Irresistible Chicken Marsala

Turn ordinary chicken breasts into a fancy Italian-American meal that'll make you think you're dining at your fave restaurant. The soft chicken smothered in a smooth Marsala wine gravy with deep-flavored mushrooms brings together comfort food and class in one dish.

I whipped up this Chicken Marsala the first time during an at-home date when I needed something fancy without slaving away in the kitchen. It's now become our favorite when we want that eating-out feeling while staying in our PJs.

What You'll Need

• Chicken breasts: Flattened thin so they cook quick and stay super tender
• All-purpose flour: Makes a nice brown outside and helps your sauce get thicker
• Bella or button mushrooms: Add deep flavor. Pick ones with firm tops and no slime
• Dry Marsala wine: The key ingredient. Grab a decent Italian Marsala for the real deal taste
• Heavy cream: Makes your sauce velvety smooth. Don't swap for low-fat - it won't thicken right
• Fresh thyme and parsley: Add a pop of fresh herb taste to cut through the richness
• Shallots: Give a mild oniony kick that goes great with the Marsala

How To Make It

Get Your Chicken Ready:

Shake chicken and flour in a plastic bag with seasonings. This adds flavor and helps your sauce get thick later. Make sure the chicken is pounded to 1/4-inch all around so it cooks evenly.

Cook The Chicken:

Warm up oil and butter until it's hot but not smoking. Cook your chicken about 5-6 minutes total, flipping once when you see golden edges forming. You want a nice caramel color outside but juicy meat inside. Set aside on a plate and keep the pan as is.

Brown The Mushrooms:

Drop in the rest of your butter and toss in mushrooms right away. Let them sit still for the first minute to get some color, then stir now and then. They should turn golden and start to shrink as their water cooks out.

Add Aromatics:

Toss in shallots and garlic with a little salt, and keep stirring so nothing burns. Cook just until you can really smell them and the shallots start to get soft, around 1-2 minutes. Your kitchen will smell amazing at this point.

Make Your Marsala Sauce:

Pour in your liquids and scrape the bottom of the pan hard to get all those tasty brown bits mixed in. That's where all the flavor hides! Let it bubble gently and cook down until the sauce can coat a spoon when you dip it.

Put Chicken Back In:

Slide chicken and any juices from the plate back into the pan, tucking pieces into the sauce. Let it simmer gently until sauce gets as thick as you like and chicken is warm again, about 2-3 minutes. Don't overcook or your chicken will get tough.

Add Final Touches:

Throw on some fresh parsley right before serving to add a bit of color and freshness. Serve it up right away while everything's hot and the sauce is still velvety.

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This meal always takes me back to my grandma who got me into Italian cooking. She always told me that the key to amazing Marsala sauce was taking your time during the reduction, letting all those flavors naturally come together.

Picking Your Wine

Marsala comes in different types based on sweetness and age. For this dish, grab a dry Marsala (secco) for the best savory sauce. Sweet Marsala is yummy but makes your dish taste more like dessert. This is one time when spending a bit more matters - a bottle in the $15-20 range will make your dish way better than those cheap cooking wines from the grocery store.

Cook It Now, Eat It Later

This chicken dish heats up great the next day, so it's perfect for cooking ahead. You can make everything up to two days before and keep it in the fridge in a sealed container. When warming it up, add a splash of chicken broth if the sauce got too thick. For the best taste and texture, heat it slowly on the stove instead of zapping it in the microwave, which can make your chicken tough.

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Tasty Side Dishes

The rich mushrooms and tasty Marsala sauce go great with sides that soak up all that goodness. Smooth polenta makes for a real Italian combo, while buttery egg noodles keep it simple but satisfying. For veggies, try roasted asparagus or a basic arugula salad with lemon dressing to cut through the richness. Wash it all down with a glass of Chianti or Pinot Noir to round out your meal perfectly.

FAQs About the Recipe

→ What type of wine is best for Chicken Marsala?

Dry Marsala wine gives the best savory taste in this meal. Don't grab sweet Marsala or you'll end up with a sauce that's too sugary.

→ Can I use other mushrooms besides bella or button?

Sure thing, try cremini, portobello, or a combo of wild mushrooms to get more interesting flavors in your dish.

→ What can I substitute for heavy cream?

You can swap out heavy cream for half-and-half or Greek yogurt if you want something lighter, but your sauce won't be quite as rich.

→ How do I ensure the chicken stays tender?

Make sure you pound the chicken until it's about 1/4-inch thick all over. Keep an eye on it while cooking so it doesn't get tough and dry.

→ What are some good side dishes for Chicken Marsala?

This goes great with creamy mashed potatoes, simple buttered noodles, a nice risotto, or some roasted veggies like asparagus or green beans.

→ Can this dish be made ahead of time?

You can totally make the sauce and cook the chicken beforehand. Just warm them up together slowly before you eat so everything tastes fresh and stays juicy.