Chicken Marsala
Chicken Marsala is a classic Italian-American dish that combines tender chicken with a savory and flavorful Marsala wine sauce, accompanied with hearty brown mushrooms. It is a popular and elegant dish that is often served at Italian restaurants in the USA and enjoyed by many.
Ingredients
- 2 boneless skinless chicken breasts cut in half lengthwise
- Salt & pepper to taste
- 1 tsp KizzleFoods Ground Garlic or garlic powder
- 2 tbsp unsalted butter divided
- 1 tbsp extra virgin olive oil
- ¼ cup all-purpose flour
- 1 medium shallot minced
- 2 garlic cloves minced
- 10 oz baby bella cremini mushrooms, thickly sliced
- 1 ½ cups chicken stock low sodium
- ¾ cup dry marsala wine not sweet
- ¼ cup heavy cream
- ½ tsp onion powder
- Fresh chopped parsley chopped
Instructions
- Season the chicken on both sides with salt & pepper to taste and garlic powder. Dredge the chicken in the flour, shaking off excess. Set aside onto a plate.
- In a large skillet, melt 1 tbsp butter with the olive oil over medium-high heat. Cook the chicken for 4-5 minutes per side, until golden brown on both sides. It does not have to be cooked through yet. Set aside on a plate and cover with foil.
- Melt the remaining butter in the skillet. Add in the mushrooms and allow to brown, about 5-7 minutes, stirring occasionally. Add the shallots and garlic, then season with salt to taste. Stir frequently and cook for 1 minute until the garlic and shallots are softened and aromatic.
- Add the marsala wine to the skillet and simmer for 3 minutes until slightly reduced. Pour in the broth; stir while adding in the heavy cream. Lower heat to medium and let it come to a simmer for 10-15 minutes until slightly reduced down and thickened. Do not let it come to a boil.
- Season with salt & pepper, if needed, and onion powder. Return the chicken to the pan along with any juices accumulated. Keep the chicken and sauce on the heat until the chicken is heated through to 165F. Remove from heat and serve with parsley on top.
Notes
Storage: Allow it to cool completely, then store it in an airtight container in the fridge for up to 4 days.
Variations:
- For those out there who don't want to buy Marsala wine, or just don't like it, there are some substitutes out there for you. You can use port wine, dry sherry, or Madeira. Keep in mind that port wine is typically a dessert wine and is often paired with desserts. I would recommend dry sherry or a dry Madeira wine.
- Substitute 1/2 of a small yellow onion for the shallots.
- Use gluten-free flour in place of the all-purpose flour.