Easy Chicken Marsala

Chicken Marsala with Polenta
Chicken Marsala with Polenta. Armstrong Studios/Photolibrary/Getty Images
  • 35 mins
  • Prep: 10 mins,
  • Cook: 25 mins
  • Yield: Serves 4
Ratings

Most chicken Marsala recipes call for the chicken to be pounded out thin before cooking, but this chicken Marsala recipe uses the whole breast for a moister, and easier version. Chicken Marsala is a classic dish in Italian-American restaurants, and now you can make a delicious version at home.

If you decide to give this chicken Marsala a try, be sure to buy regular Marsala wine and not the sweet dessert version.

 

What You'll Need

  • 4 slices Italian bread
  • 4 boneless chicken breasts, with skin on
  • Salt and fresh ground black pepper to taste
  • 2 Tbs.
  • olive oil
  • 8 large white or cremini mushrooms, thinly sliced
  • 1 shallot, finely minced
  • 1 clove garlic, minced
  • 1 1/2 Tbs. all-purpose flour
  • 1 1/2 cup
  • Marsala wine
  • 2 1/2 cups chicken stock
  • 3 Tbs. cold butter, cut into small pieces
  • 2 Tbs.
  • fresh parsley, chopped

How to Make It

1. Toast the sliced Italian bread until golden and set aside. Season the chicken breasts with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat until hot. Place the chicken skin-side down in the pan and sear for 5 minutes. Turn the chicken over and cook for another 5 minutes, or until just cooked through. Remove the chicken to a plate and reserve while you make the chicken Marsala sauce.



2. Add the mushrooms and a pinch of salt to the hot pan, reduce the heat to medium and cook the mushrooms until they begin to soften and give up their juices. Continue cooking and stirring until the liquid evaporates and the mushrooms begin to brown. Add the shallots, garlic and flour. Cook, stirring constantly, for 3 minutes. Carefully add the Marsala (it may flame up which is fine), turn up the heat to high, and cook, stirring often, for 2 minutes. Add the chicken stock and cook, stirring occasionally, until the sauce begins to reduce and thicken, about 3 minutes.

3. Reduce the heat to very low, and add the chicken breasts back into the pan. Toss in the sauce to coat and reheat the chicken. Place a slice of toast on individual serving plates. Turn off the heat and place each chicken breast on top of a slice of toasted bread.

4. Add the parsley, and butter to the hot sauce in the skillet and whisk until the butter disappears. Adjust seasoning with salt and fresh ground black pepper to taste, spoon the sauce over the top and serve the chicken Marsala immediately.
 

Recipe Notes and Tips

• This Chicken Marsala is great served with steamed rice, pasta, noodles, or simply with a tossed green salad.