- Difficulty: Easy
- Servings: 4
- Nutritional Info Per Serving: Calories 492, Total Fat 27g, Saturated Fat 7g, Carbs 8g, Fiber 1g, Sugar 2g, Protein 49g, Cholesterol 160mg, Sodium 893mg
- Total Time: 40 minutes
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
Imagine sinking your fork into crispy, golden chicken enveloped in a velvety mushroom-Marsala sauce so irresistible, it rivals your favorite Italian spot. This simple Italian-American gem is perfect for weeknight wins or dazzling dinner guestslet Tyler's genius guide you to mastery!
How to Prepare Chicken Marsala Like an Expert
- Even Out the Chicken Cutlets: Skip store-bought cutletsTyler butterflies whole breasts horizontally into thin pieces, then pounds them evenly under parchment to 1/4-inch thick. This secret ensures juicy, uniform cooking every time.
- Coat the Chicken with Seasoned Flour: Whisk salt and black pepper into flour. Dredge cutlets lightly on both sidesthe crisp crust locks in moisture and thickens your sauce like magic.
- Layer Flavors with Pan Drippings: Treasure those golden pan bits! Saut prosciutto to release fat, then add mushrooms until they're caramelized and dry (about 5 minutes), seasoning boldly for depth.
- Deglaze with Marsala and Broth: Splash in sweet Marsala to burn off alcohol, then chicken stock. Scrape up those flavorful bits and simmer to concentrate the sauce's magic.
- Add Butter and Simmer with Chicken: Swirl in butter for silkiness, nestle chicken back in, and simmer 1 minute to infuse every bite with harmony.
- Finish with Fresh Parsley: A shower of chopped flat-leaf parsley brings vibrant freshness to your showstopper dish.
Understanding Marsala Wine
This fortified Sicilian treasure, made from sun-dried grapes, shines in dry (nutty-acidic), semi-sweet, or sweet styles. Aging defines it: fine (1 year), superior (2 years), superior reserve (4 years), vergine (5+ years), or vergine stravecchio (10+ years).
Choosing Marsala Wine for Chicken Marsala
Go dry for tangy nuts or sweet for caramel richnessTyler loves sweet for bold punch. Younger bottles rock cooking; save aged ones for sipping.
Marsala Wine Alternatives
No Marsala? Madeira or dry Sherry deliver that fortified flair.
Recommended Side Dishes for Chicken Marsala
Pair with Tyler's faves: creamy mashed potatoes, buttery egg noodles, rice pilaf, roasted asparagus, crisp Spring Green Salad, or herbed garlic bread for the ultimate feast.
Chicken Marsala Ingredients
- 4 skinless, boneless chicken breasts (around 1 1/2 pounds)
- All-purpose flour for dredging
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 4 ounces thinly sliced prosciutto
- 8 ounces crimini or porcini mushrooms, cleaned and halved
- 1/2 cup sweet Marsala wine
- 1/2 cup chicken stock
- 2 tablespoons unsalted butter
- 1/4 cup chopped flat-leaf parsley
Step-by-Step Cooking Instructions
- Butterfly chicken on a board, cover with plastic wrap, pound to 1/4-inch. Season flour in a dish with salt/pepper.
- Heat oil in skillet over medium-high. Dredge and fry cutlets 5 minutes per side till golden; batch if needed. Keep warm.
- Medium heat: Saut prosciutto 1 minute, add mushrooms till browned/dry (5 minutes), season.
- Deglaze with Marsala (simmer alcohol off), add stock, reduce 1 minute.
- Butter in, chicken back, simmer 1 minute. Season.
- Parsley finishserve hot and revel in applause!
