I stole this recipe for Easy Anytime Dinner Chicken Marsala from Allrecipes.com (the mobile app) who stole it from Savorysweetlife.com. A flavorful chicken dish served with a mushroom sauce. Floured chicken is browned in a skillet and fresh mushrooms are cooked in Marsala wine and other ingredients make up the sauce. Your homemade chicken Marsala will be able to stand up against any restaurant version of this yummy dish!
Did you know? Marsala is Italy’s most famous fortified wine. Marsalas have a rich, smoky flavor, much of which comes from oxidation during aging.¹ (see more trivia in the Trivia tab)
Place ½ cup flour, 1 tsp salt, 1 tsp black pepper and 1 tbsp Creole seasoning (my own secret twist) on a plate. Mix together.
Split 2 chicken breasts in half to make 2 pieces each. Dredge each piece of the chicken in the flour mixture. Heat ½ cup olive oil over medium-high heat and when the oil is hot, fry each piece 3-4 minutes on each side.
until they are golden brown.
Remove chicken and place them on a sprayed baking dish.
Put the dish of chicken in a warm oven to keep warm (or finish cooking if needed) while making the Marsala mushroom sauce. Toss 8 oz mushrooms, sliced and cleaned with any remaining flour from dredging the chicken.
Reduce heat to medium and add 2 tbsp butter and mushrooms.
Sauté mushrooms for 4-5 minutes making sure to season with salt and pepper lightly. Add ½ cup sweet Marsala wine, ¼ cup sherry (or white wine), 2 tbsp heavy cream and ¼ cup chicken broth.
Simmer, allowing the liquid to reduce slightly – approximately 4 minutes.
Remove pan of warmed chicken from oven and pour mushrooms and sauce over chicken.
Plate the chicken, pouring more sauce and mushrooms on top.
Easy Anytime Dinner Chicken Marsala
A flavorful chicken dish served with a mushroom sauce. Floured chicken is browned in a skillet and fresh mushrooms are cooked in Marsala wine and other ingredients make up the sauce. Your homemade chicken Marsala will be able to stand up against any restaurant version of this yummy dish!
Ingredients
- 2 skinless boneless chicken breasts
- Salt
- Pepper
- ½ cup AP flour
- ½ cup olive oil
- 8 oz mushrooms sliced and cleaned
- 2 tbsp butter
- ½ cup sweet Marsala wine
- ¼ cup chicken stock
- ¼ cup sherry or dry white wine
- Optional: 2 tbsp heavy cream
Instructions
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Split the chicken breast to make 2 pieces each. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season with salt and pepper on each side. Place flour on a plate and dredge each piece of the chicken in it.
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Heat oil over medium-high heat and when the oil is hot, fry each piece 3-4 minutes on each side until they are golden brown. Remove chicken and place them on serving platter covering with foil. Carefully soak up any remaining oil with paper towels and discard.
-
Reduce heat to medium and add butter and mushrooms. Sauté mushrooms for 4-5 minutes making sure to season with salt and pepper lightly. Add the Marsala wine, sherry, cream and chicken broth, allowing the liquid to reduce slightly – approximately 4 minutes. Pour mushrooms and sauce over chicken and serve.
Recipe Notes
If you don’t flatten the chicken, you will need to finish cooking the chicken in the oven once the chicken is browned in the skillet. Place the pan with the browned chicken in the oven while making the mushrooms and sauce to keep the chicken warm or to finish cooking. You can season the flour with more than salt and pepper; I use a little Cajun seasoning. Toss the remaining flour you used to coat the chicken with the mushrooms. The flour will stick to the mushrooms, then once the liquid is added, the flour will fall off the mushrooms and help season and thicken the sauce. All of the liquids can be substituted for beef stock if you do not want to use alcohol. The beef stock adds a deeper flavor than chicken stock would.