Ingredients
1 c. all-purpose flour
kosher salt
Freshly ground black pepper
4 boneless skinless chicken breasts
2 tbsp. butter, divided
1 tbsp. extra-virgin olive oil
8 oz. baby bella or cremini mushrooms, sliced
2 cloves garlic, minced
3/4 c. marsala wine
3/4 c. low-sodium chicken broth
1/2 c. heavy cream
2 tbsp. Freshly chopped parsley
Cooked angel hair, for serving
Preparation
Step 1In a shallow bowl, season flour with salt and pepper. Dredge chicken in flour.Step 2In a large skillet over medium heat, melt 1 tablespoon butter and oil. Add chicken and cook until golden on both sides, about 5 minutes per side. Remove chicken from pan and place on a clean plate.Step 3Make marsala sauce: Melt remaining 1 tablespoon butter in skillet and add mushrooms. Cook until mushrooms are golden and liquid has been released, 6 to 8 minutes (if the pan looks dry, add a splash of olive oil). Add garlic and cook until fragrant, then season with salt.Step 4Add marsala, chicken broth, heavy cream, and parsley and bring to a simmer.Step 5Return chicken to skillet and spoon sauce over breasts. Simmer until chicken is cooked through, about 10 minutes.Step 6Serve over angel hair, if desired.
What kind of wine is Marsala? Marsala is a Sicilian fortified wine, which is a wine with a distilled spirit like brandy or cognac added. If you can find it, opt for real marsala wine instead of the cooking wine you might find with the vinegar and oil in the grocery store. Should I use dry or sweet Marsala? For savory dishes, dry Marsala is best. Despite its name, dry Marsala still has a slight sweetness, which will be just enough to balance the dish. What can I substitute if I don’t have Marsala? If you need to make a last-minute swap, another fortified wine like vermouth, Madeira, dark sherry, or port. You could even fake your own Marsala by adding a tablespoon of cognac or brandy to dry white wine. Do I have to use heavy cream? Although heavy cream isn’t the most traditional ingredient, it’s what truly makes the sauce sing, and it helps keep the chicken moist. For a lightened version, you can substitute half and half or evaporated milk, but plain milk won’t get nearly as thick and creamy. What kind of chicken works best for Chicken Marsala? Boneless skinless chicken breast is the traditional choice for this dish because it’s quick-cooking and lean, which helps balance the heavy sauce. The classic preparation requires the chicken breast to be pounded or halved before flouring and pan-frying. We decided to skip that step and finish cooking the chicken through in the creamy sauce. The flour from the chicken helps thicken the sauce, and the heat from the sauce helps heat the chicken through. For an extra decadent dinner, try boneless chicken thighs! What else can I serve with Chicken Marsala? Pasta is the traditional sidekick for this saucy dish, but anything that will soak up the creamy sauce would make for a great pairing. Try fluffy mashed potatoes, herby couscous, or even toasted crusty bread. Craving other Italian American classics? Try this juicy Chicken Piccata or crowd-pleasing White Lasagna. Have you made this yet? Let us know how it went in the comments below!Editor’s Note: The introduction to this recipewas updated on June 9, 2022 to include more information about the dish.
