This delicious Chicken Marsala is a quick and easy dinner packed with rich flavors! Inspired by Martha Stewart, this dish features tender, golden chicken cutlets in a creamy, garlicky Marsala wine sauce with perfectly sautéed mushrooms.
Recipe Ingredients:
- ¾ cup instant flour, such as Wondra
- 2 teaspoons coarse salt
- ½ teaspoon freshly ground pepper
- 4 boneless, skinless chicken breast halves (about 5 ounces), butterflied and pounded ⅜-inch thick, scored
- 5 tablespoons extra-virgin olive oil, divided
- 10 ounces cremini mushrooms, sliced
- 1 cup dry Marsala wine
- 1 clove garlic, minced
- 3 tablespoons freshly squeezed lemon juice (from 1 lemon)
- 2 tablespoons unsalted butter
- 2 tablespoons finely chopped parsley leaves, plus more for serving
How To Make Chicken Marsala Recipe?
- Prepare the flour mixture: In a large, shallow dish, combine the flour, salt, and pepper. Set aside.
- Sear the chicken: Heat a large skillet over medium-high heat until very hot. Dredge the chicken in the seasoned flour, shaking off any excess. Add 3 tablespoons of olive oil to the skillet. Once shimmering, add the chicken and cook for 3 minutes per side, until lightly browned. Transfer to a plate and keep warm. Wipe the skillet clean if necessary.
- Cook the mushrooms: Heat the remaining 2 tablespoons of olive oil in the same skillet. Add the mushrooms and cook, stirring occasionally, for 5 to 7 minutes until they are deep golden brown and all their released liquid has evaporated.
- Make the sauce: Remove the skillet from the heat and add the Marsala wine. Return to the heat and scrape up any browned bits from the pan. Stir in the garlic, lemon juice, butter, and parsley. Let the sauce cook for 10 minutes, reducing slightly and thickening. Taste and adjust seasoning if needed.
- Finish and serve: Pour the sauce over the chicken and sprinkle with extra parsley. Serve immediately with pasta, mashed potatoes, or crusty bread to soak up the delicious sauce.
Recipe Tips:
- Use Thin Chicken Cutlets: If your chicken breasts are too thick, butterfly and pound them to 1cm (⅜-inch) thick. This helps them cook evenly and stay juicy.
- Don’t Skip the Marsala Wine: Use dry Marsala wine for the best flavor. Sweet Marsala will make the sauce too sugary.
- Sear the Chicken Properly: Cook the chicken over medium-high heat until golden brown. This creates a flavorful crust that adds depth to the sauce.
- Let the Sauce Reduce: Simmer the sauce for at least 10 minutes to thicken it. This makes it rich and coats the chicken beautifully.
- Serve Immediately: Chicken Marsala is best fresh and hot. If it sits too long, the sauce can separate, and the chicken may become dry.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Chicken Marsala cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Reheat: Heat a skillet over medium-low heat. Add the Chicken Marsala with a splash of water or broth to loosen the sauce. Cook for 5–7 minutes, stirring occasionally, until warmed through.
Nutrition Facts
- Calories: 331
- Total Fat: 9g
- Saturated Fat: 2g
- Cholesterol: 173mg
- Sodium: 551mg
- Potassium: 986mg
- Total Carbohydrate: 5g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 55g
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Martha Stewart Chicken Marsala
Description
This delicious Chicken Marsala is a quick and easy dinner packed with rich flavors! Inspired by Martha Stewart, this dish features tender, golden chicken cutlets in a creamy, garlicky Marsala wine sauce with perfectly sautéed mushrooms.
Ingredients
Instructions
- Prepare the flour mixture: In a large, shallow dish, combine the flour, salt, and pepper. Set aside.
- Sear the chicken: Heat a large skillet over medium-high heat until very hot. Dredge the chicken in the seasoned flour, shaking off any excess. Add 3 tablespoons of olive oil to the skillet. Once shimmering, add the chicken and cook for 3 minutes per side, until lightly browned. Transfer to a plate and keep warm. Wipe the skillet clean if necessary.
- Cook the mushrooms: Heat the remaining 2 tablespoons of olive oil in the same skillet. Add the mushrooms and cook, stirring occasionally, for 5 to 7 minutes until they are deep golden brown and all their released liquid has evaporated.
- Make the sauce: Remove the skillet from the heat and add the Marsala wine. Return to the heat and scrape up any browned bits from the pan. Stir in the garlic, lemon juice, butter, and parsley. Let the sauce cook for 10 minutes, reducing slightly and thickening. Taste and adjust seasoning if needed.
- Finish and serve: Pour the sauce over the chicken and sprinkle with extra parsley. Serve immediately with pasta, mashed potatoes, or crusty bread to soak up the delicious sauce.
Notes
- Use Thin Chicken Cutlets: If your chicken breasts are too thick, butterfly and pound them to 1cm (⅜-inch) thick. This helps them cook evenly and stay juicy.
- Don’t Skip the Marsala Wine: Use dry Marsala wine for the best flavor. Sweet Marsala will make the sauce too sugary.
- Sear the Chicken Properly: Cook the chicken over medium-high heat until golden brown. This creates a flavorful crust that adds depth to the sauce.
- Let the Sauce Reduce: Simmer the sauce for at least 10 minutes to thicken it. This makes it rich and coats the chicken beautifully.
- Serve Immediately: Chicken Marsala is best fresh and hot. If it sits too long, the sauce can separate, and the chicken may become dry.
Martha Stewart Chicken Marsala