I first had Chicken Marsala in an Italian restaurant. And I don’t know what it is about me but when I try something in a restaurant that I like, I see if can find a way to make it at home. That is what led me to this Chicken Marsala recipe.
So what is Chicken Marsala? Essentially it is an Italian dish made from chicken breast that is pounded with a meat mallet until it is of even thickness (a cutlet) which is important so it can cook quickly and evenly. Then it is lightly floured before pan frying. The meat is then set aside to make the sauce with the star ingredient of course being Marsala, which is a wine. Other ingredients for the sauce include a variety of herbs, shallots (or onions) and perhaps most commonly, mushrooms. Chicken Marsala is typically served with potatoes, rice, pasta and vegetables such as haricots verts (green beans), broccoli or asparagus.
It sounds complicated, but it is not. Sounds like you will have to search endlessly for the right ingredients. Also not true. So let’s clear up the misconceptions that are already taking hold and get on track for Easy Chicken Marsala. First off you do not need to find a special wine. Nearly every main street grocery store sells Marsala “cooking wine.” I find mine next to the vinegar but if you are having trouble just ask your store clerk where you can find cooking wine. The spices should be easy find. Most you probably have in your spice rack already. The chicken is easy too as I typically pick up chicken breasts that are already sliced to the same thickness. So there is no need to trim anything or pound them down.
What makes this chicken recipe good? Some Chicken Marsala recipes call for ladling the sauce over the chicken but I have come to prefer this method that allows the chicken to swim (braise) just a bit in the sauce before serving.
It tastes so good! I love the sauce from this Chicken Marsala recipe so much that I put a bit extra on my plate to mix with my potatoes or rice.
Easy Chicken Marsala
1/3 c. flour
1 t marjoram
1 t minced garlic
1T minced onion
1 t black pepper
1 lb chicken breast (trimmed and pounded to same thickness or bought already cut to size)
2 T olive oil
3 T butter (divided 2T in skillet for frying and other 1T added later in sauce)
1 pkg mushrooms
½ c chicken broth
¾ c Marsala wine (or Marsala cooking wine from grocery store)
Mix top 6 dry ingredients reserving 1 T for use in making sauce. Coat chicken in remaining mixture. Heat oil and butter in large skillet. Pan fry chicken 3-4 minutes each side until lightly browned on both sides. Remove from pan and set aside, keeping warm. Add mushrooms to skillet. Cook until softened about 5 minutes. Add reserved flour mixture, cook and stir until absorbed, about 1 minute. Add broth to remove seasoned bits from bottom of skillet (deglazing). Add wine, stirring. Add butter, stir to melt. Add basil, stir to season. Cook and stir until thickened about 2 minutes. Add chicken to pan with sauce, turning so both sides are covered in sauce. Simmer on low for 5 minutes. Sprinkle with parsley and serve.