Description
This classic Chicken Marsala recipe features tender, thinly pounded chicken breasts sautéed and served in a rich, flavorful Marsala wine sauce with sautéed mushrooms and shallots. Cooked to perfection on the stovetop, the dish is elegant yet simple, perfect for a comforting weeknight dinner or a special occasion. Serve over egg noodles or your favorite pasta for a satisfying meal.
Ingredients
Scale
Mushrooms and Sauce
- 8 ounces button mushrooms, stems trimmed and sliced
- 1 medium shallot, diced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 teaspoons garlic, minced
- 1 cup chicken stock
- 3 teaspoons corn starch
- 2/3 cup dry Marsala wine
- 1 tablespoon parsley, chopped
- Salt and pepper, to taste
Chicken
- 4 boneless skinless chicken breasts
- 1/3 cup flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
Optional
- 12 ounces egg noodles, cooked
Instructions
- Prepare the Mushrooms: In a large skillet over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter. Heat until sizzling, then add sliced mushrooms, diced shallot, salt, and pepper. Cook for 6 to 8 minutes, stirring occasionally, until mushrooms are nicely browned.
- Add Garlic: Stir in the minced garlic and cook for another minute until fragrant. Remove the mushroom mixture from the skillet and transfer to a plate. Set aside.
- Clean the Pan: Wipe the skillet clean with a damp paper towel to prepare for cooking the chicken.
- Prepare the Chicken: Pat chicken breasts dry with paper towels. Use a sharp knife to cut each breast in half horizontally, creating two thinner halves. Place each piece between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until evenly about 1/4 inch thick, being careful not to tear the meat.
- Dredge Chicken: On a flat plate, combine flour, salt, and pepper. Dredge each chicken piece in the flour mixture to coat all sides evenly.
- Cook Chicken First Batch: Heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat in the skillet until sizzling. Working in batches, sauté four chicken halves without overcrowding the pan, cooking about 6 minutes per side or until internal temperature reaches 165°F (75°C). Transfer cooked chicken to a plate and tent with foil to keep warm.
- Cook Chicken Second Batch: Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet, heat until sizzling, and cook the remaining chicken halves similarly, ensuring they reach 165°F internal temperature. Transfer to the same plate as before.
- Make Marsala Sauce: In a medium bowl, whisk together the cornstarch and chicken stock until smooth. Add the Marsala wine and mix well.
- Combine Sauce and Mushrooms: Pour the Marsala mixture into the skillet and use a wooden spoon to scrape up any browned bits from the bottom. Add the sautéed mushrooms back to the pan.
- Simmer Sauce: Cook over medium heat, stirring occasionally, until the sauce thickens, about 5 minutes.
- Finish and Serve: Nestle the cooked chicken pieces into the thickened Marsala sauce, sprinkle with chopped parsley. Serve the chicken and sauce over cooked egg noodles if desired.
Notes
- To ensure even cooking, pound the chicken breasts to uniform thickness.
- Do not overcrowd the pan when sautéing the chicken to get a nice sear.
- Use dry Marsala wine for best flavor; sweet Marsala will alter the taste.
- Serving over egg noodles, mashed potatoes, or polenta complements the rich sauce well.
- Ensure chicken reaches an internal temperature of 165°F for safety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Chicken Marsala, Italian chicken recipe, mushroom sauce, Marsala wine chicken, stovetop chicken recipe
