Chicken Marsala is a classic Italian-American dish that features pan-fried chicken cutlets in a Marsala wine sauce. Here’s a basic recipe for Chicken Marsala:
Ingredients:
- 4 boneless, skinless chicken breasts
- All-purpose flour for dredging
- Salt and pepper to taste
- 4 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
- Start by pounding the chicken breasts to an even thickness, about 1/2 inch, to ensure they cook evenly. Season the chicken with salt and pepper, then dredge each breast in flour, shaking off the excess.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes on each side, or until they are golden brown and cooked through. The cooking time may vary depending on the thickness of the chicken. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the sliced mushrooms and cook for a few minutes until they begin to brown and release their moisture.
- Pour in the Marsala wine and chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Allow the sauce to simmer and reduce by half, which should take about 10-15 minutes.
- Stir in the butter and let it melt into the sauce, giving it a rich and glossy finish.
- Return the cooked chicken to the skillet, spooning some of the sauce and mushrooms over the top. Let it simmer for a few more minutes to heat the chicken through.
- Serve the Chicken Marsala hot, garnished with chopped fresh parsley. You can pair it with pasta, rice, or mashed potatoes for a complete meal.
Chicken Marsala is a flavorful and elegant dish that combines the earthy flavors of mushrooms with the sweet and savory notes of Marsala wine. It’s a popular choice in Italian restaurants and can be enjoyed at home with this simple recipe.
