Chicken Marsala

why make this recipe

Chicken Marsala is a quick, tasty dish with a rich sauce. It cooks fast and looks nice on the table. This recipe uses simple ingredients you may already have.

introduction

This Chicken Marsala is easy to make and full of flavor. The mushrooms and Marsala wine make a smooth, savory sauce. If you like quick chicken dishes, try a similar easy recipe for 15-minute garlic butter chicken bites for another fast weeknight idea.

how to make Chicken Marsala

Season and sear the chicken first to get a good color. Cook the mushrooms in the same pan to pick up the browned bits. Add the wine and let it reduce so the sauce gains flavor. Stir in cream and return the chicken to the pan to finish cooking and thicken the sauce.

Ingredients :

• 4 boneless, skinless chicken breasts
• 1 cup mushrooms, sliced
• 1 cup Marsala wine
• 1 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper to taste
• Chopped parsley for garnish

Directions :

1. Season the chicken breasts with salt and pepper.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the chicken breasts and sear until golden brown on both sides, about 4-5 minutes per side.
4. Remove the chicken from the skillet and set aside.
5. In the same skillet, add the sliced mushrooms and cook until they’re browned and tender.
6. Pour in the Marsala wine, scraping the bottom of the skillet to release any browned bits.
7. Let the wine simmer and reduce by half, then stir in the heavy cream.
8. Return the chicken to the skillet and simmer for another 10 minutes, allowing the sauce to thicken.
9. Garnish with chopped parsley before serving.

how to serve Chicken Marsala

Serve hot over mashed potatoes, rice, or wide pasta. Add a simple green salad or steamed vegetables on the side. Spoon extra sauce over the chicken and the side for best flavor.

how to store Chicken Marsala

Cool the dish to room temperature before storing. Put it in an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating gently on the stove.

tips to make Chicken Marsala

• Pound chicken breasts to even thickness so they cook evenly.
• Do not crowd the pan when searing the chicken. Work in batches if needed.
• Let the wine reduce well to avoid a sharp alcohol taste.
• Use good quality Marsala wine for better flavor.
• Finish with fresh parsley for color and a light fresh taste.

variation (if any)

• Use shallots or garlic with the mushrooms for extra flavor.
• Swap heavy cream for half-and-half for a lighter sauce.
• Try thinly sliced veal or pork cutlets instead of chicken for a variation.
• Add a splash of chicken broth if you need more sauce volume.

FAQs

Q: Can I use dry white wine instead of Marsala?
A: You can, but Marsala gives a sweeter, deeper taste. If you use white wine, add a touch of sugar or a little extra butter for balance.

Q: How do I make the sauce thicker?
A: Let it simmer until it reduces. You can also stir in a small mix of cornstarch and water (slurry) and simmer until it thickens.

Q: Can I use chicken thighs instead of breasts?
A: Yes. Use boneless thighs and adjust cooking time until they reach a safe internal temperature.

Q: Is Marsala wine non-alcoholic when cooked?
A: Some alcohol cooks off, but not all. If you need fully alcohol-free, use a non-alcoholic cooking wine or extra chicken stock with a splash of balsamic for depth.

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