The Italian-American dish chicken Marsala is fast and elegant. This dish is a staple on any restaurant’s menu. It has been through many changes. The pairing of pan-fried chicken and a Marsala wine sauce with mushrooms has not changed, no matter how many times it’s been updated. This is the version that we can’t help but swoon over. This chicken Marsala recipe is a creamy, garlic-infused dish with lots of cream and Marsala wine.
- 1 cup all-purpose flour, divided
- 1 teaspoon kosher Salt
- 4 breasts of boneless, skinless chicken
- 3 tablespoons olive oils
- 2 tablespoons unsalted butter
- 2 tablespoons unsalted butter, if needed
- 8 ounces cremini mushrooms, quartered
- 2 cloves garlic, minced
- 3/4 cup Marsala dry wine
- 3/4 cup low-sodium chicken broth
- 1/4 cup heavy cream
- Season the flour in the oven. Place a rack in middle of oven. Heat to 200°F. In a small bowl, combine the flour and salt.
- Then, pound the chicken thinly. Place 1 chicken breast at the time in a gallon zip top bag. Then, pound it with the flat side a meat mallet/rolling pin until 1/4 inch thick. Keep the flattened chicken breast aside.
- Dredge the chicken. Add the flour mixture to the chicken breasts and return them to the bag. Cover the bag with plastic wrap and shake it to distribute the flour mixture evenly.
- Brown the chicken. In a 12-inch skillet with a straight side, heat the oil on medium-high heat until it shimmers. The butter should be added, then 2 chicken breasts. Cook until golden brown on both sides for 3-4 minutes. Transfer the browned chicken to an oven-proof baking dish or a rimmed baking sheet. Continue with the remaining chicken breasts.
- Keep the chicken warm. To keep the chicken warm, wrap it in aluminum foil.
- Brown the mushrooms. Turn the heat to medium-high. You can add 2 tablespoons butter to the skillet if there isn’t any grease from the chicken being fried. Cook the mushrooms for 3 minutes.
- Add the garlic. Stir in the garlic.
- Reduce the flame. Add the Marsala to the pan. Scrape the bottom of your pan to get rid of any browned bits. Allow the broth to simmer for 15 minutes, or until it has reduced by half.
- Add the cream to the chicken. Add the cream to the chicken and stir. Cook the chicken until the sauce thickens, and it is cooked through. This can take 3 to 5 minutes.
- Serve. If desired, serve the Marsala sauce and chicken over angel hair pasta. Add chopped parsley and a squeeze lemon to garnish.