Chicken Marsala
Chicken Marsala.
This Chicken Marsala is so good, it’s worthy of a special occasion.
Chicken Marsala is an Italian American dish. The dish is related to the Italian dish, Chicken Scaloppine.
As you might have guessed, Chicken Marsala, got it’s name from the wine it uses, the Marsala wine.
The Marsala Wine
Marsala is a wine that comes from the Marsala town on the island of Sicily, Italy. It comes in two types, dry and sweet.
In my dish, I use a combination of both wines. I like that little hint of something special from the sweet wine, but don’t want to overpower the dish to the point that it tastes dessert-like.
How to make delicious and creamy Chicken Marsala:
On a plate, stir the flour, salt, pepper, garlic powder, and onion powder.
Dredge the chicken breasts in the flour mixture.
Heat several teaspoons of oil on medium heat. Add two chicken pieces of chicken at time.
You don’t want to crowd the pan. Cook each piece of chicken for about 2 minutes per side. Repeat with all the chicken pieces. You want the chicken to get a little color. Remove the chicken and set aside.
Lower the heat to low-medium. Add several more teaspoons of oil to the pan, along with a tablespoon of butter. Add the mushrooms.
Cook until the mushrooms begin to soften. Then, add the garlic.
Cook until the garlic begins to soften.
Add the Marsala wines.
Then, add the chicken stock.
Raise the heat back up to medium. Cook until the liquid reduced by about half.
At this point, add 2 more tablespoons of butter. Allow it to melt into the sauce. This will add a creaminess to the sauce.
Stir in the heavy cream. This will add that beautiful, velvety texture.
At this point, return the chicken back to the pan. Cook until the chicken has warmed through. The flour coating from the chicken will continue to thicken the sauce.
Chicken Marsala.
Today, I am serving this dish with some Creamy Garlic Mashed Potatoes.
Chicken Marsala.
You can also serve this dish over creamy polenta or fluffy white rice.
For a complete Italian inspired feast, start your mean with my Easy Caprese Salad.
Finish your mean with a cup of Affogato Coffee/Affogato Coffee with Amaretto (if you’re over 21)
Chicken Marsala
Ingredients
- 1/2 Cup Flour
- 1 Teaspoon Salt
- 1/8 Teaspoon Pepper
- 1/8 Teaspoon Garlic Powder
- 1/4 Teaspoon Onion Powder
- Olive Oil as needed
- 4 Thin Cut Chicken Breasts (if you can't find thin cut chicken breasts, take two breasts and slice them in two)
- 3 Tablespoons Butter
- 8-10 Ounces White Button or Cremini Mushrooms
- 2 Teaspoons Finely Minced Garlic
- 1/2 Cup Chicken Stock
- 2/3 Cup Sweet Marsala Wine
- 1/2 Cup Dry Marsala Wine
- 2 Tablespoons Heavy Cream
Instructions
-
On a plate, stir the flour, salt, pepper, garlic powder, and onion powder.
-
Dredge the chicken breasts in the flour mixture.
-
Heat several teaspoons of oil on medium heat. Add two chicken pieces of chicken at time. You don't want to crowd the pan. Cook each piece of chicken for about 2 minutes per side. Repeat with all the chicken pieces. You want the chicken to get a little color. Remove the chicken and set aside.
-
Lower the heat to low-medium. Add several more teaspoons of oil to the pan, along with a tablespoon of butter. Add the mushrooms. Cook until the mushrooms begin to soften. Add the garlic. Cook until the garlic begins to soften.
-
Add the Marsala wines. Then, add the chicken stock. Raise the heat back up to medium. Cook until the liquid reduced by about half.
-
At this point, add 2 more tablespoons of butter. Allow it to melt into the sauce.
-
Stir in the heavy cream.
-
Return the chicken back to the pan. Cook until the chicken has warmed through.
For more great dinner recipes, visit our Main Course page.