Chicken Marsala 🍗🍷

Chicken Marsala 🍗🍷

Chicken Marsala 🍗🍷

A beloved Italian-American classic with roots in Sicily, Chicken Marsala balances savory pan-seared chicken with a silky, lightly sweet sauce made from Marsala wine and mushrooms. It’s weeknight-friendly yet elegant enough for guests—especially with a tangle of buttered noodles or creamy mashed potatoes.

History & cultural background

Marsala wine hails from the coastal city of Marsala in Western Sicily, where fortified wines have been crafted since the 18th century. The dish itself found wide fame in Italian‑American cooking, marrying Old‑World wine with quick skillet technique for a restaurant‑worthy weeknight meal.

Ingredients for 4 servings

  • 4 boneless, skinless chicken breasts (pound to 1–1.5 cm even thickness for quick, even cooking) 🐔
  • Salt & freshly ground black pepper 🧂
  • ½ cup all-purpose flour, for dredging 🌾
  • 3 tbsp olive oil 🫒
  • 2 tbsp unsalted butter, divided 🧈
  • 250 g cremini or button mushrooms, sliced 🍄
  • 2 cloves garlic, minced 🧄
  • ¾ cup Marsala wine (dry Marsala recommended) 🍷
  • ¾ cup low-sodium chicken broth 🍲
  • ½ cup heavy cream (optional for a richer, velvety finish) 🥛
  • 1 tsp fresh thyme leaves or ½ tsp dried 🌿
  • 1 tbsp fresh parsley, chopped 🌿
  • Lemon wedges, for serving 🍋

Step-by-step Instructions

  1. Prep and sear the chicken (10–12 minutes)
  • Pat chicken dry. Season both sides with salt and pepper, then dredge lightly in flour; shake off excess so it doesn’t clump.
  • Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high until shimmering. Sear chicken 4–5 minutes per side until golden and cooked through (juices run clear). Transfer to a warm plate and tent loosely.
  1. Build the Marsala base (6–8 minutes)
  • In the same skillet, add remaining 1 tbsp olive oil if needed. Add mushrooms with a pinch of salt and cook, stirring occasionally, until they release liquid and turn golden around the edges (5–6 minutes).
  • Add garlic and cook 30 seconds until fragrant.
  1. Deglaze and reduce (6–8 minutes)
  • Pour in the Marsala. Scrape up browned bits with a wooden spoon—the flavor is in the fond. Simmer 3–4 minutes to reduce slightly and cook off alcohol.
  • Stir in chicken broth and thyme. Simmer 3–4 minutes more until glossy and just thickened. For a creamy version, lower heat and stir in the cream; simmer gently 2–3 minutes.
  1. Finish and serve (2–3 minutes)
  • Return chicken (and any juices) to the pan, coat with sauce, and simmer 2 minutes to rewarm.
  • Taste and adjust seasoning. Off heat, swirl in the last 1 tbsp butter for sheen. Sprinkle with parsley and finish with a squeeze of lemon.

Serve over mashed potatoes, buttered pasta, or polenta, with a simply dressed green salad.

Fun facts 🧠

  • Dry Marsala is typically preferred for savory dishes; sweet Marsala is better for desserts.
  • Lightly dredging the chicken helps the sauce cling and creates a velvety finish.
  • A final knob of butter “mounts” the sauce, giving it a glossy sheen.

Variations & serving ideas

  • Add a few capers for briny pop, or a splash of low-sodium soy for umami.
  • Swap chicken breasts for boneless thighs (add 2–3 minutes total cook time).
  • For extra depth, sauté a minced shallot with the mushrooms.
  • Pair with garlicky green beans or roasted broccolini. A crisp Chardonnay or Pinot Grigio shines alongside. 🍷

Chef tips & storage 💡

  • Pound evenly: Thin, even cutlets sear quickly and stay juicy.
  • Don’t crowd the pan: Sear in batches if needed for good browning.
  • Use dry Marsala: It keeps the sauce balanced and not overly sweet.
  • Storage: Refrigerate up to 3 days. Reheat gently over low heat; add a splash of broth to loosen the sauce. Cream versions may thicken in the fridge—warm slowly.

FAQ ❓

  • Dry or sweet Marsala? Use dry Marsala for savory balance; sweet Marsala pushes the sauce toward dessert.
  • How can I thicken the sauce? Reduce a little longer or finish with a small splash of cream; avoid over‑flouring to keep it silky.
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