There is just something about Chicken Marsala. Sautéed chicken and pasta smothered in a mushroom and wine based sauce is just a wonderful thing. It’s a classic Italian-American dish that is honestly fairly easy to make. I sear dredged chicken in oil and then make a basic sauce of mushrooms, garlic, chicken stock and Marsala wine. Rather than fully reducing it, I thicken it with a slurry. I typically serve mine with a side of spaghetti, but roasted potatoes also make for a terrific side. You can split chicken breasts yourself or use the prepackaged thin sliced chicken breasts. It’s a simple enough fish that you could easily make it for a weeknight dinner.
Ingredients
2 chicken breasts (or 4 thin cut chicken breast cutlets)
1 cup flour
2 chicken breasts (or 4 thin cut chicken breast cutlets)
1 cup flour
½ tsp salt
½ tsp garlic powder
½ tsp onion powder
¼ tsp black pepper
8 oz cremini mushrooms, washed and sliced
4 cloves of garlic, minced
½ cup marsala wine
¾ cup chicken stock
1 tbsp cornstarch
¼ cup parsley, chopped
Olive oil
Additional salt and pepper, as needed
½ tsp garlic powder
½ tsp onion powder
¼ tsp black pepper
8 oz cremini mushrooms, washed and sliced
4 cloves of garlic, minced
½ cup marsala wine
¾ cup chicken stock
1 tbsp cornstarch
¼ cup parsley, chopped
Olive oil
Additional salt and pepper, as needed
You can use the thin sliced chicken breast cutlets or you can choose to use regular chicken breasts and split each breast half and pound them flat.
For marsala, I typically split breast in half. To do this, lay each breast flat on a cutting board, press down on the chicken breast, and slice straight horizontally through the center of the breast with a sharp carving knife. Season each breast cutlet on both sides with salt and pepper.
Add the flour to a bowl large enough to toss the chicken in without creating a mess of spillage. Add ½ tsp salt, ½ tsp pepper, ½ tsp garlic powder, and ½ tsp onion powder and mix together.
Dredge the chicken breast pieces in the flour making sure to fully coat them. Shake off any excess flour.
Add olive oil to a pan over medium heat. Sear the dredged chicken breasts for 2-3 minutes per side, until browned. Cook the chicken breast in batches until all are cooked. Keep the chicken warm on a baking tray in a 200 °F oven.
Note: If the pan you cooked the chicken in is usable, make the sauce in that same pan. If the pan got overly charred cooking the chicken, you can make the sauce in a clean pan.
Maintain medium heat in the pan, and add additional olive oil to the pan if necessary. Add the mushrooms, along with some salt and pepper. Sauté the mushrooms until soft, about 3-5 minutes.
While the mushrooms are sautéing, whisk the cornstarch into the chicken stock. Whisk until the cornstarch is fully incorporated.
Once the mushrooms are soft, make a space in the middle of the pan and add the garlic. Allow the garlic to cook for one minute and then mix it in with the mushrooms. Add the marsala wine and allow the mushrooms to cook in the eone for one minute. Now add the chicken stock mixture. Scrape up any brown bits from the bottom of the pan with a spatula and then stir. Turn the heat to low and allow the sauce to simmer for 2-3 minutes to slightly thicken. Season to taste.
Remove the chicken breasts from the oven and nestle them into the sauce. Allow the chicken to simmer in the sauce on low for another 5-7 minutes, until the chicken cooks through.
To serve, add one or two pieces of the chicken to a plate. Spoon some of the marsala sauce and mushrooms over the chicken and garnish with chopped parsley. I recommend serving with a side of pasta or roasted potatoes.