Prep time: 15 mins | Cook time: 20 mins | Ready in 35 mins | Servings: 4
Perfectly pan-seared moist, flavorful chicken with mushrooms smothered in a lavishly seasoned Marsala wine, garlic, and herb sauce. The best classic Italian-American chicken recipe that deserves a five-star rating!
1 1/4 c. dry Marsala wine
1 1/4 c. unsalted chicken broth
2 (10 – 11 ounces) boneless skinless chicken breasts, butterflied and halved, pounded to an even thickness
Salt and freshly ground black pepper
1/3 c. all-purpose flour
2 tablespoons unsalted butter
2 tablespoons olive oil
8 ounces cremini mushrooms, sliced
3 garlic cloves, minced (1 tablespoon)
1 teaspoon minced fresh thyme (or scant 1/2 teaspoon dried)
1 teaspoon minced fresh oregano (or scant 1/2 teaspoon dried)
1 1/2 teaspoon cornstarch whisked with 1 tablespoon chicken broth (in a small bowl until well combined)
1/3 c. heavy cream
1 tablespoon minced fresh parsley
How to make Chicken Marsala
Step 1: To a medium saucepan, heat the Marsala wine and chicken broth over medium-high heat. Bring to a boil, then adjust the heat to medium. Gently boil for about 15 minutes until the mixture is reduced to a cup.
Step 2: In the meantime, sprinkle with salt and pepper on both sides of the chicken. Then, dredge in flour, coating each side of the chicken.
Step 3: In a 12-inch skillet, melt a tbsp butter with a tbsp olive oil over medium-high heat. Once the butter has melted, add the pieces of chicken to the skillet and sear until cooked through and the internal temperature of the chicken reached 165 degrees. Turn the chicken halfway and continue to cook the other side. The cooking time of the chicken takes about 10 to 12 minutes. To a plate, transfer the chicken and cover with foil.
Step 4: Adjust the burner’s temperature to medium and add another 1 tbsp butter with 1 tbsp olive oil to the same skillet. Melt the butter, then add the mushrooms. Saute for about 8 minutes, stirring frequently and slightly increasing the temperature as needed until the mushrooms have shrunk and turned golden brown. Lastly, add the garlic and continue to cook for a minute more.
Step 5: Take the pan away from the heat before pouring in the Marsala reduction followed by the thyme and oregano. Put back to the heat and bring to a simmer, scraping the brown bits from the bottom of the skillet. Then, add the cornstarch chicken broth mixture and stir until the mixture has thickened.
Step 6: Turn the heat off, then stir in the heavy cream. To taste, season with salt and pepper. Add the chicken breasts back to the pan and spoon the sauce over.
Step 7: Serve immediately garnished with parsley. Enjoy!
Feel free to reduce the Marsala wine to 3/4 cup and increase the chicken broth to 1 3/4 cups if you prefer a more mild Marsala flavour.
You can add more chicken broth if by accident it is reduced to less than a cup to reach a cup.
To balance the acidity and depending on the wine used, you can add a pinch or two of sugar.
Add a splash of chicken broth if the sauce seems a little thick. Or add a bit of cornstarch mixed with broth to thin out the sauce.
Amount Per Serving: Calories 448 | Calories from Fat 216 | Fat 24g 37% | Saturated Fat 10g 63% | Cholesterol 133mg 44% | Sodium 200mg 9% | Potassium 944mg 27% | Carbohydrates 11g 4% | Fiber 1g 4% | Sugar 3g 3% | Protein 33g 66% | Vitamin A 617IU 12% | Vitamin C 5mg 6% | Calcium 45mg 5% | Iron 2mg