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Chicken Marsala
Created by: Howcan Team
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- 1 cup sliced mushrooms
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh parsley
Instructions
- Place the chicken breasts between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch.
- In a shallow dish, combine 1/2 cup of flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Dredge the chicken breasts in the seasoned flour, shaking off any excess.
- In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
- Add the chicken breasts and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil. Add the sliced mushrooms and cook until they are golden brown and the liquid has evaporated, about 5 minutes.
- Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and cook for 2-3 minutes to reduce the sauce slightly.
- Stir in the heavy cream and return the chicken breasts to the skillet, turning to coat in the sauce. Simmer for an additional 2-3 minutes to heat the chicken through and thicken the sauce.
- Sprinkle with chopped fresh parsley before serving. Serve the chicken Marsala hot, with the sauce spooned over the top.
Chicken Marsala is a classic Italian-American dish that originated in the region of Sicily. It is made with tender chicken breasts, sautéed in a rich and savory Marsala wine sauce, often with mushrooms and herbs. The dish gained popularity in the United States in the 1970s, thanks to the rise of Italian-American cuisine. Renowned chefs like Lidia Bastianich and Mario Batali have popularized their own versions of this dish, adding their unique twists to the traditional recipe. Today, the best versions of Chicken Marsala can be found in authentic Italian restaurants, particularly in New York City and the Italian enclaves of New Jersey. The key to a perfect Chicken Marsala lies in using high-quality Marsala wine and properly sautéing the chicken to achieve a golden brown crust. For a twist, some chefs also add prosciutto or pancetta to enhance the dish's flavor profile.
35 min
4
380 calories
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