Chicken infused with the brown sugar and nut flavors of Marsala wine for a sweet and savory blend is at the heart of this Italian classic. Chicken Marsala is a crispy, creamy main course loaded with meaty mushrooms around the tender-cooked chicken. Rich and wonderfully seasoned, Chicken Marsala is popular for deliciously obvious reasons. You’ll keep finding room for this dinner.
Ingredients
- 1 1/4 cups dry Marsala wine
- 1 1/4 cups plus 1 tablespoon unsalted chicken broth, divided
- 2 (11-ounce) chicken breasts, boneless and skinless, butterflied and halved, pounded to an even thickness
- salt, to taste
- freshly ground black pepper, to taste
- 1/3 cup all-purpose flour
- 2 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
- 1 (8-ounce) carton cremini mushrooms, sliced
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme, minced
- 1 teaspoon fresh oregano, minced
- 1 1/2 teaspoon cornstarch
- 1/3 cup heavy cream
- 1 tablespoon fresh parsley, minced
- pasta, to taste, of your choice, cooked and warm, for serving
Directions
Step 1 -In a medium nonstick saucepan, combine the Marsala wine and 1 1/4 cups of the chicken broth.
Step 2 -Bring the wine-broth mixture to a boil over medium-high heat.
Step 3 -Reduce the heat to medium-low and gently boil until it has reduced to approximately 1 cup, about 15-20 minutes.
Step 4 -While the sauce is reducing, heavily season both sides of each of the chicken breast halves with the salt and the pepper.
Step 5 -In a large bowl, add the flour then dredge each side of the chicken halves in the flour.
Step 6 -In another medium skillet, melt down 1 tablespoon of the butter along with 1 tablespoon of the olive oil over medium-high heat.
Step 7 -Add the chicken breast halves to the skillet with the butter-oil mixture and sear until fully-cooked, about 5-6 minutes on each side. The internal temperature of the chicken should read 165 degrees F.
Step 8 -Transfer the chicken halves to a plate and tent with aluminum foil.
Step 9 -Reduce the temperature to medium heat and melt the remaining 1 tablespoon of the butter and 1 tablespoon of the olive oil in the same skillet. Add the mushrooms.
Step 10 -Sauté the mushrooms, gently tossing them occasionally. When the mushrooms have shrunk and become a golden-brown, about 6-8 minutes, add in the garlic.
Step 11 -Next, add the wine-broth reduction, the thyme, and the oregano to the skillet with the mushroom-garlic mixture.
Step 12 -Bring the Marsala mixture to a simmer, increasing the heat when needed. Scrape the browned bits from the bottom of the skillet for extra flavor.
Step 13 -In a small bowl, add the remaining broth and the cornstarch, whisking to combine.
Step 14 -Add the slurry mixture to the Marsala mixture and stir until the mixture has thickened, about 1-2 minutes.
Step 15 -Remove the skillet from the heat and add the heavy cream and stir to combine.
Step 16 -Season the sauce with the salt and the pepper.
Step 17 -Nestle the chicken halves in the skillet and ladle the sauce over the top of the chicken.
Step 18 -Garnish with the parsley and serve over the pasta.
