Creamy Chicken Marsala Over Fluffy White Rice: A Weeknight Delight

Chicken Marsala is a classic Italian-American dish known for its rich, savory sauce made with Marsala wine, mushrooms, and cream. Served over a bed of fluffy white rice, it transforms into a comforting and satisfying meal perfect for a weeknight dinner or a special occasion. This recipe provides detailed steps and instructions to help you create a restaurant-quality Chicken Marsala in your own kitchen.

## Why This Recipe Works

* **Tender Chicken:** Pounding the chicken breasts ensures even cooking and a delicate texture.
* **Rich, Flavorful Sauce:** The combination of Marsala wine, mushrooms, and cream creates a deeply savory and luxurious sauce.
* **Perfect Pairing:** White rice provides a neutral base that complements the richness of the sauce without overpowering it.
* **Quick & Easy:** This recipe is surprisingly easy to make, even for beginner cooks, and it comes together in under an hour.

## Ingredients You’ll Need

**For the Chicken:**

* 1.5 pounds boneless, skinless chicken breasts
* 1/2 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 4 tablespoons olive oil, divided
* 4 tablespoons butter, divided

**For the Marsala Sauce:**

* 8 ounces cremini mushrooms, sliced
* 1/2 cup dry Marsala wine
* 1 cup chicken broth
* 1/2 cup heavy cream
* 2 cloves garlic, minced
* 1/4 cup chopped fresh parsley
* Salt and pepper to taste

**For Serving:**

* Cooked white rice
* Fresh parsley, for garnish (optional)

## Equipment You’ll Need

* Meat mallet (or rolling pin)
* Shallow dishes or plates
* Large skillet or frying pan
* Whisk
* Measuring cups and spoons

## Step-by-Step Instructions

### 1. Prepare the Chicken

* **Pound the Chicken:** Place each chicken breast between two sheets of plastic wrap or in a resealable plastic bag. Use a meat mallet or rolling pin to pound the chicken to about 1/4-inch thickness. This helps the chicken cook evenly and quickly.
* **Season the Flour:** In a shallow dish, combine the flour, salt, and pepper. Mix well.
* **Dredge the Chicken:** Dredge each chicken breast in the seasoned flour, making sure to coat both sides evenly. Shake off any excess flour.

### 2. Cook the Chicken

* **Heat the Oil and Butter:** In a large skillet or frying pan, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. The pan should be hot enough so that the chicken sizzles when it touches the surface.
* **Cook the Chicken:** Add the dredged chicken breasts to the hot skillet, being careful not to overcrowd the pan. Cook for about 3-4 minutes per side, or until the chicken is golden brown and cooked through. An internal temperature of 165°F (74°C) should be reached. Use a meat thermometer to verify.
* **Set Aside:** Remove the cooked chicken from the skillet and set aside on a plate. Cover with foil to keep warm.

### 3. Make the Marsala Sauce

* **Sauté the Mushrooms:** Add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter to the skillet. Add the sliced mushrooms and cook for about 5-7 minutes, or until they are softened and lightly browned. Stir occasionally.
* **Add Garlic:** Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic.
* **Deglaze with Marsala Wine:** Pour in the Marsala wine and use a spatula to scrape up any browned bits from the bottom of the pan. This adds a lot of flavor to the sauce.
* **Reduce the Wine:** Let the wine simmer for about 2-3 minutes, or until it has reduced slightly.
* **Add Chicken Broth and Cream:** Pour in the chicken broth and heavy cream. Stir well to combine.
* **Simmer the Sauce:** Bring the sauce to a simmer and let it cook for about 5-7 minutes, or until it has thickened slightly. Stir occasionally.
* **Season to Taste:** Season the sauce with salt and pepper to taste. Add more salt if needed, a pinch at a time, until it tastes savory.

### 4. Combine Chicken and Sauce

* **Add Chicken to Sauce:** Return the cooked chicken breasts to the skillet with the Marsala sauce. Spoon the sauce over the chicken to coat it evenly.
* **Simmer Briefly:** Let the chicken simmer in the sauce for another 2-3 minutes, allowing the flavors to meld together.
* **Garnish:** Stir in the chopped fresh parsley.

### 5. Serve

* **Serve Over Rice:** Spoon a generous portion of cooked white rice onto each plate. Top with a chicken breast and plenty of the Marsala sauce.
* **Garnish (Optional):** Garnish with a sprinkle of fresh parsley, if desired.
* **Enjoy!** Serve immediately and enjoy your delicious Chicken Marsala over white rice.

## Tips for the Best Chicken Marsala

* **Use Dry Marsala Wine:** Dry Marsala wine is recommended for this recipe. Sweet Marsala wine will make the sauce too sweet.
* **Don’t Overcrowd the Pan:** When cooking the chicken, avoid overcrowding the pan. Cook the chicken in batches if necessary to ensure even browning.
* **Adjust the Sauce Thickness:** If the sauce is too thin, simmer it for a longer time to allow it to reduce and thicken. If it’s too thick, add a splash of chicken broth to thin it out.
* **Fresh Herbs:** Using fresh parsley adds a bright, fresh flavor to the dish. If you don’t have fresh parsley, you can use dried parsley, but use about half the amount.
* **Variations:** You can add other vegetables to the sauce, such as chopped onions or shallots.
* **Make Ahead:** The marsala sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat the sauce before adding the chicken.
* **Storage:** Leftover chicken marsala can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

## Serving Suggestions

* **Side Dishes:** Serve Chicken Marsala over white rice with a side of steamed green beans, roasted asparagus, or a simple salad.
* **Bread:** Crusty bread is perfect for soaking up the delicious Marsala sauce.
* **Wine Pairing:** Pair Chicken Marsala with a light-bodied red wine such as Pinot Noir or a dry white wine such as Sauvignon Blanc.

## Variations and Substitutions

* **Chicken Thighs:** You can use boneless, skinless chicken thighs instead of chicken breasts. They will take slightly longer to cook.
* **Different Mushrooms:** You can use other types of mushrooms, such as button mushrooms or shiitake mushrooms.
* **Cream Cheese:** For a richer sauce, add 2 ounces of cream cheese to the sauce during the last few minutes of cooking. Stir until melted and smooth.
* **Vegetarian Option:** Substitute the chicken with thick slices of portobello mushrooms. Marinate the mushrooms in a mixture of olive oil, garlic, and herbs before cooking.

## Nutritional Information (Estimated)

* Calories: Approximately 450-550 per serving (depending on portion size and ingredients used)
* Protein: 40-50 grams
* Carbohydrates: 30-40 grams
* Fat: 20-30 grams

(Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.)

## Frequently Asked Questions (FAQ)

**Q: Can I use sweet Marsala wine instead of dry Marsala wine?**
A: It’s best to use dry Marsala wine for Chicken Marsala. Sweet Marsala wine will make the sauce too sweet.

**Q: Can I make Chicken Marsala without alcohol?**
A: You can substitute the Marsala wine with chicken broth or grape juice, but the flavor will be different. Add a tablespoon of balsamic vinegar for a depth of flavor.

**Q: How do I prevent the chicken from drying out?**
A: Pounding the chicken breasts to an even thickness helps them cook quickly and evenly, preventing them from drying out. Also, be sure not to overcook the chicken. Cook until it reaches an internal temperature of 165°F (74°C).

**Q: Can I freeze Chicken Marsala?**
A: While you can freeze Chicken Marsala, the sauce may become slightly grainy upon thawing. To minimize this, cool the Chicken Marsala completely before freezing in an airtight container. Thaw overnight in the refrigerator and reheat gently.

**Q: What if my sauce is too thin?**
A: If your sauce is too thin, continue to simmer it over medium heat until it thickens to your desired consistency. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce to thicken it quickly. Be sure to whisk it in thoroughly to avoid lumps.

**Q: Can I use vegetable broth instead of chicken broth?**
A: Yes, you can substitute vegetable broth for chicken broth. Keep in mind that it may slightly alter the overall flavor profile of the dish.

**Q: Can I add other vegetables to the dish?**
A: Absolutely! Sliced onions, shallots, or bell peppers can be added to the skillet along with the mushrooms for extra flavor and texture.

**Q: How do I store leftover Chicken Marsala?**
A: Store leftover Chicken Marsala in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until heated through.

**Q: Can I make this recipe gluten-free?**
A: To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the chicken broth is also gluten-free.

**Q: What kind of rice is best to serve with Chicken Marsala?**
A: While white rice is a classic choice, you can also serve Chicken Marsala over brown rice, jasmine rice, or basmati rice, depending on your preference.

**Q: Is it important to use fresh parsley?**
A: Fresh parsley adds a bright, fresh flavor to the dish, but you can use dried parsley if you don’t have fresh on hand. Use about half the amount of dried parsley as you would fresh parsley.

This creamy Chicken Marsala recipe transforms an easy weeknight meal into something truly special. Enjoy!