Savory Chicken Marsala Recipe
Picture above shows Chicken Marsala, a savory dish made with thin cut chicken breast sautéed in a mushroom marsala wine sauce and served over a bed of fresh steamed spinach.
Chicken Marsala, one of my all time favorite meals. The wine sauce is easy to make and delivers a lot of flavor to the mushrooms and chicken. This Italian dish is traditionally served with pasta or potatoes, but can also be enjoyed with orzo, rice, or roasted vegetables. I hope you enjoy, Buon Appetito!
Reader’s Note: If you cannot find thin cut chicken feel free to butterfly cut a whole chicken breast (click here for instructions on butterflying chicken breast).
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Chicken Marsala Recipe
Ingredients (Serving -4)
- 1 & 1/2 lbs of thin cut Chicken Breast
- 1 container of fresh Mushrooms
- 1 cup of Marsala Wine
- 1/4 cup of fresh Italian Flat Leaf Parsley
- 1/4 cup of Flour
- 1 teaspoon of Marjoram
- 1/4 cup of Butter
- 2 tablespoons of Olive Oil
- Salt and Pepper
Preparation
- Season the chicken with salt and pepper.
- Using a large plate, combine the flour and marjoram, then coat the chicken with the mixture on both sides.
- Heat a large skillet pan with 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
- Brown the chicken on both sides then transfer to a clean plate. Set aside.
- In the same saucepan, sauté the mushrooms until they have reduced half in size.
- Next, add the chicken, parsley, and wine to the pan. Bring to a boil and then reduce the heat to low. Cover with a lid and cook on low for 5-7 minutes.
- To thicken the sauce, transfer the chicken to a separate plate and add 2 tablespoons of butter. Stir and increase the heat to medium. The sauce should thicken within a few minutes. Add the chicken back to the sauce to reheat. Garnish with fresh italian parsley and serve with your favorite side dish.
Our suggestions for side dishes include: pasta, orzo, rice, spinach, roasted vegetables, or seasoned potatoes.
Cooking Preparation
Ingredients: (Thin Cut Chicken Breast, Marsala Wine, Mushrooms, Italian Flat Leaf Parsley, Butter, Olive Oil, Flour, Marjoram, and Salt & Pepper).
Steps 1 & 2: Season the chicken with salt and pepper. Using a large plate, combine the flour and marjoram, then coat the chicken with the mixture on both sides.
Step 3: Heat a large skillet pan with 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
Step 4: Brown the chicken on both sides then transfer to a clean plate. Set aside.
Step 5: In the same saucepan, sauté the mushrooms until they have reduced half in size.
Step 6: Next, add the chicken, parsley, and wine to the pan. Bring to a boil and then reduce the heat to low. Cover with a lid and cook on low for 5-7 minutes.
Step 7: To thicken the sauce, transfer the chicken to a separate plate and add 2 tablespoons of butter. Stir and increase the heat to medium. The sauce should thicken within a few minutes. Add the chicken back to the sauce to reheat.
Garnish with fresh italian parsley and serve with your favorite side dish.
Beautiful and delicious recipe!
Thank you !!!
Love Chicken Marsala. Great looking recipe! Glad to see that you bread the chicken. Some restaurants don’t do that and it’s just not as flavorful.
You have used my favorite ingredients in this recipe! Definitely will have to give this one a go! BTW…thank you for your kind words this morning on the memorial post…so appreciated.