The key to a perfect Chicken Marsala lies in the balance of flavors between the savory chicken, earthy mushrooms, and the sweet, nutty notes of Marsala wine. As the wine simmers and reduces, it transforms into a luxurious sauce that envelops the chicken, making every bite a delightful harmony of taste and texture. The optional addition of heavy cream adds a luscious, creamy dimension to the sauce, elevating this classic dish to a new level of indulgence. Whether served over pasta or alongside a simple vegetable medley, Chicken Marsala is a dish that never fails to impress.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream (optional)
- 2 cloves garlic, minced
- Fresh parsley, chopped for garnish
Instructions:
- Prepare the Chicken:
- Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet to pound them to an even thickness of about 1/2 inch.
- In a shallow dish, combine the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture, shaking off any excess.
- Cook the Chicken:
- In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat. Once the butter is melted and bubbling, add the chicken breasts to the skillet. Cook for about 4-5 minutes on each side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Cook the Mushrooms:
- In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the sliced mushrooms. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Make the Marsala Sauce:
- Pour the Marsala wine into the skillet, using a wooden spoon to scrape up any brown bits from the bottom of the pan. Allow the wine to simmer for 2-3 minutes, reducing slightly.
- Add the chicken broth and continue to simmer for another 3-4 minutes until the sauce is slightly thickened.
- If you prefer a creamier sauce, stir in the heavy cream and simmer for an additional 2 minutes until the sauce is rich and velvety.
- Combine and Serve:
- Return the chicken breasts to the skillet, spooning some of the sauce and mushrooms over the top. Simmer for 2-3 minutes until the chicken is heated through and fully coated in the sauce.
- Garnish with freshly chopped parsley before serving.
- Serving Suggestions:
- Chicken Marsala pairs beautifully with a side of garlic mashed potatoes, buttered pasta, or steamed vegetables. For an added touch, serve it with a crusty piece of bread to soak up the delicious sauce.
