Description
This Chicken Marsala recipe features juicy pan-fried chicken breasts smothered in a rich Marsala wine sauce with mushrooms, garlic, and a splash of cream. It’s an easy-to-make, flavorful Italian-American classic perfect for a comforting dinner. The dish is enhanced with fresh parsley and pairs wonderfully with mashed potatoes and green vegetables.
Ingredients
Scale
Chicken
- 2 large chicken breasts
- 1 large egg
- 3 tbsp plain (all-purpose) flour
- 1/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dried paprika
- 1/4 tsp garlic salt
Sauce
- 3 tbsp olive oil
- 1 tbsp unsalted butter
- 1 brown onion, peeled and sliced
- 3 cloves garlic, peeled and minced
- 250 g (8 oz) mushrooms, sliced (mixture of chestnut and button mushrooms preferred)
- 180 ml (3/4 cup) dry Marsala wine
- 300 ml (1 1/4 cups) chicken stock
- 3 tbsp double/heavy cream
- 2 tbsp fresh chopped parsley
Instructions
- Prepare Chicken Fillets: Slice the chicken breasts horizontally in half to create four thin fillets, making them easier to cook evenly and absorb flavors.
- Set up Breading Station: Whisk the egg lightly in a shallow bowl. In another shallow bowl, combine the flour, salt, pepper, paprika, and garlic salt thoroughly to create the seasoning mix.
- Coat the Chicken: Dip each chicken fillet first into the egg wash, then dredge it in the seasoned flour mixture ensuring an even coating on all sides.
- Heat the Pan and Fry Chicken: Warm the olive oil in a large frying pan or skillet over medium-high heat. Place the coated chicken fillets in the pan, frying them until golden brown on both sides, about 3-4 minutes per side. Remove and set aside on a plate.
- Cook Onions: Add butter to the same pan, reduce heat to medium, and sautée the sliced onion for 3-4 minutes until softened and translucent.
- Add Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms. Continue cooking and stirring occasionally for about 5 minutes until the mushrooms are lightly browned and tender.
- Deglaze with Marsala Wine: Pour the dry Marsala wine into the pan to deglaze, bringing it to a boil and then allowing it to simmer for 5 minutes, which concentrates the flavors and reduces the alcohol.
- Simmer Chicken in Sauce: Return the fried chicken breasts to the pan and add the chicken stock. Bring the mixture to a boil again, then reduce heat to a simmer for 5 minutes to let the chicken absorb the flavors and cook through.
- Finish Sauce with Cream: Stir in the double/heavy cream, mixing well to enrich the sauce, then turn off the heat immediately to preserve the cream’s texture.
- Serve: Plate the chicken topped with the mushroom Marsala sauce and sprinkle freshly chopped parsley over the top. This dish pairs perfectly with mashed potatoes and steamed green vegetables.
Notes
- For a non-alcoholic version, substitute the Marsala wine with a mixture of grape juice and a splash of balsamic vinegar or additional chicken stock.
- To ensure juicy chicken, do not overcook the fillets and allow the sauce to simmer gently to meld the flavors.
- This recipe works well with chestnut, button, or cremini mushrooms—feel free to mix according to preference.
- Pair this dish with mashed potatoes, polenta, or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 428 kcal
- Sugar: 6 g
- Sodium: 954 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 136 mg
