Are you looking to cook for guests or simply treat yourself to a gourmet meal at home? Look no further than this delectable Chicken Marsala recipe. With tender boneless chicken breast, earthy mushrooms, and a rich Marsala wine sauce, this Italian classic has a lot of flavor.
Thin chicken cutlets are browned and then simmered in the savory sauce made with Marsala wine, tomatoes, mushrooms, onions, and seasonings. This is not your ordinary Chicken Marsala recipe!
The good thing about this recipe is that it can be made ahead. This makes it a perfect dish for entertaining and with a cooking time of only 30 minutes it is a good choice for busy weeknights as well.
Serve this with a side of pasta and some crusty bread.
If you want to try another easy chicken recipe that has a lemon creamy sauce made with heavy cream, check out Chicken Piccata. If you would like to try some other classic Italian-American dishes check out Chicken Cacciatore and Chicken Abruzzi.
If you would like to try out another delicious chicken marsala recipe, check out Chicken Marsala Pappardelle. If you like chicken in a creamy mushroom sauce, check out Creamy Mushroom Spinach Chicken.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Marsala wine is a key ingredient in this recipe so you want to chose a dry Marsala with a full-bodied flavor. Read What is Marsala Wine? to learn more about it so you know what dry varieties to look for at your liquor stores.
SPECIAL EQUIPMENT NEEDED:
- Large Skillet
- Cutting Board
- Meat mallet or rolling pin to pound the chicken cutlets.
SUBSTITUTIONS:
- You can use boneless chicken thighs instead of chicken breasts for a richer flavor.
- Any variety of mushrooms will work, so use what you have available at your grocery stores.
- If you don’t have Marsala wine, you can substitute it with dry sherry or dry white wine mixed with a bit of brandy. Sweet Marsala wine should not be used.
HOW TO STORE LEFTOVER CHICKEN MARSALA:
- To store leftover Chicken Marsala, allow it to cool to room temperature. Then, transfer it to an airtight container or cover it with a piece of plastic wrap and refrigerate it for up to 3-4 days.
HOW TO REHEAT LEFTOVER CHICKEN MARSALA:
- For a quick individual serving, place a portion of Chicken Marsala on a microwave-safe plate, cover it with a microwave-safe lid or damp paper towel, and heat in 30-second intervals until heated through.
- For larger portions, reheat on the stovetop. Place the Chicken Marsala in a skillet over low to medium heat. Add a splash of chicken broth or water to prevent the sauce from drying out. Stir occasionally until the chicken and sauce are heated through.
- To reheat a larger batch, preheat your oven to 325°F (163°C). Place the Chicken Marsala in an oven-safe dish, cover it with foil, and bake for about 15-20 minutes or until thoroughly heated.
Chicken Marsala
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Ingredients
- 3 pounds boneless chicken breasts, sliced thin and pounded
- ½ cup all purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ cup olive oil
- 2 tablespoons butter
- 3 cloves garlic, chopped
- ½ cup shallots, chopped
- 1- 10 ounce container fresh white button mushrooms, cleaned and thinly sliced
- 2 teaspoons dried basil
- 1- 14.5 ounce can diced tomatoes
- 1 tablespoon tomato paste
- 1- 14.5 ounce can chicken broth or chicken stock
- 1 cup dry marsala wine
Instructions
Combine the flour, salt, pepper,and garlic powder in a plastic zip top bag. Shake well to combine the ingredients.
Heat the olive oil in a large skillet over medium low heat. Shake the chicken pieces in the flour mixture, making sure to coat each piece well. Add chicken pieces to the skillet and cook until golden brown on both sides.
Remove chicken pieces to a plate.
Add the butter to the skillet and add the mushrooms, shallots and garlic.Sauté mushrooms over medium low heat until they have rendered all of the moisture and the moisture has evaporated.
Add the diced tomatoes, basil, chicken broth and Marsala to the skillet. Simmer over low heat, stirring occasionally for 10 minutes. Add the tomato paste and simmer until the mixture thickens, about 5 additional minutes.
Return the cooked chicken breasts to the pan and heat through.
Serve your Chicken Marsala hot, garnished with fresh basil or parsley if desired. Pair it with your favorite pasta, rice, or mashed potatoes for a complete meal.
Notes
If you are making this to serve later, place the browned chicken cutlets into a 9x13 inch baking dish. When you have finished making the sauce, pour it over the chicken in the baking dish. Let cool and cover. This can be refrigerated up to 2 days before serving. Reheat in a 350 degree oven for 20 to 25 minutes until heated through and bubbly.
