Chicken marsala is an Italian dish that consists of chicken and mushrooms in a sweet marsala wine sauce. The marsala wine is reduced down to a syrup-like consistency to make the sauce. This chicken marsala recipe is delicious and incredibly easy to make. You could easily substitute veal, turkey, or pork instead of the chicken.
- 1 teaspoon garlic - minced
- 1 teaspoon marjoram
- 1 teaspoon onion - minced
- 1/2 teaspoon black pepper - coarsely ground
- 1 teaspoon basil
- 3/4 teaspoon parsley
- 1/3 cup flour
- 1 teaspoon salt
- 6 (1.25 lbs) chicken breasts - organic. thinly sliced. skinless.
- 3 tablespoons butter - divided
- 2 tablespoons olive oil
- 1 package (8 ounces) sliced mushrooms
- 1/2 cup chicken broth
- 3/4 cup marsala wine - sweet
- 3 slices (Optional) bacon or pancetta - cut into 1" pieces
Add the flour to a shallow baking dish that is long and wide enough to hold a chicken breast. Remove 1 tablespoon of the flour from the shallow dish and set that aside as we will be using it later to thicken the sauce. To the baking dish add the minced onions, salt, pepper, garlic, and marjoram.
Stir the ingredients in the dish to combine.
If you haven't done so already, cut your chicken breasts in half so that they are thin. This will help them cook quicker. Coat each piece of chicken in the spice / flour mixture and place on a plate. Shake any excess off.
Here are all the chicken breasts coated in the spiced flour mixture.
Heat the the oil and 2 tablespoons of the butter in a pan on medium-high.
Add about half of the chicken into the pan or as many as you can while still giving each piece of chicken some room. You don't want to overcrowd them or having any laying on top of each other.
Cook for 3 minutes per side or until they are golden brown in color. If at any point the oil starts to smoke or violently spit, lower the heat down. In this picture I've flipped the chicken over after the first side cooked.
Tip: You can use tongs or a fork to flip the chicken over. However, have another fork or pair tongs close at hand as you will use the clean one once the chicken has been cooked. This way you use one for meat not fully cooked (dirty), and one for meat that is fully cooked (clean). This will prevent contamination.
Once the chicken have become golden brown, insert the probe of an instant-read thermometer sideways into the thickest part of each breast. If the temperature reads 165º Fahrenheit or above in each, they are done. Remove the chicken breasts with the clean fork or new pair of tongs and place them on a clean dish.
Add the rest of the uncooked sliced chicken breasts to the pan using the dirty fork and cook as per the directions above. This picture is after I flipped the second batch of chicken over. You can see the fond (caramelized meat residue) stuck to the pan.
Once all the chicken has been cooked and placed on the clean dish, place the dish that held the raw chicken in the sink with the dirty tongs or fork you used to flip them. Wash your hands. At this point if you wanted to you could place the chicken in an oven at 200º Fahrenheit to keep them warm while you make the sauce. The chicken is fully cooked though, so this isn't required.
(Optional) At this point you could cook some chopped up bacon or pancetta in the pan until crisp. This would add some fat and flavor to the pan before we cook the mushrooms. The added fat would also help keep the chicken residue from burning. Once cooked, remove the bacon or pancetta it from the pan onto paper towels.
Add the mushrooms to the pan. Cook and stir them for 5 minutes or so until they become tender.
Here is a picture of the cooked mushrooms.
In a bowl, mix the chicken broth with the tablespoon of flour you had set aside in step 1.
Remove the pan from the burner and add the marsala wine into the pan with the mushrooms. Return the pan to the burner and add the chicken broth and flour mixture. Bring the temperature up if needed so that the liquid comes to a boil. We want to deglaze the pan. To do this, use a wooden spoon to scrape up any of the fond (caramelized residue) that was stuck to the pan after cooking the chicken. This fond is where a lot of flavor is.
At this point you can add back in the bacon or pancetta if you had cooked some as per the optional directions earlier.
Stir in the final 1 tablespoon of the butter to the pan along with the basil. Cook for another couple minutes or until the sauce becomes slightly thickened.
Once the marsala sauce has thickened a bit, shut off the stove and plate the chicken breasts. Top each piece of chicken with the delicious marsala sauce being sure everyone gets an even amount of mushrooms. Top the chicken with the parsley flakes and serve with potatoes, pilaf or pasta. To brighten up the flavor of the chicken marsala a bit you can try adding a squeeze of lemon to each chicken breast. Sometimes capers are also added.
Now that you have learned how to make chicken marsala, please be sure to view these other chicken recipes.
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