Chicken Marsala Recipe

Ingredients

Marsala Wine: The Star of the Show

Marsala wine is a type of fortified wine that originates from the Marsala region in Sicily, Italy.
It is made from grapes grown in the Marsala area and has a distinct flavor profile that sets it apart from other types of wine.
The main ingredients used to produce Marsala wine are

Grapes (Sorgo or Inzolia)

The production process for Marsala wine is lengthy and involves aging the wine in oak barrels for a minimum of two years.
This aging process gives the wine its distinctive flavor and aroma, which are characterized by notes of vanilla, caramel, and dried fruit.
Marsala wine is often used as a cooking liquid in recipes that call for a rich, savory flavor.
It adds depth and complexity to dishes without overpowering them with strong flavors.
In the context of a chicken Marsala recipe, the Marsala wine plays a crucial role in bringing together the various ingredients and creating a harmonious balance of flavors.
The sweetness of the Marsala wine perfectly complements the savory flavor of the chicken, while the acidity helps to cut through the richness of the sauce.

1 cup dry Marsala wine

The key ingredient that gives this dish its name and distinctive flavor is Marsala wine. For this recipe, you will need to use dry Marsala wine, which is different from sweet Marsala.

Dry Marsala wine is made by fermenting the juice of white grapes, such as Inzolia and Grecanico, in still wine distillation equipment. This process creates a fortified wine with a higher ABV than regular wine, typically around 15-16%. The fermentation process also concentrates the flavors of the grapes, resulting in a rich, complex taste.

There are three main types of Marsala wine: Fine, Superior, and Superiore Riserva. For this recipe, you will want to use the Superiore type, which is aged for at least four years and has a richer flavor than the Fine type. The Superiore Riserva type is aged for even longer, typically six or seven years.

The flavors of dry Marsala wine are often described as rich and nutty, with hints of dried fruit and spice. It’s also possible to detect subtle notes of vanilla, caramel, and toasted wood in the finish. When using this ingredient, be sure to cook it down to concentrate its flavors before adding it to your dish.

Here is a brief guide to working with dry Marsala wine

Use dry Marsala for cooking as you would use any other type of fortified wine or sherry.
Reduce the wine by cooking it down in a pan over low heat, stirring occasionally.
Add the reduced wine to your dish and cook according to the recipe’s instructions.

When working with dry Marsala, remember that less is often more. A small amount can go a long way in adding depth and complexity to your dish, so be sure to taste as you go and adjust the seasoning accordingly.

Main Course Ingredients

The main course ingredients for the Chicken Marsala recipe include
4 boneless, skinless chicken breasts
2 tablespoons butter
2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
2 cloves garlic, minced
1 cup Marsala wine
1 cup chicken broth
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese (optional)
Note: Some recipes may also include additional ingredients such as onions, parsley, or lemon juice, but the above list includes the main course ingredients for a classic Chicken Marsala recipe.

4 boneless, skinless chicken breasts

The essential ingredients required for a delectable Chicken Marsala dish include four boneless, skinless chicken breasts as the core component.
To enhance the flavors and textures of this Italian-inspired recipe, you will also need
Marsala wine: a sweet, fortified wine originating from Marsala in Sicily, which serves as the foundation for the sauce. A 1/4 cup of Marsala wine is necessary to create the rich, savory flavor profile.
Butter: two tablespoons of unsalted butter will be required to sauté the chicken and shallots. Its richness will complement the other flavors in the dish.
Mushrooms: sliced cremini or shiitake mushrooms add an earthy depth to the Chicken Marsala recipe. Use about 1 cup of these delicate, meaty mushrooms to sauté alongside the chicken.
Shallots: three cloves of shallots, finely minced, will be used in conjunction with garlic and herbs to create a fragrant base for the Marsala sauce.
Garlic: two cloves of garlic are crucial in adding depth and an aromatic flavor to the dish. Mince them before mixing with shallots and herbs.
Thyme and rosemary: these Italian herbs, along with parsley, create a blend that pairs perfectly with the Chicken Marsala flavors. Combine dried or fresh thyme (two sprigs), rosemary (one sprig), and parsley to taste.
Lemon juice: a tablespoon of lemon juice adds brightness to balance out the savory, earthy notes in the dish.
Parmesan cheese (optional): for those who desire an additional layer of umami flavor and richness, sprinkle about two tablespoons of grated Parmesan over your Chicken Marsala after it has cooked through.

2 tablespoons butter

The ingredients for this dish are a crucial component in creating a flavorful and savory Chicken Marsala experience.
To begin, you will need four boneless, skinless chicken breasts, which serve as the foundation of the dish.
Next, you’ll require 2 tablespoons of unsalted butter to add richness and depth to the sauce.
Two cloves of garlic, minced, are also necessary for their aromatic properties and to enhance the overall flavor profile.
Marsala wine is a key ingredient in this recipe, with one cup serving as both a marinade and a base for the sauce.
You will need two cups of mixed mushrooms, such as cremini, shiitake, and button, which will add an earthy element to the dish.
Two sprigs of fresh thyme and two bay leaves are used to infuse the chicken with a subtle herbal flavor during cooking.
Finally, salt and black pepper serve as essential seasonings to balance out the flavors in the recipe.

+ 2 cloves garlic, minced

When it comes to preparing a delicious Chicken Marsala dish, one key element is getting the ingredients just right. In this recipe, we’ll be focusing on the specific amounts and types of ingredients needed for an authentic Italian-inspired meal.

For the chicken itself, you’ll need

4 boneless, skinless chicken breasts
Salt and freshly ground black pepper

In terms of aromatics, we have two main ingredients to focus on

2 cloves garlic, minced (as mentioned in the prompt)

Now, let’s move on to the Marsala component

1/4 cup dry white wine (such as Pinot Grigio or Chardonnay)
2 tablespoons all-purpose flour
2 tablespoons butter, softened
8 ounces fresh or dried Marsala mushrooms, sliced
1 cup chicken broth

Finally, some optional ingredients can add extra depth and complexity to the dish

Chopped fresh parsley for garnish
Grated Parmesan cheese (optional)

With these ingredients in hand, you’re well on your way to creating a mouth-watering Chicken Marsala recipe that will satisfy even the most discerning palates.

1 cup mixed mushrooms (button, cremini, shiitake)

The key to a great Chicken Marsala recipe lies in the quality and combination of ingredients used. For this dish, we’ll focus on three main components: chicken breast, Marsala wine, and mushrooms.

For the chicken, you’ll need 4 boneless, skinless chicken breasts. These should be pounded thin to ensure even cooking and to prevent the outside from burning before the inside is fully cooked.

The mixed mushrooms are a crucial element of this recipe. Here, we’re using a combination of button, cremini, and shiitake mushrooms. The button mushroom provides a delicate flavor and soft texture, while the cremini adds an earthy note and firmer bite. The shiitake brings a rich, smoky depth to the dish.

Other ingredients you’ll need include 2 tablespoons of olive oil, 1/4 cup of all-purpose flour, 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. You’ll also require 1/4 cup of unsalted butter and 1 cup of Marsala wine, which should be a high-quality, dry variety.

Additional ingredients that enhance the flavor and presentation of the dish include 1/2 cup of chopped fresh parsley and 1/4 cup of grated Parmesan cheese. These add a bright, herbaceous note to the finished dish and a salty, savory element, respectively.

With these ingredients on hand, we can proceed with cooking the chicken and preparing the Marsala sauce. This involves sautéing the mushrooms in butter until they’re tender and golden brown, then adding the flour to create a roux. From there, we’ll add the wine, thyme, salt, and pepper to make the sauce.

Once the sauce has thickened, we can add it to the cooked chicken, along with the chopped parsley and grated Parmesan cheese. This will give the finished dish its characteristic flavors and textures.

1/4 cup allpurpose flour

In a Chicken Marsala recipe, there are several key ingredients that come together to create a rich and flavorful dish.

Here are some of the main ingredients you’ll need

4 boneless, skinless chicken breasts: These will be the protein at the heart of your Chicken Marsala recipe.
2 cups mixed mushrooms (such as cremini, shiitake, and button): The earthy flavor and texture of sautéed mushrooms is a key component of this dish.
1/4 cup all-purpose flour: This will help to thicken the sauce and coat the chicken in a delicious crust.
2 tablespoons butter: You’ll need some high-quality butter to sauté the mushrooms and chicken.
1/4 cup Marsala wine: This is the star of the show when it comes to the flavor profile of this dish. Be sure to choose a good quality, dry Marsala wine.
2 cloves garlic, minced: Garlic adds a depth of flavor that enhances the overall taste experience.
1 cup chicken broth: This will help to create a rich and creamy sauce.
1/4 cup heavy cream: Heavy cream adds an extra layer of richness to the sauce.
Grated Parmesan cheese (optional): A sprinkle of Parmesan cheese can add a nice salty flavor and texture to your dish.

These ingredients come together in harmony to create a Chicken Marsala recipe that’s both delicious and visually appealing.

Cooking the Chicken

Preparing the Chicken

Cooking the chicken for a Chicken Marsala recipe typically involves preparing it in a way that allows it to absorb the flavors of the sauce and the Marsala wine, while maintaining its tender and juicy texture.
First, start by rinsing two boneless, skinless chicken breasts under cold water, pat them dry with paper towels, and season both sides evenly with salt and pepper.
This helps to bring out the natural flavor of the chicken and creates a better surface for any seasonings or sauces to adhere to.
Next, heat about 2 tablespoons of butter in a large skillet over medium-high heat until melted and foamy.
Add the chicken breasts to the skillet and sear them for about 5-7 minutes on each side, or until they reach an internal temperature of 165°F (74°C).
This step is crucial in developing a nice golden-brown crust on the outside of the chicken while keeping it juicy on the inside.
Remove the chicken from the skillet and set them aside to rest for about 5 minutes before slicing or serving.
This allows the juices to redistribute within the meat, making it even more tender and flavorful.
In the same skillet, add another tablespoon of butter if needed, then sauté sliced onions and mushrooms until they’re softened and fragrant.
These aromatics will form a flavorful base for the Marsala sauce and help bring out the earthy flavors of the wine.
Add a pinch of dried thyme and a bay leaf to the skillet and cook for another minute, allowing their subtle flavors to meld with the onions and mushrooms.
This mixture will then serve as the starting point for the sauce, which will be made by adding chicken broth, Marsala wine, and Dijon mustard to the skillet.
Bring this mixture to a simmer, whisking constantly until it thickens slightly, creating a rich and creamy sauce to coat the cooked chicken.
Finally, return the chicken breasts to the skillet and spoon some of the Marsala sauce over them before serving hot and garnished with fresh parsley or thyme if desired.
This Chicken Marsala recipe is sure to become a favorite in your household, offering a delicious balance of flavors that will leave you wanting more!

Season chicken breasts with salt and pepper

To start cooking the chicken for the Chicken Marsala recipe, you will first need to season the chicken breasts with salt and pepper.

Here’s a step-by-step guide on how to do this

Rinse the chicken breasts under cold water, then pat them dry with paper towels to remove any excess moisture.
Sprinkle both sides of each chicken breast with salt. Be sure to cover the entire surface for even seasoning.
Next, sprinkle pepper over the chicken breasts in the same way as the salt. You can use either freshly ground black pepper or white pepper, depending on your preference.

This will help to bring out the natural flavors of the chicken and prepare it for cooking with the Marsala wine and mushrooms.

Dust chicken breasts with flour, shaking off excess

The first step in cooking the chicken for this Chicken Marsala recipe is to dust it with flour, removing any excess. To do this, take each chicken breast and coat it evenly on both sides with a light layer of all-purpose flour. Be gentle when handling the chicken to avoid damaging its delicate texture.

It’s essential to use high-quality flour for dusting the chicken. You can choose either plain or self-rising flour; however, keep in mind that using self-rising flour will affect the overall flavor profile due to its leavening properties. All-purpose flour is generally a better choice as it doesn’t add any extra flavors to your dish.

After dusting each chicken breast with flour, you need to remove any excess coating from both sides of the meat. This can be achieved by gently tapping off the excess using your fingers or by lightly shaking the floured side against a plate. This step helps prevent an unevenly thickened sauce when you cook the dish.

Now that the chicken is coated with flour, it’s ready for the next step in this Chicken Marsala recipe. The dusting process not only adds texture and helps with browning but also prevents the chicken from sticking to your pan while cooking. When ready, proceed to heat a skillet over medium-high heat before adding butter or oil and searing the floured chicken breasts.

Here are some additional tips to ensure that your floured chicken cooks perfectly

Always pat dry the chicken breasts with paper towels before dusting them with flour, especially after brining. This helps remove excess moisture that could prevent even coating or cause the flour to clump.
If you find it challenging to get rid of all the excess flour from your chicken, try using a small amount of cornstarch and mixing it well before applying the dusting process. The cornstarch can help adhere the flour evenly and reduce excess flaking off during cooking.

Sear chicken in butter until golden brown on both sides

To start cooking the chicken for this delicious Chicken Marsala recipe, you’ll first want to prepare it by seasoning it with salt and pepper on both sides. This will help bring out the natural flavors of the chicken as it cooks.

Next, heat a large skillet over medium-high heat and add two tablespoons of unsalted butter to the pan. Once the butter has melted and started to foam, carefully place the seasoned chicken breasts into the skillet, presenting them to the heat.

Sear the chicken in the butter for about 5-7 minutes on each side, or until it reaches a beautiful golden brown color. This will not only add flavor to the chicken but also create a crispy and caramelized crust on the surface that’s just amazing.

It’s essential to not overcrowd the skillet when cooking the chicken. Cook them in batches if necessary, to ensure they have enough room to cook evenly and develop that beautiful golden-brown color we’re aiming for.

As you sear the chicken, make sure to maintain a medium-high heat throughout the process. This will help create a nice crust on the chicken without overcooking it. You’ll know the chicken is cooked when it reaches an internal temperature of 165°F (74°C) and feels firm to the touch.

Once the chicken is cooked, remove it from the skillet and set it aside to rest for a few minutes before slicing it thinly against the grain. This will help the juices redistribute throughout the meat, making each bite incredibly tender and juicy.

+ 23 minutes per side

Cooking the chicken to perfection for the Chicken Marsala recipe requires careful attention to timing and temperature. The recommended cooking method involves grilling or pan-frying the chicken until it reaches a safe internal temperature.

Preheat your grill or skillet over medium-high heat, ensuring that the surface is hot before adding the chicken. For even cooking, pat the chicken dry with paper towels on both sides to remove excess moisture.

Carefully place the chicken breasts in the preheated grill or skillet and cook for 23 minutes on the first side. During this time, you can baste the chicken with olive oil and season with salt, pepper, and any other desired herbs or spices to enhance flavor.

Once the first side is cooked, carefully flip the chicken over and continue cooking for another 23 minutes on the second side. It’s essential to keep an eye on the internal temperature of the chicken, ensuring it reaches a minimum of 165°F (74°C) to prevent foodborne illness.

To ensure even cooking, you can use a meat thermometer to check the internal temperature of the chicken. Insert the thermometer into the thickest part of the breast, avoiding any bones or fat, and wait for the reading to stabilize.

While waiting for the second side to cook, prepare the Marsala sauce according to the recipe instructions. Typically, this involves sautéing onions and mushrooms in butter until softened, then adding Marsala wine and simmering until reduced and syrupy.

Once the chicken is cooked through and the internal temperature has reached 165°F (74°C), remove it from heat and let it rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in tender and flavorful chicken breast.

Finally, serve the cooked chicken with the Marsala sauce spooned over the top, garnished with fresh parsley or thyme if desired. The rich flavors of the Marsala wine and creamy sauce complement the chicken perfectly, making this dish a satisfying and memorable culinary experience.

Sauteing the Mushrooms and Marsala

Marsala Reduction

To sauté the mushrooms and Marsala, heat a tablespoon of butter in a large skillet over medium heat.
Once the butter has melted, add 1 cup of sliced mushrooms (such as cremini or shiitake) to the pan and cook until they release their moisture and start to brown, stirring occasionally. This should take about 5 minutes.
Add 2 cloves of minced garlic to the pan and cook for another minute, stirring constantly to prevent burning.
Next, add a tablespoon of Marsala wine to the pan and cook until it has almost completely evaporated, stirring occasionally. Marsala is a sweet, fortified Italian wine that adds depth and richness to the dish.
Now, reduce the heat to low and let the mixture simmer for 5-7 minutes, or until the sauce has thickened and reduced slightly. This process is called a Marsala Reduction.
You’ll know the reduction is complete when it has reached your desired consistency and has a rich, syrupy texture.
Remove the pan from the heat and stir in any remaining butter or heavy cream to create a smooth sauce. Season with salt, pepper, and any other herbs or spices you like.
Serve the Marsala reduction over sliced chicken breasts, garnished with fresh parsley or thyme for added flavor and visual appeal.

Add garlic to pan and sauté for 1 minute

To start the process of adding depth and flavor to our Chicken Marsala, we need to sauté some aromatics that will complement the mushrooms and Marsala wine.

First, add a tablespoon or two of olive oil to a large skillet over medium-high heat.

Once the oil is hot, add 2-3 cloves of minced garlic to the pan.

Mince the garlic using a microplane or a fine grater for maximum flavor and aroma

Sauté the garlic in the oil for approximately 1 minute. Stir occasionally to prevent burning, as garlic can quickly go from fragrant to bitter.

The goal here is to cook the garlic until it’s lightly golden and aromatic. Be cautious not to overcook it, as this will detract from the overall flavor of the dish.

Now that we have our garlic nicely cooked, we can move on to adding the mushrooms and Marsala wine to continue building the flavors in our Chicken Marsala recipe.

Add mushrooms and cook until tender, about 5 minutes

To sauté the mushrooms and Marsala, first heat a couple of tablespoons of olive oil or butter in a large skillet over medium-high heat.
Add sliced mushrooms to the pan, such as button, cremini, or shiitake, depending on your preference.
Cook the mushrooms for about 3-4 minutes per side, or until they release their liquid and start to brown.
Once the mushrooms are tender, add in a tablespoon or two of dry Marsala wine.
Scrape up any browned bits from the bottom of the pan with a wooden spoon as the Marsala cooks for an additional 1-2 minutes.
The mixture will start to reduce and intensify in flavor.
Remove the pan from heat, but don’t worry about stopping there – this step is just part of the process that happens before adding other ingredients like chicken and serving it with a side or rice or pasta.

Pour in Marsala wine and bring to a simmer

This step is crucial in developing the rich, intense flavors that define Chicken Marsala.
Begin by pouring high-quality Marsala wine into the skillet containing the sautéed mushrooms.
The acidity and sweetness of the Marsala will complement the earthy flavor of the mushrooms perfectly.
Allow the Marsala to come to a simmer, which means allowing it to start bubbling gently.
This process will help to release the flavors and aromas of the wine into the dish.
The liquid should be simmering but not boiling vigorously – a gentle sizzle is what you’re aiming for.
As the Marsala simmers, it will start to reduce slightly, thickening the sauce and intensifying its flavor.
This reduction process is key in creating a rich, velvety texture that coats the chicken and mushrooms perfectly.
Continue simmering the Marsala for about 2-3 minutes, or until it has reached your desired level of reduction.

Cook until reduced by half, stirring occasionally

In order to achieve perfectly sautéed mushrooms and Marsala for the Chicken Marsala recipe, follow these steps carefully.

Begin by heating a tablespoon or two of butter in a large skillet over medium-high heat until it reaches a melted state.
Add sliced mushrooms to the skillet and cook for approximately 3-4 minutes per side, or until they release their liquid and begin to caramelize.
Avoid overcrowding the skillet by cooking the mushrooms in batches if necessary, allowing each batch to have enough room to cook evenly.
Once the mushrooms are nicely browned, add a small amount of Marsala wine to the skillet and stir to combine with the butter and mushrooms.
Cook until the liquid has reduced by half, stirring occasionally to ensure even cooking and prevent burning. This may take around 2-3 minutes depending on the heat level and type of stove being used.
During this time, the flavors will meld together, and the mixture will thicken slightly due to the reduction process.
After the liquid has reduced, taste and adjust the seasoning as needed with salt and pepper to bring out the full flavor profile of the dish.
This sautéed mushroom and Marsala mixture is now ready to be served with the Chicken Marsala recipe, adding a rich and savory element to the overall dish.

Author
Recent Posts

Percival Langley

Gourmet Expert at myfab5.com

Percival Langley, the creative force behind this site, holds the unique and delectable title of Gourmet Expert. With a passion for elevating the culinary experiences of our furry companions, Percival shares delightful and nutritious recipes that go beyond the ordinary. His site is a go-to resource for pet owners seeking to pamper their pets with gourmet treats and meals. Percival's expertise in crafting delicious and health-conscious pet cuisine is evident in the tasteful and innovative content he curates. For those who believe in treating their pets to a culinary adventure, Percival Langley's site is a flavorful journey into the world of gourmet pet delights.

Latest posts by Percival Langley (see all)