
Step-by-Step Instructions
- Prepare the Chicken
- My secret is pounding the chicken just right so it cooks evenly. I mix the flour with plenty of salt and pepper and give each piece a light coating nothing too heavy.
- Cook the Chicken
- Getting that golden crust is key. I let my pan get nice and hot before adding the chicken and resist the urge to move it around too much while it browns.
- Make the Mushroom Sauce
- This is where the magic happens. Those golden mushrooms soak up all the flavors from the pan and when the Marsala hits the hot skillet it creates the most amazing sauce base.
- Finish the Sauce
- Patience is everything here. I let the sauce reduce until it's just thick enough to coat the back of a spoon. Then the chicken goes back in to soak up all that delicious flavor.
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Pro Tips for Success
Trust me when I say good Marsala wine makes all the difference skip the cooking wine. I've learned to give mushrooms plenty of space in the pan so they brown instead of steam. And don't rush that sauce reduction it's worth the extra few minutes to get it just right.
Serving Suggestions
In my house we love this served over creamy polenta but it's equally amazing with buttery pasta. Sometimes I'll roast some asparagus alongside or toss together a simple salad. Don't forget some crusty bread to soak up every drop of that incredible sauce.
Storage and Make-Ahead Tips
The leftovers keep beautifully in the fridge and sometimes I think they taste even better the next day. Just warm everything gently and add a splash of broth if the sauce gets too thick. When I'm hosting I prep all my ingredients ahead so I can focus on cooking and enjoying time with my guests.
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Frequently Asked Questions
- → What type of Marsala wine should I use?
- Use dry Marsala wine for this dish, not sweet Marsala. Look for 'Secco' on the label. While higher quality Marsala is best for drinking, mid-range is fine for cooking.
- → Can I make this without heavy cream?
- Yes, you can substitute half-and-half or omit the cream entirely for a lighter sauce. The sauce won't be as rich but will still be delicious.
- → Why do I need to pound the chicken?
- Pounding the chicken to an even thickness ensures it cooks evenly and quickly. It also makes the meat more tender and helps the flour coating stick better.
- → What can I serve with chicken marsala?
- Common sides include pasta, mashed potatoes, or rice to soak up the sauce. Green vegetables like asparagus or green beans add nice color and balance.
- → Can this be made ahead?
- While best served fresh, you can make the sauce ahead and reheat gently. Cook the chicken just before serving to keep it crispy. Add a splash of cream or broth when reheating if needed.