Delicious chicken marsala in a cream sauce with wild mushrooms! It brings together tender chicken cutlets, Marsala wine, mushrooms, and aromatic seasonings to create a meal that's both comforting and effortlessly satisfying. In this exploration, we'll uncover the simple yet delightful essence of Chicken Marsala that has made it a beloved classic for generations.
What is great about Chicken Marsala?
Relatively easy to make, healthy, and flavorful!
The Marsala wine sauce in Chicken Marsala is rich, savory, and slightly sweet, creating a delightful contrast with the tender, mildly flavored chicken. The wine imparts a deep, complex taste to the dish.
The chicken cutlets in Chicken Marsala are typically pounded thin and cooked until they're tender and juicy. This cooking method ensures that the chicken remains moist and flavorful.
Sautéed mushrooms are a key ingredient in the dish, adding a hearty, earthy flavor that complements the Marsala wine sauce beautifully.
Chicken Marsala is made with relatively simple ingredients that are easy to find and work with. It's a dish that doesn't require a long list of exotic components.
Tips
If the Chicken Marsala sauce is not thick enough, you can combine 1 teaspoon of cornstarch (or arrowroot starch for gluten-free version) with 1 teaspoon of the sauce in a small bowl. Stir well to form a slurry and return back to the pan, stirring well.
For the best results, use thin chicken cutlets. If your chicken breasts are thick, you can pound them to an even thickness between sheets of plastic wrap to ensure even cooking.
When coating the chicken in flour, use a light dusting. Too much flour can create a thick and gummy sauce.
Avoid overcrowding the pan when cooking the chicken. Cook in batches if necessary to prevent steaming and ensure even browning.
Use a good-quality Marsala wine, preferably a dry variety for a balanced flavor. Sweet Marsala can make the dish overly sweet.
Chicken Marsala
Prep time: 15 minutes
Cook time: 10 minutes
Yield: 4 Servings
Ingredients:
¼ cup all-purpose plain flour
2 garlic cloves
1 shallot
½ tsp fresh thyme
½ tsp fresh rosemary
2 large boneless skinless chicken breasts
2 tbsp olive oil
2 tablespoons - 25g butter
8 ounces (250g) white button or swiss mushrooms (Cremini)
1 cup dried mushrooms (or other mix, like porcini, shiitake, etc.)
1 cup Marsala wine
2 cups chicken broth
¾ cup heavy cream
Fresh chopped parsley
Directions: 1. Pound the chicken thin
2. Cook chicken until browned
3. Add the mushrooms and cook until their juices start to release, about 3 minutes.
4. Add garlic until cooked, about 1 minute.
5. Add the Marsala.
6. Add the cream and return the chicken to the sauce. Cook until the sauce thickens and the chicken is well-coated, 3 to 5 minutes.
Suggested Pairing
A lighter red wine or a full-bodied white wine.
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