This Chicken Marsala recipe is easier than you think and may just become a regular feature in your repertoire.
You know those recipes that sound to fancy to prepare at home so the only time you enjoy them is at a restaurant where you usually pay up to five times for what it actually costs? Well, Chicken Marsala doesn’t have to be one of those. It may sound fancy, what with Marsala in the title and everything, but it really isn’t. As a matter of fact, it’s quite easy. And once you make it a few times, you’ll be cruising on your own without having to refer to the recipe at all. This recipe could easily become a weekly special on your menu. Really.
I think the most difficult part with this recipe, if it can be called difficult in the scheme of difficulties in life as with many recipes that may at first be intimidating, is the preparing of the ingredients—the mise en place of it all, if you will. Getting everything in it’s place, measured out, and ready to go is about as hard as it gets with this Chicken Marsala recipe. And that really isn’t all that difficult either. So grab a bottle of Marsala (it doesn’t have to be the most expensive bottle), some chicken and mushrooms, and get cooking this delectable, drool-inducing dish.
A few Chicken Marsala recipe notes:
- To extend the sauce in this recipe (if serving over pasta, or if an extra mouth shows up to feed) increase the Marsala and chicken stock proportionally, whisk in a few sprinkles of flour or cornstarch if needed to thicken. Make sure to cook long enough if additional flour is added to avoid it tasting dough-y.
- This recipe can also be extended by adding more mushrooms, or, if a vegetarian version is needed, forgo the chicken altogether increasing the mushroom amount.
- Pearl onions, shallots, or leeks may be substituted for sweet onions if needed.
- Serve over pasta or mashed potatoes, if you like.
- 1½ lb. chicken cutlets or tenders, pounded until ¼" thick
- Kosher salt and freshly ground black pepper, to taste
- ⅓ cup plus 1 tablespoon flour, divided
- 6 tablespoons olive oil, divided
- 5 tablespoons salted butter, divided
- 8 ounces mushrooms, sliced
- ¼ cup tablespoons finely diced sweet onion
- 2 cloves garlic, minced
- ½ cup dry Marsala wine
- ½ cup chicken stock
- (optional) chopped parsley for garnish
- Season chicken with salt and pepper and dredge in ⅓ cup flour.
- Heat 2 tablespoons oil and 1 tablespoon butter in a skillet over medium-high heat. Add chicken, and cook about 5 minutes, turning once, until golden brown. Work in batches if needed (depending on pan size). Transfer to a plate; set aside.
- Add 3 tablespoons oil and 1 tablespoon butter, then add mushrooms; cook over medium-high heat until golden brown, about 6-8 minutes. Transfer to plate with chicken, and set aside.
- Add remaining 1 tablespoon of oil and 1 tablespoon of butter to skillet and heat, add minced onion and garlic; cook, stir until soft, about 1 minute.
- Stir in remaining 1 tablespoon flour; cook for 1 minute.
- Add Marsala and chicken stock; continue to cook, stirring and scraping bottom of pan until slightly thick, about 2-3 minutes. Add remaining butter and stir to combine.
- Return chicken and mushrooms to skillet; cook for about 2 minutes until heated.
- Salt and pepper to taste; if desired, garnish with fresh chopped parsley.
Serve over pasta or mashed potatoes, if you like.