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chicken marsala recipe.

 


🍷 Chicken Marsala Recipe (Authentic Italian-American Style)

Chicken Marsala is a classic Italian-American dish featuring tender chicken breasts simmered in a rich mushroom and Marsala wine sauce. It’s elegant enough for dinner parties yet simple enough for a weeknight family meal. In this post, you’ll learn how to make authentic Chicken Marsala with step-by-step instructions, storage tips, and variations.

📝 Ingredients

  • 2 large chicken breasts, boneless and skinless (sliced in half horizontally)
  • 1 cup all-purpose flour (for dredging)
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter (divided)
  • 8 oz mushrooms (cremini or button, sliced)
  • 2 cloves garlic, minced
  • 1 cup Marsala wine (dry preferred)
  • ¾ cup chicken stock (low sodium)
  • ½ cup heavy cream (optional for creamier sauce)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

🍳 Instructions

  1. Prepare the chicken

    • Slice chicken breasts horizontally to make thinner cutlets.
    • Season with salt and pepper, then dredge lightly in flour.

  2. Sear the chicken

    • Heat olive oil and 1 tbsp butter in a skillet over medium-high heat.
    • Cook chicken for 3–4 minutes per side until golden brown. Remove and set aside.

  3. Cook the mushrooms

    • Add 1 tbsp butter to the same pan.
    • Sauté mushrooms for 5–6 minutes until browned. Stir in garlic for 1 minute.

  4. Deglaze with Marsala wine

    • Pour in the Marsala wine and simmer for 2 minutes, scraping browned bits.
    • Add chicken stock and optional cream. Simmer until sauce slightly thickens.

  5. Finish the dish

    • Return chicken to the pan. Simmer gently for 5 minutes until cooked through.
    • Stir in the remaining 1 tbsp butter for a glossy finish.

  6. Serve

    • Garnish with parsley. Serve over pasta, mashed potatoes, or rice.

🌟 Recipe Tips

  • Use dry Marsala wine (not sweet) for the best flavor.
  • If you can’t find Marsala, substitute with dry sherry or Madeira.
  • For a lighter dish, skip the cream and just use stock.
  • Don’t overcrowd the pan when searing chicken – work in batches if needed.

❓ FAQs About Chicken Marsala

Q1: Can I make Chicken Marsala without wine?
Yes. Replace Marsala wine with extra chicken stock plus 1 tbsp balsamic vinegar for depth.

Q2: Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs work well and stay juicy.

Q3: How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove with a splash of stock.

Q4: Can I freeze Chicken Marsala?
Yes, but without cream. Freeze for up to 2 months, then thaw and reheat before adding cream.

Q5: What to serve with Chicken Marsala?
It pairs beautifully with pasta, garlic mashed potatoes, roasted vegetables, or polenta.

🍴 Similar Recipes to Try

If you love Chicken Marsala, you might also enjoy:

  1. Chicken Piccata – Lemon, butter, and capers brighten this Italian classic.
  2. Chicken Parmigiana – Breaded chicken baked with tomato sauce and mozzarella.
  3. Veal Marsala – A traditional variation using tender veal cutlets.
  4. Creamy Tuscan Chicken – Chicken simmered with sun-dried tomatoes and spinach in a creamy sauce.
  5. Garlic Butter Chicken with Mushrooms – Quick skillet chicken with mushrooms in a garlic butter sauce.

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