Description
Succulent chicken marsala dances with earthy mushrooms in this classic Italian-American comfort dish. Rich wine-infused sauce and golden-browned chicken create a delectable experience you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 4 chicken breasts, boneless, skinless (pounded to 0.5 inches thickness)
Coating and Seasoning:
- 0.5 cup all-purpose flour (for dredging)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (or 0.5 teaspoon dried thyme)
Cooking and Sauce Ingredients:
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces (226 grams) cremini or white mushrooms, sliced
- 2 garlic cloves, minced
- 0.5 cup dry Marsala wine
- 0.5 cup chicken broth
- 0.25 cup heavy cream (optional, for a creamier sauce)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prepare a seasoned flour coating by combining flour, salt, and pepper in a shallow dish. Thoroughly coat each chicken breast, ensuring an even, light dusting while shaking off any excess flour.
- Heat olive oil in a large skillet over medium-high temperature. Carefully place chicken breasts into the hot pan, cooking each side until a rich golden-brown color develops and the internal temperature reaches 165°F/74°C.
- Transfer the perfectly seared chicken to a separate plate, keeping it warm while preparing the next components.
- Reduce skillet heat to medium and introduce butter, allowing it to melt smoothly. Add mushrooms and sauté until they release moisture and achieve a beautiful caramelized appearance.
- Incorporate minced garlic and quickly stir, releasing its aromatic essence for approximately one minute.
- Deglaze the skillet by pouring Marsala wine, using a wooden spoon to scrape up the flavorful browned bits from the pan’s bottom.
- Allow the wine to simmer and reduce slightly, then introduce chicken broth and fresh thyme. Stir the mixture to combine all ingredients thoroughly.
- Optional: Mix in heavy cream for a luxurious, velvety sauce texture. Continue simmering to develop deeper flavors.
- Gently return the seared chicken to the skillet, carefully coating each piece with the rich mushroom-wine sauce.
- Warm the chicken through, ensuring it’s completely covered in the delectable sauce.
- Finish the dish by sprinkling fresh parsley over the top and serve immediately while hot.
Notes
- Perfectly Dredge Chicken: Use a light coating of flour for a delicate, crispy exterior that locks in moisture and creates a beautiful golden-brown crust.
- Wine Selection Matters: Choose a dry Marsala wine like a sweet/semi-sweet variety to enhance the sauce’s depth and complement the chicken’s richness.
- Mushroom Technique: Allow mushrooms to caramelize without overcrowding the pan, ensuring they develop a rich, deep flavor and avoid steaming instead of browning.
- Dietary Adaptations: Swap wheat flour with gluten-free alternatives like almond or rice flour for celiac-friendly version, and use coconut cream instead of heavy cream for dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 100mg