Chicken Marsala is one of my favourite “go-to” weeknight recipes. A family friend introduced it to us last year, and ever since, my husband and I have been hooked! Although I don’t have her recipe, I’ve practiced my own enough that I can do it without reviewing a recipe card.
Thinly sliced chicken cutlets sauteed in mushrooms, shallots, garlic, and marsala wine with a splash of cream pairs perfectly with angel hair pasta, brown rice, or on the side of a salad. Although it’s not traditional, I love dropping a handful of cherry tomatoes in to add some acidity to the sauce. We still have a few tomatoes left from our Garden, so I made sure to include them.
Marsala is a fortified wine from Italy that is often used in cooking to produce rich, caramelized sauces. The brand I use, Sperone Marsala, has a deep amber colour and an apricot-like flavour followed by a nutty aftertaste. They range from Sweet to Dry, so there are lots of options for different pallets.
Chicken Marsala only takes about 30 minutes to make, and we always have leftovers for the days following!
Here’s my recipe for a quick and easy Chicken Marsala:
Chicken Marsala Recipe:
2 – 3 Chicken Breasts (Halved Horizontally)
1 Cup of Marsala Wine
1 Cup of Chicken Broth
A handful of Cherry Tomatoes, Halved
5 Garlic Cloves (Minced)
1 Shallot (Diced)
1 Tablespoon of Butter
1 Tablespoon of Olive Oil
1 Tablespoon of Garlic Powder
1/2 Cup of Plain Flour (For Dredging)
1 Teaspoon of Sea Salt
1/2 Teaspoon of Fresh Cracked Peppercorn
1/4 Cup of Heavy Cream
Fresh Parsley To Garnish
Instructions for Chicken Marsala:
1: On a plate, mix flour, one tablespoon of sea salt, one tablespoon of garlic powder, and a generous amount of fresh cracked peppercorn. Dredge your chicken cutlets through the flour.
2: In a preheated cast iron pan, drizzle olive oil. Drop 2-3 pieces of chicken in your pan at a time, ensuring you are not overcrowding. Cook for about 2 minutes on each side.
3: When all of your chicken is cooked, set it aside on a clean plate. In the same pan, drop one tablespoon of butter. Slide your sliced mushrooms into the melted butter, and saute for 2 minutes. Add your diced shallot and minced garlic. Stir fry for around 3 minutes.
4: Pour your marsala and chicken broth into the pan. Slightly increase the heat. While the sauce is bubbling and simmering, dice fresh parsley for garnish. Allow the sauce to reduce by about half – and then stir in your cream.
5: Add your chicken cutlets back to your reduced sauce, and spoon mushrooms and cream sauce over them so they are submerged. If required, allow your sauce to reduce a little more.
6: Taste, and add additional sea salt or cracked peppercorn if required. Serve garnished with fresh parsley.