Best Chicken Marsala
Enjoying this delicious homemade Chicken Marsala doesn't require a restaurant trip, only 25 minutes of your time and a handful of ingredients found at home!
Equipment
- Meat mallet
- cling wrap
- Large Skillet
- Spatula
- plate
- Wooden Spoon
- knife
Ingredients
- ═══ MAIN INGREDIENTS ═══
- 4 chicken breasts
- salt and pepper
- ½ cup / 60g flour
- 2 tablespoon olive oil
- ═══ FOR THE SAUCE ═══
- 3 small shallots (chopped)
- 1 cup / 100g chestnut mushrooms (sliced)
- 1 tablespoon flour
- ½ cup / 125 ml marsala wine
- 1 cup / 250 ml chicken stock
- ═══ FOR GARNISH ═══
- flat leaf parsley
Instructions
- Cover the chicken breasts with cling wrap and pound with a meat mallet until no thicker than ½ inch. Season both sides with salt and pepper, then dredge in flour.
- Heat olive oil in a large skillet over medium-high heat. Fry the chicken breasts until golden, about 5 minutes total. Do not overcook; remove to a plate and set aside.
- In the same pan, add chopped shallots and cook over low heat for 2-3 minutes. Add sliced mushrooms, salt, and pepper, and sauté for 5 minutes. Stir in 1 tablespoon of flour and cook for 1 minute. Add marsala wine, turn heat to medium, then add chicken stock. Bring to a boil, then reduce to a gentle simmer. Return the chicken to the pan and let it heat through, simmering until the sauce thickens to desired consistency.
- Serve the chicken marsala sprinkled with chopped parsley and a side dish of your choice.
Notes
- Tip 1: To prevent the chicken from drying out, use a meat thermometer to ensure internal temperature reaches 165°F (74°C) and avoid overcooking.
- Tip 2: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of stock to restore sauce consistency.
- Tip 3: Substitute chicken breasts with boneless, skinless chicken thighs for a juicier result. Adjust cooking time as needed.
- Tip 4: Save time by pounding the chicken and prepping the shallots and mushrooms up to a day ahead. Store separately in the fridge.
- Tip 5: Pair with mashed potatoes, pasta, or crusty bread to soak up the delicious marsala sauce.