Authentic Italian Chicken Marsala with Mushrooms Recipe: A Classic and Delicious Dish
Chicken with Marsala wine and mushrooms is a very tasty and easily prepared second course. Starting with Marsala, a liqueur wine well known in the kitchen for its versatility and, used in this recipe, gives the chicken an unmistakable aroma as well as an incredible softness. The mushrooms are the frame of this dish with their full-bodied flavor and characteristic aroma and are going to complete this second dish and make it extremely succulent. Chicken breast can be dry or stringy when cooked, but preparing it this way can dispel the myth of the “dry chicken breast!”A great characteristic of this recipe is that it is prepared in about 30 minutes, so besides being delicious it is also on the table and ready to eat in well under an hour!
Chicken Marsala with Mushrooms
- 4 skinless boneless, chicken breasts
- 8 ounces crimini or porcini mushrooms (stemmed and halved)
- 1/4 cup extra-virgin olive oil
- 1/2 cup chicken stock
- 1/2 cup sweet Marsala wine
- 2 tablespoon unsalted butter
- 1/4 cup chopped fresh parsley
- All-purpose flour (for dredging)
- Kosher salt and freshly ground black pepper
- Slice the chicken breast in half, length-wise, and place each half separately between wax paper. Pound the chicken with the the flat side of a meat mallet, or whatever instrument is available.
- Grab a medium saucepan and heat the oil over a medium high heat. Spread the flour onto a plate and start coating the chicken breasts, making sure to shake off any excess flour but also cover the whole breast.
- When the oil is hot, saute the chicken until browned on both sides (try to only turn once). About 5 minutes each side. Transfer the browned chicken to a plate and set aside.
- Drain the oil out of the pan and start sauteing the mushrooms. Don’t worry, they will release a lot of juices during the cooking process so oil isn’t really needed. Remove any excess liquid from the pan if necessary.
- Once the mushrooms have softened, add the marsala wine, and scrape the sides and bottom of the pan of all browning residues. Let cook for a little bit to burn off the alcohol in the wine. Add the chicken stock and simmer for a minute, then stir in the butter and add the chicken.
- Let the chicken simmer gently for about 1-2 minutes, or until it has been coated in a slightly sticky sauce.
- When it’s ready to serve, put the chicken on a plate and spoon some of the remaining mushroom sauce mixture over top. Add salt and pepper to taste and fresh parsley for garnish. Enjoy!