Classic Chicken Marsala with Creamy Mushroom Sauce

Name: Classic Chicken Marsala with Creamy Mushroom Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces chicken breast cutlets (pounded to 1/2 inch thick); 1/2 cup all-purpose flour (for dredging); 1 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 2 tbsp butter; 250 g cremini mushrooms (sliced); 1 cup dry Marsala wine; 1/2 cup chicken broth; 1/4 cup heavy cream; 1 tbsp chopped fresh parsley

55 min 4 servings Medium

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Classic Chicken Marsala with Creamy Mushroom Sauce

Indulge in this classic Chicken Marsala recipe, featuring tender cutlets in a rich Marsala wine cream sauce with mushrooms.

Prep

20 min

Cook

30 min

Total

55 min

Servings

Difficulty

Medium

Chicken Marsala is a beloved dish that combines the rich flavours of Marsala wine with tender chicken and earthy mushrooms. This classic Italian-American recipe often graces the tables of fine dining establishments, but it's simple enough to prepare at home. The key is in the reduction of the Marsala wine and the perfect sear on the chicken. Marsala wine, originating from Sicily, comes in both dry and sweet varieties. For this dish, dry Marsala is preferred as it provides a savoury depth that complements the creaminess of the sauce and the umami of the mushrooms. Whether you're hosting a dinner party or treating yourself to a special meal, Chicken Marsala is sure to impress.

Ingredients

Servings

Chicken

Sauce

Instructions

Prepare the chicken

Season the chicken cutlets with salt and pepper. Dredge each piece in flour, shaking off the excess.

Pro tip: Ensure an even coating for a nice crust.

Sear the chicken

Heat olive oil and butter in a large skillet over medium-high heat. Cook the chicken for 4-5 minutes per side or until golden brown. Remove and set aside.

Cook the mushrooms

In the same skillet, add the sliced mushrooms. Sauté for about 5 minutes until browned and tender.

Pro tip: Avoid crowding the pan to ensure mushrooms brown properly.

Deglaze with Marsala

Pour the Marsala wine into the skillet to deglaze, scraping up any browned bits. Allow it to reduce by half.

Pro tip: This process intensifies the sauce's flavour.

Prepare the sauce

Add chicken broth to the skillet and simmer for a few minutes. Stir in heavy cream and let the sauce thicken slightly.

Combine and finish

Return the chicken to the skillet, spooning sauce over top. Simmer for 5 minutes or until the chicken is heated through and reaches an internal temperature of 165°F (74°C). Garnish with parsley before serving.

Pro tip: Probe the thickest part of the chicken to ensure it's fully cooked.

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Tips & Tricks

<ul><li>Use dry Marsala wine for a savoury, balanced sauce.</li><li>Pound chicken cutlets evenly for consistent cooking.</li><li>Deglaze the pan with wine to capture all the flavours.</li><li>Rest cooked chicken to retain juices before serving.</li></ul>

Serving Suggestions

Serve your Chicken Marsala with a side of creamy mashed potatoes or al dente pasta to soak up the luscious sauce. A crisp green salad or roasted vegetables make excellent accompaniments. This dish can be made ahead of time by preparing the sauce and chicken separately, then combining and warming through before serving. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop, adding a splash of water or broth to loosen the sauce if needed.