Are you craving a restaurant-quality meal but don't have hours to spend in the kitchen? Then look no further! This authentic Chicken Marsala recipe is your answer. It's surprisingly easy to make, bursting with rich flavor, and perfect for a weeknight dinner or a special occasion. Get ready to impress your family and friends with this delicious and elegant dish – a true testament to the simplicity and brilliance of Italian cuisine. This easy recipe is a wonderful example of homemade cooking at its finest.
Ingredients: You'll Need These Simple Staples
This recipe uses readily available ingredients, making it a perfect choice for a quick dinner idea.
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch thick slices
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper to taste
- 4 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 1/2 cup dry Marsala wine (look for a good quality one!)
- 1/2 cup chicken broth
- 2 tablespoons heavy cream
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- Optional: 1/4 teaspoon red pepper flakes for a touch of heat
Step-by-Step Cooking Instructions: Making Restaurant-Quality Chicken Marsala
Follow these easy steps for a delicious and satisfying meal.
Get Started:
- Season the chicken slices generously with salt and pepper. Dredge each piece in the flour, ensuring they're evenly coated. Shake off any excess flour.
Sauté the Chicken:
- Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through (about 3-4 minutes per side). Remove the chicken from the skillet and set aside.
Cook the Mushrooms and Garlic:
- Add the remaining 2 tablespoons of butter to the skillet. Add the sliced mushrooms and cook until softened and lightly browned (about 5-7 minutes). Stir in the minced garlic and cook for another minute until fragrant.
Deglaze the Pan and Simmer the Sauce:
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Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce slightly (about 2 minutes).
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Stir in the chicken broth and bring to a simmer. Reduce heat to low and let the sauce simmer for about 5 minutes, or until it slightly thickens.
Combine and Finish:
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Stir in the heavy cream and chopped parsley. Return the cooked chicken to the skillet, coating it in the sauce.
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Simmer for another 2-3 minutes, allowing the chicken to heat through and the flavors to meld. If you like a little heat, add the red pepper flakes now.
Serve and Enjoy!
- Serve your delicious Chicken Marsala immediately over pasta, rice, or mashed potatoes. Garnish with extra parsley if desired.
Tips for the Best Chicken Marsala
- Don't overcrowd the pan: Cook the chicken in batches to ensure even browning and cooking.
- Use good quality Marsala: The wine is a key ingredient, so choose a Marsala you enjoy.
- Adjust the sauce thickness: If the sauce is too thin, simmer it uncovered for a few more minutes. If it's too thick, add a tablespoon or two of chicken broth.
- Make it ahead: The Chicken Marsala can be made ahead of time and reheated gently. The flavors will even deepen overnight!
Variations: Add Your Own Twist
- Lemon Chicken Marsala: Add the zest and juice of half a lemon to the sauce for a bright, citrusy twist.
- Creamy Mushroom Chicken Marsala: Increase the amount of heavy cream to 1/4 cup for an extra creamy sauce.
- Chicken Marsala with Asparagus: Add blanched asparagus spears to the sauce during the last few minutes of cooking.
Nutritional Information (per serving, approximate):
Calories: Approximately 400-450 Protein: Approximately 35g Fat: Approximately 25g Carbohydrates: Approximately 15g
This recipe offers a healthy balance of protein and flavor, making it a satisfying and delicious meal option. Enjoy!