New recipes

Best Chicken Marsala Recipes

Best Chicken Marsala Recipes


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Top Rated Chicken Marsala Recipes

Enjoy this spicy interpretation of Chicken Marsala for dinner seasoned with smoky paprika and cayenne pepper. The simple pan fried chicken and Marsala Wine sauce takes less than 30 minutes to cook making it the perfect option for quick and easy weeknight dinners and last minute dinner parties.For more quick and easy chicken recipes, check out our list of 35 Chicken Recipes for Busy Weeknights.

Enjoy this classic interpretation of Chicken Marsala for dinner. The simple pan fried chicken and Marsala Wine sauce takes less than 30 minutes to cook making it the perfect option for quick and easy weeknight dinners and last minute dinner parties.For more quick and easy chicken recipes, check out our list of 35 Chicken Recipes for Busy Weeknights.

Enjoy this easy-to-make Chicken Marsala recipe for dinner. The simple pan fried chicken and Marsala Wine sauce finished with cream takes less than 30 minutes to cook making it the perfect option for quick and easy weeknight dinners and last minute dinner parties.For more quick and easy chicken recipes, check out our list of 35 Chicken Recipes for Busy Weeknights.


Classic Chicken Marsala

My mother’s recipe for Classic Chicken Marsala has been a staple at special occasions and family gatherings for years! The best thing is that is tastes even better when it is made a day early, it is the perfect make-ahead holiday meal!

My family is always switching up what we serve for Christmas dinner, but one of my favorites is this Classic Chicken Marsala.

The great thing about this recipe is that it tastes best when it is made a day or two ahead of time since the chicken gets even more tender as it sits in the marsala sauce.

Plus, by preparing Christmas dinner ahead of time, you can spend less time in the kitchen and even more time with your family on Christmas day. It’s a win-win.

This recipe is a very traditional recipe for Chicken Marsala based off of the recipe that my mother gave me (she’s Italian and she knows her stuff). I love how the flour breading on the chicken absorbs the marsala flavor. The mushrooms add extra richness and depth of flavor while the onions give just a hint of texture and sweetness.

This chicken can be served with rice pilaf, mashed potatoes, or pasta. I like to serve it on a bed of egg noodles with the sauce generously spooned over the top. I like to add so many mushrooms to the sauce that another vegetable is not necessary.

This is a sure-to-please recipe that feeds a crowd, and it only takes basic kitchen skills to prepare. It is a meal that my family has enjoyed on many holidays, and I think your family will love it too.


Recipe Summary

  • 3/4 cup instant flour, such as Wondra
  • 2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 4 boneless, skinless chicken breast halves (about 5 ounces), butterflied and pounded 3/8-inch thick, scored
  • 5 tablespoons extra-virgin olive oil, divided
  • 10 ounces cremini mushrooms, sliced
  • 1 cup dry Marsala wine
  • 1 clove garlic, minced
  • 3 tablespoons freshly squeezed lemon juice (from 1 lemon)
  • 2 tablespoons unsalted butter
  • 2 tablespoons finely chopped parsley leaves, plus more for serving

Combine flour, salt, and pepper in a large, shallow dish set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess set aside. Add 3 tablespoons oil to skillet. When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes. Turn over, and cook 3 minutes more. Remove chicken to a plate set aside and keep warm. Wipe skillet clean, if necessary.

Heat remaining 2 tablespoons oil in same skillet. Add mushrooms and cook, stirring occasionally, until mushrooms are dark golden brown and all the released liquid has evaporated, 5 to 7 minutes.

Remove skillet from heat, and add wine. Return skillet to heat, scraping up any brown bits with a wooden spoon. Add garlic, lemon juice, butter, and parsley. Cook for 10 minutes until reduced and slightly thickened. Taste and adjust for seasoning. Pour sauce over chicken and sprinkle with parsley. Serve immediately.


HOW DO YOU MAKE CHICKEN MARSALA?

  • Mix your all purpose flour, salt, pepper and oregano in a shallow bowl.
  • Dredge the chicken cutlets in the mixture until they are thoroughly coated.
  • Melt the butter in olive oil in a large skillet over medium heat.
  • Cook the chicken pieces until one side is lightly brown, then turn them over and add the button mushrooms.
  • Pour in the wine and cooking sherry, then cover the skillet and let simmer for about 10 minutes.
  • Heavy Cream: Make this a creamy Chicken Marsala by adding in 1/2 cup of heavy cream when you add in the chicken stock and marsala wine. This adds a richness to the dish so you can cut back by 2 tablespoons on the butter you are using.
  • Chicken thighs: whether you use the boneless skinless variety or not, chicken thighs have more dark meat and so have a very different flavor.
  • Chopped parsley: garnish the top of your cooked chicken marsala with a handful of finely chopped parsley. It makes the dish look elegant and tastes good too.
  • Garlic: either finely chop up a clove or sprinkle some garlic powder over the chicken when you add it to the pan for a kick of flavor.
  • Freshthyme: if you want it to taste more earthy, cook the chicken with a sprig of fresh thyme, and then remove it before serving.
  • Lemon juice: squeeze just a little lemon juice over the top of the chicken marsala to bring out the flavor. A little goes a long way, and you don’t want to overpower the marsala sauce, so don’t do more than a sprinkle.
  • Chicken tenderizer: you can also pound skinless chicken breasts flat with a meat mallet to make it cook more evenly. This won’t effect the taste, but it will cook faster so you’ll need to keep an eye on it.

What to serve with Chicken Marsala:

  • Green Beans Almondine: a light blend of green beans and chopped nuts that compliments the rich flavor of chicken marsala and is great with so many other dishes. You can also whip it up in minutes and keep the leftovers for days. : Brussels sprouts and marsala wine go famously well together, and my marsala sauce is no exception. This Brussels sprout recipe is packed with both flavor and bacon, what’s not to love?
  • Creamy Garlic Mashed Potatoes: this is a recipe fit for a potato lover. They are the perfect creamy consistency with enough garlic to give you a rich hearty flavor without burning your mouth. Great for cozy nights in.

WHAT IS MARSALA WINE?

Originally from Sicily, marsala wine caught on like wild fire and is now a favorite aperitif between courses. You can drink it with dinner or use it as a cooking wine to make dinner.

Marsala wine has been described as having a blend of vanilla, brown sugar, tamarind and apricot flavors, with the occasional note of tobacco. Dry marsala is usually drunk with and used to flavor savory dishes, like chicken and beef, while sweet marsala understandably is used for desserts and as an after-dinner wine. For my chicken marsala recipe, you should find a good dry marsala wine.

While I don’t believe that you have to go with a wine imported from Sicily, Sicilian marsala wine is absolutely delicious. You probably won’t be able to find an import at your local grocery store, but wine and liquor stores usually have a decent selection.

How long is Marsala Wine good?

Once you open it, marsala wine is usually good for about 4 months, depending on how hot and humid it is where you live. Wine can start to loose its flavor and turn to vinegar once it’s opened, so I would drink it sooner rather than later.

Safe Cooking Temperature for Chicken:

According to the USDA’s website, chicken is considered cooked-though and safe to eat when the internal temperature reaches 165 degrees F ( 73.8 degrees C).

HOW LONG DOES CHICKEN MARSALA KEEP?

  • Serve : don’t leave your chicken marsala out at room temperature for longer than 2 hours, or things will start to grow on it.
  • Store : leftover chicken is good in the fridge for up to 3 days, so you can reheat your left overs from last night for a quick, tasty dinner.
  • Freeze : you can freeze cooked chicken for up to 4 months in an airtight container.

This is the best Chicken Marsala recipe you’ll find that you can make at home with just a few ingredients. You don’t have to spend all day over the stove to make a main course worthy of your favorite Italian restaurant!


  1. Bring a skillet to medium heat. Once the skillet is heated, melt 1 tablespoon of butter on the skillet.
  2. Season both sides of each chicken breast with salt and pepper. Sear them on the skillet until the outside has started to brown, about 2-3 minutes each side. Remove to a separate plate.
  3. In the same skillet, add the olive oil and the other tablespoon of butter.
  4. Add the minced garlic and cook until fragrant, about 30 seconds.
  5. Throw in the mushrooms, and cook for about 5 minutes.
  6. While the mushrooms are cooking, boil some water in a large pot. Cook the broccoli for 5 minutes in the boiling water, then strain.
  7. Slowly pour in the Marsala cooking wine, the chicken stock, then the heavy cream.
  8. In a small bowl, mix together the cornstarch and the water to make a small slurry. Pour into the skillet.
  9. Add in the chicken breast to the sauce, making sure each breast is covered with some of the sauce in the skillet.
  10. Simmer for 10 minutes, or until the chicken is fully cooked (no longer pink on the inside) and the sauce has thickened.
  11. Serve with the boiled broccoli.

RELATED: Easy, healthy, 350-calorie recipe ideas you can make at home.


Tips To Make The Best Chicken Marsala

  • Season well. Chicken can be bland so be sure to season the chicken before dredging it in the seasoned flour.
  • Be sure to pound the chicken. Beating the chicken will make it thinner so it cooks faster. More importantly, it will tenderize the meat which is essential for the best chicken Marsala.
  • Be patient when cooking the mushrooms. Mushrooms have a lot of liquid which needs to cook off before they can brown and caramelize. This browning and caramelization will add depth and richness to the final dish.
  • Avoid using a Marsala “cooking wine”. It has added preservatives and will not make your sauce taste good.
  • Brown the chicken well in medium-high heat. A flour-coated chicken needs to be pan-seared using high heat or the chicken will not brown nicely and the flour coating will will turn gummy.
  • Don’t omit the cream. Like most, I try and avoid cream whenever possible. Here, it is essential to the dish and should not be omitted or replaced.

Recipe Summary

  • 3 tablespoons unsalted butter
  • 2 cups sliced cremini mushrooms
  • 4 6-ounce thinly sliced boneless chicken breasts
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup finely chopped shallots
  • 3/4 cup Marsala wine
  • 1 cup chicken stock
  • 1 tablespoon chopped fresh rosemary

Melt 2 tablespoons of butter in a large skillet over medium heat. Add the mushrooms and cook until they are golden brown on the edges. Remove the mushrooms from the skillet and set them aside.

Mix the salt and the pepper with the flour. Dredge the chicken breast in the flour, shaking off any excess flour.

Add the olive oil to the skillet. When hot, but not smoking add the dredged chicken breasts and cook until it is golden brown on both sides. Remove the cutlets from the skillet and set them aside.

Add the chopped shallots to the skillet and cook them until they are transparent, about 30 seconds.

Add the Marsala and reduce the wine until just a small amount is coating the bottom of the pan, 3 to 4 minutes.

Add the stock and the rosemary and reduce the sauce to half its volume, about 5 minutes.

Whisk the remaining tablespoon of butter into the sauce and add the mushrooms.

Return the chicken cutlets and coat them with the sauce. Continue cooking over low flame until sauce is thickened, 3 to 4 minutes.


Ingredients

  • 2 tablespoons olive oil
  • 1 1/4 pounds thin-sliced skinless boneless chicken breast halves
  • 1/3 cup all-purpose flour
  • 1/4 cup minced shallot
  • 8 ounces sliced mushrooms (about 2 1/2 cups)
  • 2 teaspoons chopped fresh thyme leaves
  • 1 cup dry Marsala wine
  • 1 cup Swanson® Chicken Broth
  • 1 tablespoon chopped fresh parsley
  • 4 cups cooked fettuccine pasta (from about 8 ounces dry)

8 Ingredients (+ S&P) for Chicken Marsala

With all the flavor loaded in this dish, the big surprise is it’s short ingredient list.

  • Boneless, skinless chicken breast
  • All-purpose flour
  • Kosher salt and freshly ground black pepper
  • Butter—use it at the beginning and end of this recipe
  • Shallots
  • Mushrooms—button, brown, shiitake, or porcini or a combination all add their savory flavor
  • Marsala wine—all of the alcohol evaporates as it cooks
  • Chicken broth
  • Parsley—flat-leaf Italian parsley or curly parsley add sprinkles of freshness


Recipe Summary

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1 cup presliced mushrooms
  • ½ cup Marsala wine
  • ½ cup fat-free, less-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh parsley

Place chicken between 2 sheets of heavy-duty plastic wrap pound each piece to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken evenly with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour, turning to coat shake off excess flour.

Heat olive oil in a large skillet over medium-high heat. Add chicken cook 3 minutes on each side or until browned. Remove chicken from pan keep warm. Add mushrooms, wine, broth, and juice to pan reduce heat, and simmer 10 minutes or until mixture is reduced to 2/3 cup. Return chicken to pan, turning to coat well. Cover and cook 5 minutes or until chicken is done. Sprinkle with parsley.