Chicken Marsala With Mushrooms Recipe

Chicken Marsala with Mushrooms

Chicken Marsala is a classic Italian dish featuring tender chicken breasts in a rich Marsala wine sauce with savory mushrooms. This recipe is easy to follow and delivers a restaurant-quality meal at home.

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breasts, pounded to 1/4-inch thickness
• 1/4 cup all-purpose flour
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter, divided
• 8 ounces cremini or button mushrooms, sliced
• 1/2 cup Marsala wine
• 1/4 cup chicken broth
• 1 tablespoon chopped fresh parsley (optional)
• 1 tablespoon heavy cream (optional, for a richer sauce)

Cooking Guide:

1. Prep the Chicken: Pat the chicken breasts dry with paper towels. Season them generously with salt and pepper. Dredge each chicken breast in the flour, coating evenly and shaking off any excess.
2. Sear the Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, carefully add the chicken breasts and cook for 3-4 minutes per side, or until golden brown and almost cooked through. Transfer the chicken to a plate and set aside.
3. Sauté the Mushrooms: Add the remaining 2 tablespoons of butter to the pan. Increase heat slightly and add the sliced mushrooms. Cook, stirring occasionally, for 5-7 minutes, or until the mushrooms are softened and golden brown.
4. Deglaze and Simmer the Sauce: Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for a minute or two, allowing the alcohol to cook off. Then, add the chicken broth and bring to a simmer. Reduce heat and let the sauce simmer for 5 minutes, or until slightly thickened.
5. Finish the Dish: Return the chicken breasts to the pan along with any accumulated juices. Swirl in the heavy cream (if using) and cook for an additional minute or two, until the chicken is cooked through and heated through. Garnish with fresh parsley (if using) and serve immediately.

Tips:

• Pounding the Chicken: Pounding the chicken breasts to a uniform thickness ensures even cooking. If you don’t have a meat mallet, place the chicken between two pieces of plastic wrap and gently pound with a rolling pin.
• Don’t Crowd the Pan: When searing the chicken, don’t overcrowd the pan. Cook the chicken in batches if necessary to avoid overcrowding and ensure even browning.
• Marsala Wine: Dry Marsala wine is traditionally used in this recipe. If you don’t have Marsala, you can substitute with Madeira wine, sherry, or even chicken broth mixed with a splash of brandy or cognac.
• Adjusting the Thickness of the Sauce: If you prefer a thicker sauce, you can make a cornstarch slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of water. Add the slurry to the simmering sauce a little at a time, whisking constantly, until it reaches your desired consistency.
• Serving Suggestions: Chicken Marsala is traditionally served with pasta, such as egg noodles, fettuccine, or mashed potatoes. You can also serve it with roasted vegetables or a simple green salad.

Enjoy this delicious Chicken Marsala with Mushrooms!