Imagine tender chicken cutlets simmered in a rich, velvety Marsala wine sauce, infused with the earthy flavors of mushrooms and herbs. Chicken Marsala is a classic Italian-American dish that has won the hearts of many with its sophisticated yet comforting taste.
This mouthwatering recipe combines the best of Italian cuisine with a touch of American flair, creating a harmonious blend of flavors that will leave you craving for more. Whether you’re hosting a dinner party or simply indulging in a night of culinary pleasures, Chicken Marsala is a surefire crowd-pleaser.
Ingredients:
- 4 boneless, skinless chicken breasts, pounded thin
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 8 oz sliced mushrooms
- 1 shallot, minced
- 2 garlic cloves, minced
- 3/4 cup Marsala wine
- 1 cup chicken broth
- 2 tablespoons unsalted butter
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions:
- Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off any excess.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 3-4 minutes per side. Transfer the chicken to a plate and set aside.
- In the same skillet, add the mushrooms, shallot, and garlic. Sauté for 2-3 minutes until fragrant and the mushrooms are lightly browned.
- Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer and cook for 5 minutes, allowing the sauce to slightly reduce.
- Return the chicken and any accumulated juices to the skillet. Simmer for 8-10 minutes, or until the chicken is cooked through and the sauce has thickened.
- Remove the skillet from heat and stir in the butter and fresh parsley. Taste and adjust seasoning with salt and pepper as needed.
- Serve the Chicken Marsala immediately, garnished with extra parsley if desired. Enjoy this delectable dish over a bed of pasta, mashed potatoes, or simply on its own.
