Are you craving a restaurant-quality meal but don't have hours to spend in the kitchen? Then this Chicken Marsala recipe is for you! Inspired by America's Test Kitchen's commitment to delicious and reliable recipes, this version simplifies the classic dish, making it perfect for a weeknight dinner. It's a quick dinner idea that delivers big on flavor, proving that healthy meals can also be incredibly satisfying and easy to make. Get ready to impress your family and friends with this amazing homemade cooking creation!
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch thick pieces
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 1/2 cup dry Marsala wine
- 1/2 cup chicken broth
- 2 tablespoons heavy cream
- 2 tablespoons chopped fresh parsley, for garnish
Instructions:
Get Started:
- Pat the chicken breasts dry with paper towels. This is crucial for achieving a nice golden brown sear.
- In a shallow dish, whisk together the flour, salt, and pepper. Dredge each chicken piece in the flour mixture, ensuring it’s evenly coated.
Sear the Chicken:
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Once hot, add the chicken and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Cook the Mushrooms:
- Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are softened and lightly browned. This step builds depth of flavor in your delicious dish.
Deglaze and Simmer:
- Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom. Let the wine reduce slightly for about 1 minute.
- Stir in the chicken broth and bring to a simmer. Return the chicken to the skillet.
- Reduce the heat to low, cover, and simmer for 5 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Finish and Serve:
- Stir in the heavy cream and cook for another minute, until heated through.
- Garnish with fresh parsley and serve immediately over pasta, rice, or mashed potatoes.
Tips for the Best Chicken Marsala:
- Don't overcrowd the pan: Cook the chicken in batches if necessary to ensure a good sear.
- Use quality Marsala: A good quality Marsala wine will significantly enhance the flavor of the dish.
- Adjust seasoning: Taste the sauce and adjust the salt and pepper to your preference before serving. This ensures the best flavor for your easy recipe.
- Make it ahead: The Chicken Marsala can be made ahead of time and reheated gently. The sauce will thicken slightly upon reheating.
Variations:
- Add some spice: Include a pinch of red pepper flakes to the sauce for a little kick.
- Use different mushrooms: Shiitake or oyster mushrooms are great substitutes for cremini.
- Add vegetables: Sautéed spinach or asparagus would be a delicious addition.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary depending on the specific ingredients used.
- Calories: Approximately 400-450
- Protein: 35-40g
- Fat: 20-25g
- Carbohydrates: 15-20g
This recipe is a perfect example of how easy it is to create healthy meals and delicious dishes at home. It’s a great quick dinner idea for busy weeknights, and it's sure to become a family favorite. Enjoy your homemade Chicken Marsala!