As you know, I was looking for chicken marsala recipes a few weeks ago. It really is one of my favorite Italian dishes and, surprisingly, I’ve never tried making it from scratch. A few of you shared some delicious looking recipes – thank you!! I’m excited to try them!
For my first pass at chicken marsala, I used the Cook’s Illustrated recipe combined with a few of the recipes that you shared. The result was a delicious, solid recipe that I will definitely be making again…after trying out a few of the other recipes you shared, of course!
Without further ado…the recipe!
- 4 chicken breasts, cut into halves and pounded thin (some of thicker pieces I also cut horizontally to make them thinner from top to bottom, and then pounded them out)
- 1 cup all-purpose flour
- 1 tsp salt
- ½ tsp pepper
- Olive oil or vegetable oil (~1/4 – ½ cup)
- 8 ounces mushrooms, sliced thin
- 2 tablespoons chopped onion
- 1 garlic clove, minced or pushed through a garlic press
- 1½ cups sweet Marsala wine
- ¾ cup chicken broth
- 4 tablespoons butter, chilled and cut into pieces
- fresh or dried parsley
- salt and pepper to taste
- Place an oven-proof dish in a 200 degree oven.
- Mix flour, 1 tsp salt and ½ tsp pepper. Dip chicken pieces in flour to cover and shake of excess.
- Heat 2 tablespoons oil in a skillet over medium-high heat. Place a few chicken pieces in pan in one layer and cook until starting to brown, a few minutes. Flip and cook until lightly browned on side 2 and chicken is cooked through. Place in oven and repeat the process until all chicken is cooked, adding oil if needed between batches. You’ll want to reduce the heat of the pan to medium during or after the first batch.
- Add a bit more oil to the pan then saute mushrooms and onions until soft and mushrooms have released their water and the water has evaporated, stirring occasionally. Stir in garlic and, if you are using dried parsley, about 1 tsp parsley. Cook for about 1 minute.
- Remove pan from heat and add the marsala wine and broth, deglazing the pan, then return the pan to high heat. Bring to a boil and let simmer, stirring occasionally, until sauce is thickened, about 5-8 minutes. Stir in accumulated chicken juices and whisk in butter. Season with salt and pepper to taste and, if using fresh parsley, add 2 tablespoons parsley. Add chicken to pan and simmer on low heat for a few minutes.