Chicken Marsala. Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. Though it's a classic restaurant dish, it's really easy to make at home. Chicken Marsala is a family favorite.
Chicken marsala (Italian: Scallopine di pollo al Marsala) is an Italian dish of chicken escalopes in a Marsala wine sauce. It is a variation of traditional Italian scaloppina dishes, of which there are many varieties throughout Italy. Creamy Chicken Marsala in a delicious mushroom sauce rivals any restaurant! You can cook Chicken Marsala using 8 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Chicken Marsala
- Prepare 2 large of boneless chicken breasts.
- It’s 1 of flour for dredging.
- Prepare 1 of salt and pepper.
- You need 4 tbsp of olive oil.
- You need 8 oz of mushrooms.
- It’s 1 can of chicken broth (14 oz).
- Prepare 14 oz of marsala wine.
- It’s 2 tbsp of butter.
Cook a chef tasting chicken recipe right at home like a pro! Cooking creamy chicken Marsala at home relies on two classic cooking techniques: pounding the chicken into thin pieces Beating the chicken into tender submission is essential to chicken Marsala. From easy Chicken Marsala recipes to masterful Chicken Marsala preparation techniques, find Chicken Marsala ideas by our editors and community in this recipe collection. Chicken marsala is a classic dish that's creamy, quick, and irresistible.
Chicken Marsala instructions
- Pound chicken flat and slice in manageable pieces. Dredge chicken in flour that has been seasoned with salt and pepper..
- Clean, remove stem and quarter mushrooms. I use cremini mushrooms and like the larger pieces. Use whatever mushroom you prefer..
- Heat olive oil in large skillet over med-high heat. Add chicken pieces in single layer and brown on both sides. If you use small thin pieces like I do, the chicken will be done. If you're using larger, thicker pieces you may need to turn the heat back a bit so the chicken will cook all the way through..
- Remove chicken and set aside. Turn heat down to medium and add mushrooms. Cook until they start to release their juices. The mushrooms will pick up the flour remaining in the pan from the chicken. Keep stirring the mushrooms so the flour won't burn.
- Add marsala to pan with mushrooms to deglaze pan. Bring to a boil and add chicken broth. Bring to boil then reduce to medium..
- Add chicken back to pan and let simmer until it has reduced to your desired consistency. Finish by adding 2 tablespoons of butter..
- I serve over bowtie pasta or with roasted potatoes and asparagus..
The creamy sauce made of mushrooms, marsala wine, and heavy cream is straight up drinkable and we love serving it over a big. A delicious, but surprisingly easy recipe that results in a restaurant quality dish. Combine flour, salt and pepper and. We went to The Cheesecake Factory a while back. Brad ordered their chicken marsala. and I have been craving it ever since.