Chicken Marsala II: A Decadent Twist on a Classic Italian Favorite

Italian Chef Team

2 months ago

Chicken Marsala II: A Decadent Twist on a Classic Italian Favorite

Chicken Marsala is a classic Italian-American dish, known for its rich, savory sauce and tender chicken. This recipe, Chicken Marsala II, builds upon the traditional recipe, adding a few extra layers of flavor and sophistication. It’s perfect for a special occasion or a satisfying weeknight meal.

## What Makes Chicken Marsala II Different?

While retaining the core elements of Chicken Marsala – the pounded chicken cutlets, the Marsala wine reduction, and the mushrooms – this version incorporates a few enhancements:

* **Shallots:** The addition of shallots alongside the garlic adds a more nuanced, slightly sweet onion flavor that complements the Marsala wine beautifully.
* **Chicken Broth:** Using chicken broth in addition to the Marsala wine creates a more complex and balanced sauce.
* **Heavy Cream (Optional):** A touch of heavy cream stirred in at the end enriches the sauce, adding a velvety smooth texture and extra decadence. This is entirely optional, but highly recommended for a truly luxurious experience.
* **Fresh Herbs:** A sprinkle of fresh parsley or thyme at the end brightens the flavors and adds a pop of color.

## Ingredients:

* 4 boneless, skinless chicken breasts (about 6-8 ounces each)
* 1/2 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 4 tablespoons olive oil, divided
* 4 tablespoons butter, divided
* 2 shallots, finely chopped
* 4 cloves garlic, minced
* 8 ounces cremini mushrooms, sliced
* 1 cup dry Marsala wine
* 1/2 cup chicken broth
* 1/4 cup heavy cream (optional)
* 2 tablespoons chopped fresh parsley or thyme, for garnish

## Equipment

* Meat mallet or rolling pin
* Large skillet
* Shallow dishes for dredging
* Cutting board
* Chef’s knife

## Step-by-Step Instructions:

### 1. Prepare the Chicken:

* Place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to about 1/4-inch thickness. Pounding the chicken ensures even cooking and tenderizes the meat.
* In a shallow dish, combine the flour, salt, and pepper. This mixture will create a light coating on the chicken, helping it brown beautifully and thicken the sauce.

### 2. Dredge the Chicken:

* Dredge each chicken cutlet in the flour mixture, making sure to coat both sides evenly. Shake off any excess flour. Excess flour can make the sauce gummy.

### 3. Sear the Chicken:

* Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. The combination of olive oil and butter adds flavor and prevents the butter from burning.
* Once the oil is hot and shimmering, add two chicken cutlets to the skillet (do not overcrowd the pan). Cook for 3-4 minutes per side, or until golden brown and cooked through. Ensure the internal temperature reaches 165°F (74°C).
* Remove the cooked chicken from the skillet and set aside. Repeat with the remaining 2 tablespoons of olive oil, 2 tablespoons of butter, and the remaining chicken cutlets.

### 4. Sauté the Aromatics and Mushrooms:

* Add the chopped shallots to the skillet and cook for 2-3 minutes, or until softened and translucent. Shallots have a milder, sweeter flavor than onions, adding depth to the sauce.
* Add the minced garlic and cook for 30 seconds, or until fragrant. Be careful not to burn the garlic, as it will become bitter.
* Add the sliced mushrooms to the skillet and cook for 5-7 minutes, or until they are softened and have released their moisture. Cremini mushrooms are a great choice for their earthy flavor, but you can also use button mushrooms or a mix of different types.

### 5. Deglaze and Reduce the Sauce:

* Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. These browned bits, called fond, are packed with flavor.
* Bring the wine to a simmer and let it reduce by half, about 5-7 minutes. Reducing the wine concentrates its flavor and thickens the sauce.
* Stir in the chicken broth and bring the sauce back to a simmer. Chicken broth adds another layer of savory flavor to the sauce.
* Continue to simmer for another 2-3 minutes, or until the sauce has thickened slightly.

### 6. Finish the Sauce:

* (Optional) Stir in the heavy cream for a richer, creamier sauce. If you prefer a lighter sauce, you can skip this step.
* Season the sauce with salt and pepper to taste. Remember that the sauce will concentrate as it reduces, so season carefully.

### 7. Combine and Serve:

* Return the cooked chicken cutlets to the skillet and nestle them into the sauce. Make sure the chicken is coated in the sauce.
* Spoon the sauce over the chicken and simmer for 1-2 minutes, or until the chicken is heated through.
* Garnish with fresh parsley or thyme.
* Serve immediately over pasta, mashed potatoes, or rice.

## Tips for Success:

* **Pound the chicken evenly:** This ensures that the chicken cooks evenly and doesn’t dry out.
* **Don’t overcrowd the pan:** Cook the chicken in batches to ensure proper browning. Overcrowding the pan will lower the temperature and result in steamed, rather than seared, chicken.
* **Use dry Marsala wine:** Sweet Marsala will make the sauce too sweet.
* **Don’t burn the garlic:** Burnt garlic will make the sauce bitter.
* **Adjust the sauce to your liking:** Add more or less Marsala wine, chicken broth, or heavy cream to suit your taste.
* **Make it ahead:** The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before adding the chicken.

## Serving Suggestions:

Chicken Marsala II is delicious served with:

* **Pasta:** Angel hair pasta, fettuccine, or linguine are all excellent choices.
* **Mashed potatoes:** Creamy mashed potatoes provide a comforting complement to the rich sauce.
* **Rice:** White rice, brown rice, or wild rice all work well.
* **Vegetables:** Steamed broccoli, asparagus, or green beans are healthy and flavorful sides.
* **Crusty bread:** For soaking up every last drop of the delicious sauce.

## Variations:

* **Chicken Marsala with Prosciutto:** Add crisped prosciutto to the sauce for a salty, savory flavor.
* **Chicken Marsala with Sun-Dried Tomatoes:** Add sun-dried tomatoes to the sauce for a tangy, slightly sweet flavor.
* **Vegetarian Marsala:** Substitute the chicken with portobello mushrooms for a vegetarian version.
* **Spicy Chicken Marsala:** Add a pinch of red pepper flakes to the sauce for a touch of heat.

## Nutritional Information (approximate, per serving):

(Note: This is an estimate and can vary based on specific ingredients and portion sizes.)

* Calories: 450-550
* Protein: 40-50g
* Fat: 20-30g
* Carbohydrates: 20-30g

## Chicken Marsala II: Printable Recipe Card

**Chicken Marsala II: A Decadent Twist on a Classic Italian Favorite**

**Yields:** 4 servings
**Prep time:** 15 minutes
**Cook time:** 25 minutes

**Ingredients:**

**Instructions:**

1. **Prepare the Chicken:** Place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to about 1/4-inch thickness. In a shallow dish, combine the flour, salt, and pepper.
2. **Dredge the Chicken:** Dredge each chicken cutlet in the flour mixture, making sure to coat both sides evenly. Shake off any excess flour.
3. **Sear the Chicken:** Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the oil is hot and shimmering, add two chicken cutlets to the skillet (do not overcrowd the pan). Cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the cooked chicken from the skillet and set aside. Repeat with the remaining 2 tablespoons of olive oil, 2 tablespoons of butter, and the remaining chicken cutlets.
4. **Sauté the Aromatics and Mushrooms:** Add the chopped shallots to the skillet and cook for 2-3 minutes, or until softened and translucent. Add the minced garlic and cook for 30 seconds, or until fragrant. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, or until they are softened and have released their moisture.
5. **Deglaze and Reduce the Sauce:** Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Bring the wine to a simmer and let it reduce by half, about 5-7 minutes. Stir in the chicken broth and bring the sauce back to a simmer. Continue to simmer for another 2-3 minutes, or until the sauce has thickened slightly.
6. **Finish the Sauce:** (Optional) Stir in the heavy cream for a richer, creamier sauce. Season the sauce with salt and pepper to taste.
7. **Combine and Serve:** Return the cooked chicken cutlets to the skillet and nestle them into the sauce. Spoon the sauce over the chicken and simmer for 1-2 minutes, or until the chicken is heated through. Garnish with fresh parsley or thyme. Serve immediately over pasta, mashed potatoes, or rice.

**Notes:**

* Use dry Marsala wine for the best flavor.
* Pounding the chicken ensures even cooking.
* Don’t overcrowd the pan when searing the chicken.
* The sauce can be made ahead of time.

## Conclusion:

Chicken Marsala II is a delightful upgrade to the classic Italian-American dish. The addition of shallots, the option of heavy cream, and the careful attention to detail elevate this recipe to a new level of flavor and sophistication. Whether you’re looking for a special occasion meal or a satisfying weeknight dinner, Chicken Marsala II is sure to impress. Enjoy!

Tags: Recipes