Classic Chicken Marsala Recipe: A Step-by-Step Guide
Chicken Marsala is a timeless Italian-American classic, beloved for its rich, savory sauce and tender, pan-fried chicken. This dish is surprisingly easy to make at home, and with a few simple steps, you can create a restaurant-quality meal that’s perfect for a weeknight dinner or a special occasion. This comprehensive guide will walk you through each stage, offering tips and tricks to achieve perfect Chicken Marsala every time.
What is Chicken Marsala?
Chicken Marsala is a dish of Italian-American origin, made with chicken cutlets dredged in flour, then pan-fried and served in a rich sauce made from Marsala wine, mushrooms, and butter. The sweetness of the Marsala wine complements the earthiness of the mushrooms and the richness of the butter, creating a truly delectable flavor profile.
Why This Recipe Works
* **Tender Chicken:** Pounding the chicken cutlets ensures they cook evenly and quickly, resulting in tender, juicy chicken.
* **Rich Sauce:** Using high-quality Marsala wine and plenty of butter creates a deeply flavorful and decadent sauce.
* **Easy to Follow:** This recipe is broken down into simple, step-by-step instructions, making it accessible to cooks of all skill levels.
* **Versatile:** Chicken Marsala is delicious served over pasta, rice, or mashed potatoes, making it a versatile dish for any meal.
Ingredients You’ll Need
Before you begin, gather all your ingredients. This will make the cooking process smoother and more efficient.
* **Chicken Cutlets:** 4 boneless, skinless chicken breasts, pounded to ¼-inch thickness
* **All-Purpose Flour:** ½ cup, for dredging the chicken
* **Salt and Black Pepper:** To taste, for seasoning
* **Olive Oil:** 2 tablespoons, for cooking
* **Butter:** 4 tablespoons, divided (2 tablespoons for cooking chicken, 2 tablespoons for the sauce)
* **Mushrooms:** 8 ounces, sliced (cremini, button, or a mix work well)
* **Shallots:** 1 medium, finely chopped
* **Garlic:** 2 cloves, minced
* **Dry Marsala Wine:** ¾ cup (see notes on Marsala wine below)
* **Chicken Broth:** ½ cup
* **Fresh Parsley:** 2 tablespoons, chopped, for garnish
**Notes on Marsala Wine:**
Marsala wine is a fortified wine from Sicily. It comes in various styles, from dry (secco) to sweet (dolce). For Chicken Marsala, **dry Marsala (secco)** is generally preferred, as it provides a more balanced flavor. If you can only find sweet Marsala, you can reduce the amount of Marsala slightly and add a splash of dry white wine or chicken broth to balance the sweetness.
## Equipment You’ll Need
* Cutting board
* Chef’s knife
* Meat mallet or rolling pin
* Shallow dishes or plates for dredging
* Large skillet or frying pan
* Measuring cups and spoons
* Wooden spoon or spatula
## Step-by-Step Instructions
Now, let’s get cooking! Follow these detailed instructions to create perfect Chicken Marsala.
**1. Prepare the Chicken:**
* Place the chicken breasts between two sheets of plastic wrap or in a large ziplock bag. Use a meat mallet or rolling pin to pound the chicken to an even ¼-inch thickness. This ensures even cooking and tenderizes the chicken.
* Season the chicken cutlets generously with salt and black pepper on both sides.
**2. Dredge the Chicken:**
* Place the all-purpose flour in a shallow dish or plate.
* Dredge each chicken cutlet in the flour, ensuring it is evenly coated. Shake off any excess flour. This helps create a nice crust when the chicken is pan-fried.
**3. Cook the Chicken:**
* Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. The pan should be hot enough that the butter melts quickly and starts to shimmer.
* Carefully place the floured chicken cutlets in the hot skillet, ensuring not to overcrowd the pan. You may need to cook the chicken in batches.
* Cook the chicken for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to ensure accuracy.
* Remove the cooked chicken cutlets from the skillet and set aside on a plate.
**4. Make the Marsala Sauce:**
* In the same skillet (do not wipe it clean), add the remaining 2 tablespoons of butter. Melt the butter over medium heat.
* Add the sliced mushrooms and chopped shallots to the skillet. Cook, stirring occasionally, until the mushrooms are softened and have released their moisture, about 5-7 minutes. The mushrooms should be nicely browned.
* Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic.
* Pour in the dry Marsala wine and bring to a simmer. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the skillet. These browned bits add a lot of flavor to the sauce.
* Let the Marsala wine simmer for 2-3 minutes, allowing it to reduce slightly. This will concentrate the flavor of the wine.
* Pour in the chicken broth and continue to simmer for another 2-3 minutes, until the sauce has thickened slightly. The sauce should be able to coat the back of a spoon.
* Taste the sauce and adjust the seasoning with salt and black pepper as needed.
**5. Combine and Serve:**
* Return the cooked chicken cutlets to the skillet with the Marsala sauce.
* Spoon the sauce over the chicken, ensuring each cutlet is well coated.
* Simmer for another 1-2 minutes, allowing the chicken to warm through and absorb the flavors of the sauce.
* Garnish with fresh chopped parsley.
* Serve the Chicken Marsala immediately over pasta, rice, mashed potatoes, or your favorite side dish.
## Tips for Perfect Chicken Marsala
* **Don’t overcrowd the pan:** When cooking the chicken, make sure not to overcrowd the pan. Overcrowding will lower the temperature of the pan and cause the chicken to steam instead of brown. Cook the chicken in batches if necessary.
* **Use high-quality ingredients:** The quality of your ingredients will directly impact the flavor of your dish. Use fresh mushrooms, good quality butter, and, most importantly, a good dry Marsala wine.
* **Don’t skip the pounding:** Pounding the chicken cutlets is crucial for ensuring even cooking and tenderizing the chicken. It also helps the chicken cook more quickly.
* **Deglaze the pan:** Don’t forget to deglaze the pan with the Marsala wine. Scraping up the browned bits from the bottom of the skillet adds a ton of flavor to the sauce.
* **Adjust the seasoning:** Taste the sauce frequently and adjust the seasoning with salt and pepper as needed. The amount of salt and pepper you need will depend on the saltiness of your chicken broth and the intensity of your Marsala wine.
* **Simmer, don’t boil:** When simmering the sauce, make sure to keep the heat at a gentle simmer. Boiling the sauce can cause it to reduce too quickly and become too thick.
* **Serve immediately:** Chicken Marsala is best served immediately after it is made. The sauce will continue to thicken as it sits, and the chicken may become dry if it sits for too long.
## Variations and Substitutions
* **Creamy Chicken Marsala:** For a richer and creamier sauce, add ¼ cup of heavy cream to the sauce in the last minute of cooking.
* **Chicken Marsala with Prosciutto:** Add 2 ounces of thinly sliced prosciutto to the skillet along with the mushrooms. The prosciutto will add a salty and savory flavor to the dish.
* **Vegetarian Mushroom Marsala:** Replace the chicken with thick slices of portobello mushrooms for a vegetarian version of this dish.
* **Gluten-Free Chicken Marsala:** Use a gluten-free flour blend to dredge the chicken. Make sure your chicken broth is also gluten-free.
* **Substitute for Marsala Wine:** If you can’t find Marsala wine, you can substitute it with dry sherry or Madeira wine. You can also use a combination of dry white wine and a tablespoon of brandy.
## Serving Suggestions
Chicken Marsala is incredibly versatile and pairs well with a variety of side dishes. Here are a few serving suggestions:
* **Pasta:** Serve Chicken Marsala over your favorite type of pasta, such as fettuccine, linguine, or spaghetti. Toss the pasta with some of the Marsala sauce for extra flavor.
* **Rice:** Fluffy white rice or brown rice is a great accompaniment to Chicken Marsala. The rice will soak up the delicious sauce.
* **Mashed Potatoes:** Creamy mashed potatoes are a classic pairing with Chicken Marsala. The richness of the mashed potatoes complements the savory sauce.
* **Vegetables:** Serve Chicken Marsala with a side of steamed or roasted vegetables, such as broccoli, asparagus, or green beans.
* **Bread:** Crusty bread is perfect for soaking up the leftover Marsala sauce.
## Make-Ahead Instructions
You can prepare certain components of Chicken Marsala ahead of time to save time on the day you plan to serve it.
* **Chicken:** You can pound and dredge the chicken cutlets ahead of time. Store them in the refrigerator for up to 24 hours.
* **Sauce:** You can make the Marsala sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat the sauce before adding the chicken.
**Note:** It is best to cook the chicken fresh for the best flavor and texture. However, if you are short on time, you can cook the chicken ahead of time and reheat it in the sauce before serving.
## Storage Instructions
* **Refrigerate:** Store leftover Chicken Marsala in an airtight container in the refrigerator for up to 3 days.
* **Reheat:** Reheat Chicken Marsala in a skillet over medium heat until heated through. You can also reheat it in the microwave.
**Note:** The sauce may thicken as it sits in the refrigerator. You may need to add a splash of chicken broth or water to thin it out when reheating.
## Recipe Card
Here’s a printable recipe card for easy reference:
**Classic Chicken Marsala Recipe**
**Yields:** 4 servings
**Prep time:** 20 minutes
**Cook time:** 25 minutes
**Ingredients:**
* 4 boneless, skinless chicken breasts, pounded to ¼-inch thickness
* ½ cup all-purpose flour
* Salt and black pepper, to taste
* 2 tablespoons olive oil
* 4 tablespoons butter, divided
* 8 ounces mushrooms, sliced
* 1 medium shallot, finely chopped
* 2 cloves garlic, minced
* ¾ cup dry Marsala wine
* ½ cup chicken broth
* 2 tablespoons fresh parsley, chopped
**Instructions:**
1. Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap or in a large ziplock bag. Use a meat mallet or rolling pin to pound the chicken to an even ¼-inch thickness. Season the chicken cutlets generously with salt and black pepper on both sides.
2. Dredge the Chicken: Place the all-purpose flour in a shallow dish or plate. Dredge each chicken cutlet in the flour, ensuring it is evenly coated. Shake off any excess flour.
3. Cook the Chicken: Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Carefully place the floured chicken cutlets in the hot skillet, ensuring not to overcrowd the pan. Cook the chicken for 3-4 minutes per side, or until golden brown and cooked through. Remove the cooked chicken cutlets from the skillet and set aside on a plate.
4. Make the Marsala Sauce: In the same skillet, add the remaining 2 tablespoons of butter. Melt the butter over medium heat. Add the sliced mushrooms and chopped shallots to the skillet. Cook, stirring occasionally, until the mushrooms are softened and have released their moisture, about 5-7 minutes. Add the minced garlic to the skillet and cook for another minute, until fragrant. Pour in the dry Marsala wine and bring to a simmer. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the skillet. Let the Marsala wine simmer for 2-3 minutes, allowing it to reduce slightly. Pour in the chicken broth and continue to simmer for another 2-3 minutes, until the sauce has thickened slightly. Taste the sauce and adjust the seasoning with salt and black pepper as needed.
5. Combine and Serve: Return the cooked chicken cutlets to the skillet with the Marsala sauce. Spoon the sauce over the chicken, ensuring each cutlet is well coated. Simmer for another 1-2 minutes, allowing the chicken to warm through and absorb the flavors of the sauce. Garnish with fresh chopped parsley. Serve immediately over pasta, rice, mashed potatoes, or your favorite side dish.
**Enjoy your delicious homemade Chicken Marsala!**
## Nutritional Information (Approximate)
* Calories: 450-550 per serving (depending on portion size and ingredients used)
* Protein: 40-50g per serving
* Fat: 20-30g per serving
* Carbohydrates: 15-25g per serving
## Conclusion
Chicken Marsala is a delightful and satisfying dish that’s perfect for any occasion. With its rich, savory sauce and tender chicken, it’s sure to become a family favorite. This recipe provides a comprehensive guide to making perfect Chicken Marsala at home, with tips and tricks to ensure success. So gather your ingredients, follow the instructions, and enjoy a taste of Italy right in your own kitchen! Bon appétit!