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Chicken Marsala is an Italian-American dish of golden fried chicken chops and mushrooms in a rich Marsala wine sauce.
is an Italian-American dish of golden fried chicken chops and mushrooms in a rich Marsala wine sauce.
It is the most popular chicken recipe on this website, and although it is a classic restaurant dish, it is very easy to make at home. With just a pan, you can have it on the table in 45 minutes. The recipe makes a lovely sauce that is delicious over pasta, polenta, rice or mashed potatoes.
If your family loves Italian food like mine, once you master Marsala chicken, try other favorite Italian restaurants, such as pollo cacciatore, pasta e fagioli, eggplant parmesan, vodka penne alla, and lasagna.
What you’ll need
to make Marsala chicken
Marsala is a wine fortified with Sicilian brandy that is worth adding 100% to your pantry, if only to make this dish over and over again. It will stay in a cool, dry place for months.
I buy boneless, skinless chicken breasts and mash them myself, instead of using the ultra-thin, sliced chops sold at the supermarket, as hitting tenderizes the meat. This adds an extra step, but you can save time by using pre-sliced mushrooms. (Or you can skip all this hassle by using chicken loins.)
to make marsala chicken
If your chicken breasts are large, like the ones pictured above, it’s best to cut them horizontally in half first. (If you hit them without first cutting them in half, they’ll be huge and oddly shaped.)
Once you have four flat fillets, crush each to a uniform thickness
of 1/4 inch.
Place the flour, 3/4 teaspoon salt and 1/4 teaspoon pepper in a ziplock bag.
to the bag
; Seal the bag tightly and shake it to cover the chicken evenly. Reserve.
Heat the oil and 2 tablespoons butter in a large skillet over medium-high heat. (Use a stainless steel skillet for the best gilding. Nonstick will work too, but you won’t get that pretty golden color on chicken.) Place the chicken sprinkled with flour in the pan, shaking off any excess first.
Cook, turning once, until the chicken is golden brown and barely cooked, about 5 to 6 minutes total. Transfer the chicken to a plate and set it aside.
Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes.
Add the shallots, garlic and 1/4 teaspoon of salt
. Cook 1 to
2 minutes more.
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Add broth, wine,
heavy cream, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper; Use a wooden spoon to scrape any brown pieces of the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium.
Boil gently, uncovered, until sauce is reduced by about half, slightly thick and darkens in color, 10 to 15 minutes (go for a fine cream sauce; it will not begin to thicken until the end of the cooking time).
Add the chicken back to the pan, along with the juices that accumulated on the plate. Reduce heat to low and simmer until chicken is hot and sauce thickens a little more, 2 to 3 minutes.
Sprinkle with parsley, if used, and serve.
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