Chicken Marsala Dish: A Delicious Recipe for a Classic Italian Favorite

Chicken Marsala dish is a delightful culinary creation that has captured the hearts and palates of food lovers around the world. Originating from the Italian island of Sicily, this dish beautifully marries tender chicken breasts with a rich, savory Marsala wine sauce, often enhanced with earthy mushrooms. The history of Chicken Marsala is steeped in tradition, as it reflects the Italian penchant for using local ingredients to create comforting meals that bring families together.

People adore the Chicken Marsala dish not only for its exquisite flavor but also for its delightful texture. The succulent chicken, combined with the velvety sauce, creates a symphony of taste that is both satisfying and indulgent. Additionally, this dish is incredibly convenient to prepare, making it a favorite for weeknight dinners or special occasions alike. Whether served over pasta or alongside a fresh salad, Chicken Marsala is sure to impress and delight anyone who takes a bite.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 cup all-purpose flour, for dredging
• 4 tablespoons olive oil
• 4 tablespoons unsalted butter
• 8 ounces cremini or button mushrooms, sliced
• 3/4 cup Marsala wine
• 1 cup chicken broth
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 tablespoon fresh parsley, chopped (for garnish)

Preparing the Chicken

1. Start by preparing the chicken breasts. If they are thick, you may want to butterfly them or pound them to an even thickness of about 1/2 inch. This ensures even cooking.
2. Season both sides of the chicken breasts generously with salt and pepper.
3. Place the flour in a shallow dish. Dredge each chicken breast in the flour, shaking off any excess. This will create a nice crust when cooked.

Cooking the Chicken

1. In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Allow the butter to melt and foam slightly.
2. Once the skillet is hot, add the chicken breasts in a single layer. Cook for about 4-5 minutes on each side, or until they are golden brown and cooked through. You may need to do this in batches if your skillet is not large enough.
3. Once cooked, remove the chicken from the skillet and place it on a plate. Cover it loosely with aluminum foil to keep it warm while you prepare the sauce.

Preparing the Marsala Sauce

1. In the same skillet, add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter. Allow the butter to melt over medium heat.
2. Add the sliced mushrooms to the skillet. Sauté the mushrooms for about 5-7 minutes, or until they are browned and have released their moisture.
3. Add the minced garlic and dried thyme to the mushrooms. Sauté for an additional 1-2 minutes until the garlic is fragrant.
4. Pour in the Marsala wine, scraping the bottom of the skillet to deglaze and incorporate any browned bits. Allow the wine to simmer for about 2-3 minutes, reducing slightly.
5. Add the chicken broth to the skillet and bring the mixture to a gentle simmer. Let it cook for another 5 minutes, allowing the sauce to thicken slightly.

Combining Chicken and Sauce

1. Return the cooked chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken to coat it.
2. Let the chicken simmer in the sauce for an additional 3-5 minutes, allowing the flavors to meld and the chicken to heat through.
3. Check the seasoning of the sauce and adjust with additional salt and pepper if needed.

Serving the Dish

1. Once the chicken is heated through and the sauce has thickened to your liking, remove the skillet from the heat.
2. Transfer the chicken to a serving platter, spooning the mushroom Marsala sauce over the top.
3. Garnish with freshly chopped parsley for a pop of color and added flavor.
4. Serve the Chicken Marsala hot, alongside your choice of sides such as mashed potatoes, pasta, or steamed vegetables.

Tips for Perfect Chicken Marsala

• For a richer flavor, consider using a dry Marsala wine. Sweet Marsala can also work, but it will impart a sweeter taste to the dish.
• Ensure the skillet is hot enough before adding the chicken to achieve a nice sear.
• Don’t overcrowd the skillet when cooking the chicken; this can cause steaming instead of browning.
• Feel free to add other herbs such as rosemary or basil for additional flavor.
• If you prefer a thicker sauce, you can mix a teaspoon of

  Conclusion:

  In summary, this Chicken Marsala dish is a must-try for anyone looking to elevate their weeknight dinners or impress guests at a dinner party. The combination of tender chicken, rich Marsala wine sauce, and earthy mushrooms creates a symphony of flavors that is both comforting and sophisticated. Not only is it easy to prepare, but it also allows for a variety of serving suggestions. Pair it with creamy mashed potatoes, al dente pasta, or a fresh side salad to create a well-rounded meal. For those looking to mix things up, consider adding spinach or sun-dried tomatoes for an extra burst of flavor, or even substituting the chicken with pork or eggplant for a delightful twist. We encourage you to try this Chicken Marsala recipe and share your experience with friends and family. Whether you’re a seasoned chef or a beginner in the kitchen, this dish is sure to impress. Don’t forget to take a moment to savor the deliciousness and let us know how it turned out for you! Your feedback and variations can inspire others to create their own versions of this classic dish. Happy cooking! Print
  

  Chicken Marsala Dish: A Delicious Recipe for a Classic Italian Favorite

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  • Author: Maria
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

  Print Recipe

  Pin Recipe

  Description

  Savor the delightful taste of Chicken Marsala, a classic Italian-American dish featuring golden-brown chicken breasts enveloped in a rich mushroom and Marsala wine sauce. Ideal for cozy dinners or special occasions, this recipe combines tender chicken with a savory sauce for a truly satisfying meal.

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  Ingredients

  Scale 1x2x3x

  • 4 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1 cup all-purpose flour, for dredging
  • 4 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 8 ounces cremini or button mushrooms, sliced
  • 3/4 cup Marsala wine
  • 1 cup chicken broth
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 tablespoon fresh parsley, chopped (for garnish)

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  Instructions

  1. Start by preparing the chicken breasts. If they are thick, you may want to butterfly them or pound them to an even thickness of about 1/2 inch. This ensures even cooking.
  2. Season both sides of the chicken breasts generously with salt and pepper.
  3. Place the flour in a shallow dish. Dredge each chicken breast in the flour, shaking off any excess.
  4. In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Allow the butter to melt and foam slightly.
  5. Once the skillet is hot, add the chicken breasts in a single layer. Cook for about 4-5 minutes on each side, or until they are golden brown and cooked through.
  6. Once cooked, remove the chicken from the skillet and place it on a plate. Cover it loosely with aluminum foil to keep it warm while you prepare the sauce.
  7. In the same skillet, add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter. Allow the butter to melt over medium heat.
  8. Add the sliced mushrooms to the skillet. Sauté the mushrooms for about 5-7 minutes, or until they are browned and have released their moisture.
  9. Add the minced garlic and dried thyme to the mushrooms. Sauté for an additional 1-2 minutes until the garlic is fragrant.
  10. Pour in the Marsala wine, scraping the bottom of the skillet to deglaze and incorporate any browned bits. Allow the wine to simmer for about 2-3 minutes, reducing slightly.
  11. Add the chicken broth to the skillet and bring the mixture to a gentle simmer. Let it cook for another 5 minutes, allowing the sauce to thicken slightly.
  12. Return the cooked chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken to coat it.
  13. Let the chicken simmer in the sauce for an additional 3-5 minutes, allowing the flavors to meld and the chicken to heat through.
  14. Check the seasoning of the sauce and adjust with additional salt and pepper if needed.
  15. Once the chicken is heated through and the sauce has thickened to your liking, remove the skillet from the heat.
  16. Transfer the chicken to a serving platter, spooning the mushroom Marsala sauce over the top.
  17. Garnish with freshly chopped parsley for a pop of color and added flavor.
  18. Serve the Chicken Marsala hot, alongside your choice of sides such as mashed potatoes, pasta, or steamed vegetables.

  Notes

  • For a richer flavor, consider using a dry Marsala wine. Sweet Marsala can also work, but it will impart a sweeter taste to the dish.
  • Ensure the skillet is hot enough before adding the chicken to achieve a nice sear.
  • Don’t overcrowd the skillet when cooking the chicken; this can cause steaming instead of browning.
  • Feel free to add other herbs such as rosemary or basil for additional flavor.
  • If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with a tablespoon of water and stir it into the sauce during the last few minutes of cooking.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes