Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.

Chicken Marsala is an Italian-American dish of golden pan-fried
chicken cutlets and mushrooms in a rich Marsala wine sauce. It’s the
most popular chicken recipe
on this website, and though it’s a classic restaurant dish, it’s really
easy to make at home. With just one pan, you can have it on the dinner
table in 45 minutes. The recipe makes a lovely sauce that is delicious
over pasta, polenta, rice, or mashed potatoes.
If your family loves Italian food like mine does, once you master
chicken Marsala, try your hand at other Italian restaurant favorites,
such as chicken cacciatore, pasta e fagioli, eggplant parmesan, penne alla vodka, and lasagna.
What You’ll Need To Make Chicken Marsala
Marsala
is a brandy-fortified wine from Sicily that is 100% worth adding to
your pantry, if only to make this dish time and again. It will keep in a
cool, dry spot for months.
I buy boneless skinless chicken breasts and pound them thin myself,
as opposed to using the ultra-thin sliced cutlets sold at the
supermarket, since pounding tenderizes the meat. This adds an extra step
but you can save time by using pre-sliced mushrooms. (Or you can skip
all this hassle by using chicken tenderloins.)
How To Make Chicken Marsala
If
your chicken breasts are large, like the ones in the photo above, it’s
best to first cut them in half horizontally. (If you pound them without
first halving them, they’ll be ginormous and oddly shaped.)
Once you’ve got four flat filets, pound them each to an even 1/4-inch thickness.
Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a ziplock bag.
Add the chicken to the bag; seal the bag tightly and shake to coat chicken evenly. Set aside.
Heat the oil and 2 tablespoons of the butter in a large skillet over
medium-high heat. (Use a stainless steel pan for the best browning.
Nonstick will work too, but you won’t get that nice golden color on the
chicken.) Place the flour-dusted chicken in the pan, shaking off any
excess first.
Cook, turning once, until the chicken is golden and just barely
cooked through, about 5 to 6 minutes total. Transfer the chicken to a
plate and set aside.
Melt the remaining tablespoon of butter in the pan. Add the mushrooms
and cook, stirring frequently, until the mushrooms begin to brown, 3 to
4 minutes.
Add the shallots, garlic, and ¼ teaspoon of salt.
Cook for 1 to 2 minutes more.
Add the broth, wine, heavy cream, thyme, 1/4 teaspoon salt, and 1/8
teaspoon of pepper; use a wooden spoon to scrape any brown bits from the
pan into the liquid. Bring the liquid to a boil, then reduce the heat
to medium.
Gently boil, uncovered, until the sauce is reduced by about half,
slightly thickened, and darkened in color, 10 to 15 minutes (you’re
going for a thin cream sauce; it won’t start to thicken until the very
end of the cooking time).
Add the chicken back to the pan, along with any juices that
accumulated on the plate. Reduce the heat to low and simmer until the
chicken is warmed through and the sauce thickens a bit more, 2 to 3
minutes.
Sprinkle with parsley, if using, and serve.
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