Simple and Delicious Chicken Marsala Recipe

• Sauté the vegetables. In the same pan, cook the minced garlic and diced onions until they are translucent.
• Add mushrooms and wine. Include the mushrooms and allow them to soften. Next, pour in the Marsala wine and stir for a few minutes.

Pro Tip: Allow the wine to simmer for a few minutes so the alcohol can evaporate, enriching the flavor.

• Combine all ingredients. Add the chicken broth and the previously cooked chicken back into the skillet, then pour in the heavy cream. Cook for an additional 5 minutes before serving.

Recipe Tips

• Flatten the chicken- If your chicken pieces are too thick, use a meat mallet to flatten them into thinner portions to ensure they cook quickly and evenly.
• Avoid overcrowding the pan- Be cautious not to add an excessive amount of mushrooms, as this will cause them to steam rather than achieve a nice browning.
• Do not skip the dredging- Coating the chicken in flour helps retain the meat’s juiciness, adds body to the sauce, and results in a wonderfully browned exterior.
• Thicken the sauce- For a thicker sauce, consider adding extra heavy cream or some cornstarch. If you opt for cornstarch, dissolve 1 teaspoon of it in 1 teaspoon of the simmered liquid for every cup of sauce you have.

FAQs

Marsala wine is the primary source of flavor in this dish, so it’s crucial to choose imported marsala wine. If it’s produced in the United States, it may not have the authentic taste you’re looking for since true marsala comes from grapes grown outside the US.

If you don’t have marsala wine on hand, you can use sherry (not cooking sherry), Madeira, or vermouth as alternatives.

Choosing between dry and sweet marsala wine for the sauce depends on personal taste. Dry marsala provides a deeper flavor, while sweet marsala contributes a touch of sweetness but is less complex.

Serving Suggestions

This Chicken Marsala recipe is both juicy and packed with flavor. It pairs wonderfully with grains, salads, potatoes, and pasta.It pairs wonderfully with grains, salads, potatoes, and pasta.

• Grains: This chicken dish is delicious when served with white rice, Hibachi Fried Rice, Wild Brown Rice, Quinoa Fried Rice, or Pork Fried Rice.
• Salads: Try it alongside a Kani Salad, Spinach Salad, Broccoli Cranberry Salad, or Roasted Eggplant Salad.
• Potatoes: Complement the dish with Parmesan Roasted Potatoes, Crispy Air Fryer French Fries, Scalloped Potatoes, or Air Fryer Baked Potatoes.
• Pasta: Enjoy your chicken marsala over plain pasta or next to Asparagus Pasta, Pasta Pomodoro, Spaghetti Carbonara, or Easy Penne Alla Vodka.

Prepare This Recipe Ahead of Time

Make ahead: You can coat and fry the chicken beforehand, keeping it in the fridge within an airtight container until you are ready to prepare the sauce and mix everything together.

Storing: Keep this Chicken Marsala in an airtight container in the refrigerator for as long as 4 days. It can be reheated in the oven, on the stovetop, or in the microwave.

Freeze: After cooling, store this chicken dish in a freezer-safe container for up to 3 months. To reheat, thaw in the refrigerator overnight.

More Tasty Chicken Recipes!

• Chicken Kaarage
• Baked Ranch Chicken
• Chicken Spaghetti
• Crispy Baked Chicken Thighs

Complete Recipe Instructions

Easy Chicken Marsala Recipe

Ingredients

• ▢ 1/3 cup all-purpose flour
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon black pepper
• ▢ 1/2 teaspoon dried oregano
• ▢ 1 garlic clove minced
• ▢ 4 tbsp unsalted butter
• ▢ 4 tbsp olive oil
• ▢ 8 chicken tenders
• ▢ 3/4 cup chopped onion
• ▢ 8 oz sliced baby Bella mushrooms
• ▢ 1/4 cup heavy cream optional
• ▢ 1 cup dry marsala wine
• ▢ 1 cup chicken stock

Instructions

• In a shallow dish, mix together the flour, salt, black pepper, and dried oregano, and set this mixture aside.
• Coat each side of the chicken tenders with the flour mixture.
• Heat the butter and olive oil in a skillet over high heat and add the floured chicken.
• Cook the chicken tenders for 3-4 minutes per side. After cooking, remove them from the skillet and set aside.
• Using the same skillet, sauté the minced garlic and diced onions until they are translucent.
• Stir in the mushrooms and cook until they are tender. Next, add the Marsala wine and allow it to simmer for a few minutes while stirring occasionally.
• Next, introduce the chicken broth along with the previously cooked chicken into the skillet, and add the heavy cream. Allow it to cook for an additional 5 minutes, then enjoy with mashed potatoes or pasta.

Notes

• Flatten the chicken- If your chicken pieces are thick, use a meat mallet to pound them down to thinner slices for faster, even cooking.
• Avoid overcrowding the pan- Be careful not to add too many mushrooms at once, as they may steam instead of browning nicely.
• Be diligent with dredging- Coating the chicken in flour before cooking helps retain juiciness, gives the sauce a desirable texture, and adds a rich brown color to the chicken.
• Thicken the sauce- For a richer sauce, incorporate more heavy cream or a bit of cornstarch. If using cornstarch, dissolve 1 teaspoon in 1 teaspoon of the simmered liquid for every cup of sauce.

Nutrition

This recipe was first published on August 31st, 2018. We have made some adjustments since its initial release