Chicken Marsala is one of those recipes that is so easy, but can seem daunting if you’ve never made it before. The combination of savory mushrooms, sweet Marsala wine, and creamy sauce makes this dish one of my favorites for a cold autumn evening when you need something hearty to keep you warm.
Start with 1 8oz package of mushrooms and 1 yellow or white onion. Coarsely chop both and add a handful of fresh, finely chopped parsely. Set aside.
For this recipe, I used boneless, skinless chicken breasts, but you can also use chicken cutlets or chicken tenders, depending on your preference. Since the chicken breasts were quite thick, I halved them, placed them on some plastic wrap, and pounded them out until they were thin.
I love using a meat pounder… it’s a great way to get some of your frustrations out!
Next, place the pounded chicken breasts in a gallon ziplock bag with 6 tablespoons of flour, 1 tsp of pepper,and 1 tsp of salt. You know what to do next! Shake it up until the breasts are completely coated in the flour.
After the chicken is ready to go, add the mushrooms, onions, and parsley to a large, deep pan with 3-4 tbsp of butter. Let the vegetables cook until the onions are soft and translucent-about 15 min on medium heat.
Next, add the real rock stars of this sauce, heavy cream and Marsala wine. I used about 2/3 cup of each (maybe a little more of the wine…) and finished with 2/3 cup of chicken broth. You can play with the proportions of these three ingredients if you like your sauce more creamy or more sweet. Just find the taste that works for you!
While the vegetables are simmering, pan fry the chicken over medium heat with some olive oil until fully cooked. It took me about 5-7 minutes per side since the meat was fairly thin.
When the chicken is done, it should be this gorgeous, golden brown on the outside that adds a nice crispiness to the dish.
I served my Chicken Marsala over fresh ribbon pasta, but you can also use spaghetti, or mashed potatoes. The combination of the crispy chicken, sweet sauce, and smooth pasta came out perfectly and paired well with some white win. You can drink Marsala wine with the dish, its just a little too sweet for my taste so I went with a Chardonnay. I hope you get a chance to try making this delicious dish!
Classic Chicken Marsalaa
Servings: 4
Prep time: 10 min
Cooking time: 50 min
Total time: 1 hour
Ingredients
For the Marsala Sauce
1 yellow or white onion
1 8oz package of mushrooms
1 tbsp fresh parsley-finely chopped
3 tbsp butter
2/3 cup chicken broth
2/3 cup Marsala wine
2/3 cup heavy cream
1 tbsp thyme
Salt and Pepper to taste
For the Chicken
2 large chicken breasts
6 tbsp flour
1 tsp salt
1 tsp pepper
Olive Oil
