Chicken marsala was originally a 19th-century French/Sicilian fusion food, a variation in the Italian tradition of scaloppina dishes of sauce served over thin cuts of meat. While scaloppina dishes remain an Italian staple, chicken marsala is rarely eaten in contemporary Italy or other western European nations. Today, this dish is most frequently served in Italian American restaurants. The name comes from the flavorful reduction sauce of marsala wine with onions, mushrooms, and herbs that is poured over the dish. Marsala is a fortified wine with a deep red color, made from indigenous Sicilian grapes and grape spirit, that's aged similar to a sherry. In preparing chicken marsala, dry white wine can be used as a substitute.
Recipe Servings: 4
Ingredients
- 3 Tbsp all-purpose flour
- 1¼ tsp salt, divided
- ½ tsp freshly ground black pepper, divided
- 1½ lbs boneless skinless chicken breasts, pounded ¼-inch thick
- 3 Tbsp unsalted butter, divided
- 1 package (8 oz) portobella or button mushrooms, sliced
- 3 Tbsp finely chopped shallot
- 2 garlic cloves, minced
- ⅔ cup chicken broth
- ⅔ cup dry marsala wine
- ⅔ cup heavy cream
- 2 tsp chopped fresh thyme
- 2 Tbsp chopped fresh Italian parsley (optional)
Directions
- Whisk together the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a bowl.
- Coat the chicken cutlets evenly with the mixture and set aside.
- Melt 2 tablespoons of butter in a large skillet set over medium-high heat.
- Place the coated chicken in the pan and cook, turning once, for about 5–6 minutes, until the chicken is golden and just barely cooked through.
- Transfer the chicken to a plate and set aside.
- Melt an additional tablespoon of butter in the skillet, add the mushrooms, and cook, stirring frequently, for 3–4 minutes, until the mushrooms begin to brown.
- Add the shallots, garlic, and ¼ teaspoon salt, and cook for an additional 1–2 minutes.
- Add the broth, wine, heavy cream, thyme, ¼ teaspoon salt, and ¼ teaspoon pepper, stirring with a wooden spoon.
- Bring to a boil, then reduce heat to medium and lightly boil for 10–15 minutes, until the sauce has reduced by half.
- Add the chicken to the pan, reduce heat to low, and simmer for 2–3 additional minutes.
- Serve hot, and garnish with parsley, if using.
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