Classic Chicken Marsala: An Italian Staple Made Easy

Craving Italian Chicken Marsala? My easy recipe brings the bistro to you! Rich Marsala sauce & tender chicken – a foolproof weeknight winner. Get the secret!

Alright, love, fancy a bit of italy tonight? let’s dive into a chicken marsala recipe that’s proper lush. honestly, this dish feels like a warm hug on a plate, especially when you're craving something comforting, like when the weather is being typically british.

Chicken Marsala: A Taste of Italy, Made Easy

Chicken marsala is basically an italian-american dream. think tender chicken swimming in a rich, mushroomy sauce. this dish hails from sunny italy, where simple ingredients sing together.

We're talking easy peasy, ready in about 35 minutes. this chicken marsala recipe makes 4 portions – perfect for a family dinner or a couple of cheeky leftovers.

Why You'll Absolutely Love This Chicken Marsala

This isn't just some random chicken dish, mind you. it's packed with protein and low-ish in carbs, if you're counting those things.

It’s perfect for a sunday roast alternative or even a fancy dinner party where you wanna look like you know your stuff.

What makes it special? the marsala wine , obvs! it gives it that proper restaurant flavour without needing to book a table.

The Bits You'll Need

• 4 chicken breasts, bashed until thin
• ½ cup flour, seasoned with salt and pepper
• 3 tbsp olive oil, 2 tbsp butter
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• ¾ cup Marsala wine (the key ingredient!)
• ½ cup chicken broth
• Parsley, chopped

Honestly, the beauty of Italian Chicken Marsala is its simplicity. You don't need a ton of fancy ingredients to make it sing.

Making Magic Happen: A Step-by-Step Guide

First, bash your chicken and coat it in seasoned flour. get your pan hot with oil and butter and sear the chicken until golden brown, about 3- 4 minutes per side.

Take it out and set aside. now, chuck in the mushrooms and garlic until softened. next, and this is important, deglaze the pan with marsala wine .

This is where you scrape up all those tasty bits from the bottom. add chicken broth and let it simmer until the sauce thickens.

Put the chicken back in the pan and simmer for a few minutes. finally, stir in parsley and serve. boom!

And look, if you're feeling extra, you could totally turn this into Chicken Mushroom Marsala Pasta . Just toss some cooked pasta in the sauce before serving.

Tips and Tricks from My Kitchen

• Don’t overcrowd the pan when cooking the chicken. Do it in batches, or it will steam instead of sear.
• Use a dry Marsala wine . Sweet Marsala is too sickly for this recipe.
• Taste and adjust the seasoning. A little extra salt or pepper can make all the difference.

Honestly, this chicken marsala recipe is a game-changer. Get stuck in, and enjoy!

Ingredients & Equipment: Let's Get This Show on the Road!

Alright, mate, let's talk about what you'll need to nail this chicken marsala recipe . Honestly, it's easier than putting the kettle on for a cuppa! I love this recipe, because it just brings back memories of family meals! You just can't get enough of it!

Main Players: The Ingredient Line-Up

Right, first things first, the stars of the show! i like to call salt and lavender chicken marsala a fancy dish with simple roots!.

You want your italian chicken marsala to taste authentic! here's what you'll need:

• Chicken: Four boneless, skinless chicken breasts (about 6 oz or 170g each), pounded thin. Listen, don’t be shy! Get those chicken breasts thin. About ¼ inch (that's around 6mm for you metric folks) is perfect. Makes them cook faster and more evenly. You can even try Turkey Marsala Recipes !.
• Flour Power: ½ cup (or 60g ) all-purpose flour for dredging. This helps get a nice golden crust.
• Seasoning: ½ teaspoon ( 3g ) salt, ¼ teaspoon ( 1g ) black pepper. Obvious, but crucial!
• Oil & Butter: 3 tablespoons (that's 45ml ) olive oil, 2 tablespoons ( 30g ) unsalted butter. Don't skimp on the butter. It adds richness.
• Mushroom Magic: 8 oz ( 225g ) cremini mushrooms, sliced. Honestly, any mushrooms work. I've even used chestnut mushrooms when I was feeling fancy. The secret is to try chicken mushroom marsala pasta if there are leftovers.
• Garlic Goodness: Two cloves of garlic, minced. Because garlic makes everything better, doesn't it?
• Marsala Wine: ¾ cup ( 175ml ) dry Marsala wine. Key ingredient! Don't use the sweet stuff. And no, sherry isn’t quite the same, but it’ll do in a pinch. A chicken marsala sauce recipe can't be perfect without the perfect wine.
• Chicken Broth: ½ cup ( 120ml ) chicken broth. Adds depth to the sauce. Veggie broth works too if you're in a jam.
• Parsley Pop: Two tablespoons chopped fresh parsley. For a bit of freshness at the end.

Seasoning Notes: Pimping Up the Flavour

Right, so for seasoning, simplicity is key, but a few tweaks can elevate your Chicken Marsala with Spinach .

• Spice It Up: Salt, pepper, and garlic are your base. Don't underestimate them!
• Flavour Boosters: A tiny pinch of dried thyme or oregano can add a lovely herby note. I sometimes sneak in a bit of Chicken Marsala With Prosciutto
• Substitution Station: No parsley? Chives or even a bit of spring onion will do.

Essential Kit: The Tools of the Trade

Right, here's what you’ll need in terms of kit:

• Skillet Saviour: A large skillet. Cast iron is ideal, but any good non-stick one will do.
• Dredging Dishes: Shallow dishes for flouring the chicken.
• Pounding Pal: A meat mallet (or a rolling pin if you're a bit posh) for flattening the chicken. Listen, it’s therapeutic!
• Tongs Tastic: Tongs for flipping the chicken. Far easier than using a fork!

Honestly, that's it. Nothing too fancy. Now, go on, get cooking! And remember, even if it's not perfect, it'll still taste amazing!.

Right, let's dive into this classic chicken marsala recipe then, shall we? it's one of those dishes that always feels a bit fancy, like something you'd order at a proper italian restaurant.

But honestly? it's dead easy to make at home. i'm talking easier than beans on toast! honestly, even if you are a novice cook, you can make a pretty good betty crocker chicken marsala with this recipe.

Chicken Marsala: Prep Like a Pro

Mise en Place Magic

First things first, let's get organised. it's all about that mise en place , darling. chop your 225g of mushrooms, mince those 2 cloves of garlic, and pound those chicken breasts until they’re about 1/4-inch thin.

Get everything measured out. this makes cooking so much smoother, trust me.

Time-Saving Tips

Here’s a sneaky trick: buy pre-sliced mushrooms! okay, okay, some italians might not like that. if you really are in a hurry, it saves a good five minutes, and we all need those, don't we? also, pounding the chicken can be a bit of a workout.

Sandwich each chicken breast between two pieces of cling film, and use a rolling pin.

Safety First!

Raw chicken can be a right pain, bacteria wise. make sure you wash your hands and any surfaces that have touched the chicken.

Also, be careful when you are adding the marsala wine . it can spit a bit!

The Secret to Perfect Chicken Marsala: Step by Step

1. Flour Power : Mix 60g of flour, 3g of salt, and 1g pepper in a dish. Coat each chicken breast thoroughly. Shake off the excess. No one wants a claggy chicken! This step is particularly important in a Salt And Lavender Chicken Marsala .
2. Sizzle Time: Heat 45ml of olive oil and 30g of butter in a large skillet over medium-high heat. Fry the chicken for about 3- 4 minutes per side, until golden brown and cooked through. A thermometer inserted into the thickest part should read 165° F/ 74° C . Remove and set aside. Top Tip : Do not overcrowd the pan.
3. Mushroom Magic: Chuck 225g of sliced mushrooms into the skillet. Cook for about 5- 7 minutes , until they’re nicely browned and softened. I love using cremini mushrooms, but anything goes!
4. Garlic Goodness: Add the minced garlic and cook for about 1 minute , until fragrant. Don't burn it! Burnt garlic is the pits.
5. Deglaze and Dream: Pour in 175ml of dry Marsala wine, scraping up all those lovely browned bits from the bottom of the pan. This is where the magic happens!
6. Sauce Time: Add 120ml of chicken broth and simmer until the sauce has reduced by about half, about 5- 7 minutes . It should be lovely and thick.
7. Chicken Reunion: Return the chicken to the skillet. Simmer in the sauce for another 2- 3 minutes , until heated through. This is where you would add the spinach for a Chicken Marsala With Spinach
8. Parsley Perfection: Stir in 2 tablespoons of fresh parsley and season with salt and pepper to taste. Ta-dah!

Chicken Marsala Pro Tips From Your Mate

• Don't scrimp on the Marsala : Use proper dry Marsala wine. It makes all the difference. You can also use it for Turkey Marsala Recipes .
• Sauce Too Thin? Mix a teaspoon of cornflour with a tablespoon of cold water and add it to the sauce. Stir until thickened. No one likes a watery sauce.
• Make-Ahead Marvel : You can make the sauce ahead of time. Keep it in the fridge and reheat when you're ready to serve.

Honestly, that’s it! serve your italian chicken marsala over pasta or mashed potatoes. you could even try chicken mushroom marsala pasta or chicken marsala over pasta for a fun twist.

You might also enjoy chicken marsala with prosciutto . and if you're feeling really adventurous, try experimenting with different herbs and spices, or add a splash of cream at the end for extra richness.

Now, go on, get cooking! you've got this.

Alright, love! let's dive into some extra bits about nailing this chicken marsala recipe. it's easier than you think. honestly, even if you're a bit of a disaster in the kitchen (like i sometimes am!), you can totally nail this.

Recipe Notes: Extra Touches and Tweaks

Serving Suggestions: Making it Look Like a Michelin Star Dish (Almost!)

So, plating, yeah? don't stress. a simple pile of chicken marsala over pasta is fab. you can also try dolloping some creamy mashed potatoes beside it.

A sprig of parsley? instant restaurant vibes. for drinks, a crisp white wine is perfect. or even just a simple sparkling water with lemon does the trick.

It is italian chicken marsala after all. you know? keep it classy!

Storage Tips: Keeping the Magic Alive

Right, so leftovers. if you've got any of this heavenly chicken marsala sauce recipe left (unlikely!), pop it in an airtight container in the fridge.

It'll be grand for up to 3 days. for freezing, it's not the best , but it works. the sauce might split a bit.

Just reheat gently in a pan, and bob's your uncle! reheating is straightforward - low and slow in a pan.

Variations: Spicing Things Up a Bit

Fancy a change? stir in some chicken marsala with spinach at the end for extra goodness. or, if you are feeling brave, you could try a salt and lavender chicken marsala .

For a betty crocker chicken marsala style cheat, use a pre-made sauce. don't tell anyone i said that. for a lighter take, use turkey marsala recipes instead.

Nutrition Basics: Goodness in a Pan

Okay, so this isn't exactly health food. but hey, it's delicious! chicken is good protein, and mushrooms have all sorts of goodness.

It's about balance, right? portion control is your friend here, and watch the amount of butter and oil you use.

Maybe pair it with something like asparagus. i'd say it's a healthy treat.

Right then, i hope this has helped you feel a bit more confident about your chicken marsala recipe ! don't be afraid to have a go.

It's all about experimenting and having some fun. and trust me, the result is worth it. you'll be chuffed, as always.

Happy cooking, love. now go on, get your aprons on and get cooking!.

Frequently Asked Questions

What exactly is Chicken Marsala, anyway? Sounds a bit fancy!

Chicken Marsala is a delicious Italian-American dish featuring pan-fried chicken cutlets in a rich sauce made with Marsala wine, mushrooms, and usually some aromatics like garlic. Think of it as a comforting, flavourful hug in a bowl. It’s proper restaurant-quality fare, but dead easy to make at home!

Can I use chicken thighs instead of breasts in this chicken marsala recipe?

Absolutely! Chicken thighs will work beautifully and provide a richer, more succulent flavour. Just remember that they might require slightly longer cooking time to reach an internal temperature of 165°F (74°C). Keep an eye on them and use a meat thermometer to be sure. It's your kitchen, your rules!

Help! I don't have Marsala wine. What can I use instead in this chicken marsala recipe?

No worries, we've all been there! Dry sherry or Madeira wine are good substitutes for Marsala wine, although they’ll alter the flavour a bit. You could also try a dry white wine mixed with a teaspoon of brandy or even some chicken broth with a splash of grape juice for a non-alcoholic alternative. Just remember Marsala gives the dish its signature sweetness and nutty flavour, so adjust to taste.

My chicken marsala sauce is too thin! How do I thicken it up?

A thin sauce is a common problem, but easily fixed! Continue simmering the sauce over medium heat, allowing it to reduce further. You can also mix a teaspoon of cornstarch with a tablespoon of cold water to create a slurry, then whisk it into the sauce. Alternatively, a knob of butter whisked in at the end will add richness and help thicken the sauce. Don't go overboard, a little goes a long way.

How long does leftover Chicken Marsala last, and what's the best way to reheat it?

Leftover Chicken Marsala will keep in the fridge for 3-4 days when stored in an airtight container. To reheat, gently warm it in a skillet over low heat with a splash of chicken broth or water to prevent it from drying out. You can also microwave it, but be careful not to overcook the chicken. Avoid reheating it too many times though. Best to enjoy it sooner rather than later, eh?

Is this chicken marsala recipe healthy? What about the calories and fat?

Chicken Marsala can be part of a balanced diet, but it does contain calories and fat, primarily from the butter and Marsala wine (which has some sugar). You can lighten it up by using less butter or olive oil, using skinless chicken breasts, and choosing a lower-sodium chicken broth. Also portion control is always important. Always consult with a nutritionist or healthcare professional for personalized dietary advice.

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