Description
This classic Chicken Marsala recipe offers a rich and flavorful Italian dish featuring tender chicken breasts coated in a seasoned flour mixture, pan-seared to golden perfection, and smothered in a savory Marsala wine and mushroom sauce. Perfect for an elegant weeknight dinner or special occasion, this recipe serves four and pairs beautifully with mashed potatoes, rice, or vegetables.
Ingredients
Scale
For the Chicken
- ¼ cup all-purpose flour (for coating)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried oregano
- 4 medium skinless, boneless chicken breast halves (pounded ¼ inch thick)
- 4 tablespoons butter
- 4 tablespoons olive oil
For the Marsala Sauce
- 1 cup sliced mushrooms (button or cremini)
- ½ cup Marsala wine (dry or semi-sweet)
- ¼ cup cooking sherry
Instructions
- Prepare the Chicken: In a shallow bowl, combine the flour, salt, pepper, and dried oregano. Dredge the chicken breasts in the flour mixture, ensuring they are well-coated on both sides. Shake off any excess flour to get an even coating without clumps.
- Cook the Chicken: In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat until the butter melts and the oil is hot. Add the coated chicken breasts to the skillet carefully to avoid splattering.
- Brown the Chicken: Cook the chicken for 4-5 minutes on each side until they develop a golden brown crust and are cooked through, reaching an internal temperature of 165°F. Once done, remove the chicken and set it aside on a plate to rest.
- Make the Marsala Sauce: In the same skillet, add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil. Sauté the sliced mushrooms for 4-5 minutes until they soften and brown nicely, absorbing the flavorful fats.
- Deglaze the Pan: Pour in the Marsala wine and cooking sherry, scraping the bottom of the skillet with a wooden spoon to lift any browned bits. Bring the liquid to a simmer and cook for 3-4 minutes, allowing the sauce to reduce and intensify in flavor.
- Finish the Dish: Return the chicken breasts to the skillet, spoon some of the mushroom sauce over the top, and cook for an additional 2-3 minutes. This ensures the chicken absorbs the delicious sauce and is heated through.
- Serve: Plate the chicken breasts and generously spoon the mushroom Marsala sauce over them. Serve immediately alongside mashed potatoes, rice, or your choice of vegetables for a complete meal.
Notes
- For best results, pound the chicken breasts to an even thickness of ¼ inch to ensure uniform cooking.
- You can substitute cremini mushrooms for button mushrooms depending on your preference.
- Dry Marsala wine creates a less sweet sauce, while semi-sweet Marsala adds a touch of sweetness; choose according to your taste.
- If Marsala wine is not available, a mix of dry white wine with a splash of brandy can be a suitable alternative.
- Ensure the skillet is hot before adding chicken to get a good sear and prevent sticking.
- Use a meat thermometer to confirm chicken is cooked safely to 165°F.
- Serve with sides like garlic mashed potatoes or steamed green beans for a well-rounded meal.
