I made this Chicken Marsala last week one evening for dinner. I was surprised to see I had not ever posted a recipe for Chicken Marsala on this blog.
I do have one for Chicken Piccata, which is easy and delicious, so you may want to check it out when you have time.
It is one of my older son’s dishes he enjoys making (and he and my daughter-in-law most definitely enjoy eating)!
Here is the recipe for this Chicken Marsala which turned out to be as delicious as it is beautiful.
Chicken Marsala (adapted from recipe from Once Upon a Chef, Jenn Segal)
Serves 4
Ingredients
1 and ½ pounds boneless, skinless chicken breasts, pounded ¼-inch thick (see note)
Note: If using large chicken breasts (about ¾ ib each), it may be best to cut them horizontally to form four flat fillets, then pound them to an even ¼-inch thickness. If you don’t halve them they will be quite large.
You can also pound them first and then cut them vertically in half, in which case they may lose their natural shape, but not a problem.
3 tablespoons all-purpose flour
Kosher salt
Freshly ground black pepper
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
8 ounces of white button or baby bella (cremini) mushrooms, sliced (more if you like a lot of mushrooms)
3 tablespoons finely chopped shallots, about 1 medium shallot
3 cloves garlic, minced
2/3 cup chicken broth or stock
2/3 cup dry Marsala wine
2/3 cup heavy cream
2 teaspoons fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped for serving
To cook:
Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a zip-lock bag.
Add the chicken to the bag,seal, and shake to coat evenly. Set aside.
Heat the oil and 2 tablespoons of the butter in a large, heavy skillet over medium-high heat.
Place the dredged chicken in the pan, shaking off any excess flour first. Cook, turning once, until the chicken is golden and just barely cooked though, about 5 to 6 minutes total.
Transfer the chicken to a plate and set aside.
Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes.
Add the shallots, garlic, and ¼ teaspoon salt. Cook for 1 to 2 minutes more till mushrooms are golden.
Add the broth, Marsala wine, heavy cream, thyme, ¼ teaspoon salt, and 1/8 teaspoon pepper.
Use a wooden spoon to scrape any brown bits from the pan into the liquid.
Bring the liquid to a boil, then reduce heat to medium and gently boil, uncovered, until the sauce is reduced by about half, thickened, and darkened in color, about 10 to 15 minutes.
The sauce will be somewhat thin at this time, but will thicken by the end of the cooking time.
Add the chicken back to the pan, along with any accumulated juices.
Reduce the heat to low and simmer until the chicken is warmed through and the sauce has thickened, about 2 to 3 minutes.
Sprinkle with parsley and serve.
Serve it along side some creamy mashed potatoes or egg noodles and cover with a blanket of the mushroom Marsala wine sauce.
