Chicken Marsala Recipe
If you are looking for a delicious and comforting meal, look no further than this chicken marsala. This Italian-inspired dish features a simple yet flavorful combination of flavorful ingredients. Moreover, it’s an easy way to make a delicious dinner for your family in only 30 minutes!
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Servings: 2 people
Calories: 410kcal
Equipment
- plastic wrap
- flat meat mallet
- shallow platter
- large skillet
- large platter
Ingredients
- 3/4 pound boneless skinless chicken breasts , providing tender and lean meat that serves as the centerpiece of this delicious dish.
- 2 oz of prosciutto thinly sliced, adding a salty and savory element that complements the chicken and brings depth to the overall flavor profile.
- Freshly ground black pepper to taste, adding a hint of spiciness and depth to the dish.
- 1/4 cup chicken stock reduced-sodium serving as a flavorful base that enhances the overall taste profile and brings moisture to the dish.
- Kosher salt to taste, allowing you to season the chicken breasts to perfection and enhance their natural flavors.
- 1/8 tablespoons of flat-leaf parsley chopped, adding a fresh and herbaceous touch that brightens up the dish and adds a pop of color.
- 4 oz of crimini or porcini mushrooms stemmed and halved, offering earthy and meaty flavors that pair well with the chicken and contribute to a satisfying and hearty dish.
- 1/4 cup of sweet Marsala wine providing a rich and sweet note that adds complexity and depth to the sauce.
- 1/8 tablespoons of extra-virgin olive oil bringing a smooth and fruity essence that enhances the flavors of the chicken and adds a touch of richness to the dish.
- all-purpose flour/Bread flour for dredging, creating a light and crispy coating on the chicken breasts that adds a pleasing texture to each bite.
- 1 tablespoon of unsalted butter creating a velvety and luscious sauce that coats the chicken and mushrooms, adding richness and depth of flavor.
Instructions
- Place the chicken breasts side by side on a cutting board, then cover with plastic wrap and gently tap them with a flat meat mallet until they are 1/4-inch thick. Sprinkle some flour onto a shallow plate and add a pinch of salt and pepper; blend together with a fork for even seasoning.
- Take a large skillet, and heat the oil until it is hot. Dip each chicken cutlet in the seasoned flour until fully coated then tap off any excess. Gently sauté the cutlets for 5 minutes per side, flipping once, until a golden hue is achieved. If your pan is not big enough to fit all of the cutlets, cook them in batches.
- Move the chicken to a big plate, arranging it into one layer to keep it hot. Sizzle up the prosciutto in its own grease for one minute, then turn down the heat on the stove to medium.
- Brown the mushrooms in a pan, stirring frequently for 5 minutes until they have softened and released their liquid. Add salt and pepper to enhance the flavor. Add the Marsala into the skillet and cook it for a few moments to evaporate the alcohol.
- Pour in the chicken stock and let it simmer for a minute, allowing for the sauce to be slightly reduced. Return the chicken to the pan, incorporating the butter as you do so. Heat over low heat for 1 minute to ensure it's completely warmed through.
- Top with freshly minced parsley and add a sprinkle of salt and pepper to finish off the dish before it's served.
Notes
- When making the chicken marsala, it’s important to cook the chicken breasts and mushrooms separately. This will ensure that they don’t overcook and become dry.
- Make sure to season the chicken with kosher salt and freshly ground black pepper before cooking. This will help to enhance the flavor of the dish.
- Once the chicken is cooked, it’s important to let it rest before slicing it. This will help to keep all the juices inside and make for a juicier end product.