Chicken Marsala Recipe
Chicken Marsala?! Yes – you may consider Chicken Marsala a retro dish from the 1980s but that doesn’t make it any less delicious. Also, you may remember Chicken Marsala always having mushrooms in it – but turns out the original recipe did not include mushrooms and neither does my family’s recipe. It’s an easy recipe that highlights the amazing flavors of the Marsala wine which is a fortified wine made in Sicily. It’s one of my favorite dishes and I hope you will enjoy it as well!
- 1.5lbs Chicken Cutlets (they should sell this at your local grocery store, but it’s basically thinly sliced Chicken Breasts)
- Black Pepper (lots)
- ½ Cup of All-Purpose Flour
- 4 Tablespoons Softened Unsalted Butter (Divided)
- 3 Tablespoons Extra Virgin Olive Oil
- ¾ Cup Dry Marsala Wine
- ½ Cup Chicken Stock (Divided)
- Season the Chicken with Salt & Pepper
- Dredge the Chicken in Flour and shake off excess
- In a heavy 10”-12” Skillet, melt (2) tablespoons of Butter and (3) tablespoons of Olive Oil over Medium heat
- When the foam subsides, add the Chicken, in batches, and brown them for about 4 minutes per side (Do not overcrowd the pan)
- After the Chicken has browned, transfer them from the skillet to a plate
- To the same skillet add the Marsala and ¼ of the Chicken Stock. Boil the liquid briskly over High heat for 1-2 minutes. Scrape up any browned fragments
clinging to the bottom/sides of the pan
- Return the Chicken to the skillet, cover, and simmer over Low heat for 15 minutes, basting the Chicken now and then with the pan juices
- Transfer the Chicken to a heated platter
- Add the remaining ¼ of Chicken Stock to the sauce remaining in the skillet and boil briskly, scraping in the browned bits sticking to the bottom/sides of the pan
- When the sauce has reduced considerably, and has the consistency of a syrupy glaze, taste it for seasoning
- Remove the pan from the heat and stir in the remaining (2) tablespoons of soft butter
- Pour the sauce over the Chicken and Enjoy!
Super easy and so delicious! There are so many sides dishes that go perfectly with Chicken Marsala. I most recently served it with a simple, roasted Broccolini, but pretty much any vegetable with do! You can also serve with mashed potatoes or my personal favorite – pasta! A nice linguine with that Marsala sauce is a good time. As far as wine pairing goes – if you are more of a white wine person then go for a full-bodied white such as Viognier or Chardonnay. I personally prefer a light to medium-bodied red such as a Pinot Noir or Gamay. Whatever you select will be sure to be fantastic because this Chicken Marsala is that good!