Description
Classic Chicken Marsala features tender, pan-fried chicken cutlets simmered in a rich and creamy Marsala wine sauce with mushrooms and shallots, delivering a flavorful Italian-American dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken
- 2 large chicken breasts (300g/10oz each), cut in half horizontally (or 4 thighs)
- 1/2 tsp cooking salt / kosher salt
- 1/2 tsp black pepper
- 1/4 cup plain/all-purpose flour
- 2 tbsp extra virgin olive oil
- 2 tbsp (30g) unsalted butter
Sauce
- 2 eschalots (shallots), peeled and cut into 1cm (1/3″) squares
- 1 garlic clove, finely minced
- 2 cups white mushrooms, sliced 0.5cm (1/5″) thick
- 1 cup dry Marsala wine
- 1/2 cup low sodium chicken stock/broth
- 1/2 cup thickened / heavy cream
- 1/4 tsp cooking salt / kosher salt
- 1/8 tsp black pepper
- 1 tbsp finely chopped parsley (optional, for garnish)
Instructions
- Prepare Chicken Escalopes: Cut each chicken breast in half horizontally to form 2 thin steaks. Place them between a freezer bag or a piece of parchment (Go-Between) and pound gently with a meat mallet or rolling pin until about 1 cm (0.4″) thick. This step tenderizes the chicken and ensures even cooking.
- Coat Chicken: Sprinkle half of the salt and black pepper evenly over both sides of the chicken pieces. Dust both sides lightly with flour, rubbing it over the surface. Shake off any excess flour before cooking to prevent clumps.
- Cook Chicken: Heat half the butter and olive oil in a large non-stick pan over medium-high heat. Once the butter has melted and is foamy, add the chicken pieces. Cook for 3 to 4 minutes until the underside is golden and crispy, then turn and cook the other side for 2 minutes. Remove the chicken and set aside on a plate.
- Sauté Aromatics: In the same pan, add the remaining butter and olive oil. When the butter melts, add the chopped eschalots (shallots) and minced garlic. Cook while stirring for about 1 minute until fragrant but not browned.
- Cook Mushrooms: Add the sliced mushrooms to the pan and cook for 3 minutes, stirring regularly, until softened and beginning to brown.
- Reduce Marsala Wine: Pour in the dry Marsala wine and increase the heat to high. Boil the wine for about 3 minutes until it reduces by half, concentrating the flavors.
- Finish Sauce: Stir in chicken stock, heavy cream, salt, and pepper. Lower the heat to maintain a gentle simmer and cook for 3 to 5 minutes, stirring occasionally until the sauce thickens to a creamy, smooth consistency—not too thick as it will thicken further.
- Reheat Chicken: Nestle the cooked chicken pieces back into the sauce and let them warm through for about 30 seconds, ensuring they absorb some of the sauce flavors.
- Serve: Remove the pan from heat. Sprinkle finely chopped parsley over the dish if desired. Serve hot over your preferred starchy side such as mashed potatoes, rice, small pasta, polenta, or with crusty bread for soaking up the delicious sauce.
Notes
- Using chicken breasts cut in half or thighs is optional; thighs will create a slightly different texture and flavor.
- Eschalots (shallots) provide a milder onion flavor; if unavailable, substitute with finely diced onions.
- Dry Marsala wine is essential for authentic flavor; sweet versions will alter the taste.
- Heavy cream adds richness; for a lighter version, substitute with half-and-half or milk but sauce texture will differ.
- Pounding the chicken to an even thickness helps in cooking it uniformly and tenderizes it.
- Serve with starchy sides like mashed potatoes, rice, pasta, or polenta to complement the rich sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Chicken Marsala, Marsala chicken, Italian chicken recipe, creamy mushroom sauce, pan-fried chicken, easy chicken dinner
