Marsala Chicken
A tender and flavorful chicken dish in a rich Marsala wine cream sauce, enhanced with mushrooms and shallots.
Ingredients
Chicken Preparation
- 1.5 pounds boneless skinless chicken breasts (pounded to ¼ inch thick or chicken tenderloins) Pound to ensure even cooking.
- 3 tablespoons all-purpose flour For coating the chicken.
- Salt (to taste) Adjust based on preference.
- Freshly ground black pepper (to taste) Adjust based on taste.
Cooking Ingredients
- 1 tablespoon olive oil For frying the chicken.
- 3 tablespoons unsalted butter (divided) One tablespoon for frying, two for the sauce.
- 8 ounces pre-sliced bella or button mushrooms Adds flavor and texture.
- 3 tablespoons finely chopped shallots From one medium shallot.
- 2 cloves garlic (minced) For added flavor.
- 0.5 cup chicken broth Use low sodium if preferred.
- 0.5 cup dry Marsala wine Traditional choice for this recipe.
- 0.5 cup heavy cream Creates a rich sauce.
- 2 teaspoons chopped fresh thyme For flavor.
- 2 tablespoons chopped fresh Italian parsley Optional, for serving.
Instructions
Preparation
- In a ziplock bag, mix together the flour, salt, and pepper. Add the chicken to the bag, seal it tightly, and give it a good shake. Let it sit for a while to soak in the coating.
Cooking
- Heat a mix of oil and 1 tablespoon of butter in a stainless steel skillet.
- Cook the flour-coated chicken in the skillet until golden, about 5 to 6 minutes on each side. Remove the chicken and let it rest.
- In the same pan, melt the remaining butter, then add mushrooms, shallots, garlic, and a pinch of salt. Sauté for 3 to 4 minutes.
- Add chicken broth, Marsala wine, heavy cream, thyme, salt, and pepper. Scrape the pan's bottom, then bring to a boil.
- Reduce heat and simmer for 10 to 15 minutes until the sauce thickens.
- Return the chicken along with its juices to the pan and simmer for 2 to 3 minutes until heated through.
- Sprinkle fresh parsley before serving.
Notes
Do not overcook the chicken. Use fresh ingredients for better flavor. Adjust sauce thickness as desired. Let cooked chicken rest before slicing.