Chicken Marsala is an Italian-American dish made from chicken fillets or cutlets, mushrooms, garlic or onions, and Marsala wine.
It is an easy yet extremely delicious way to prepare the chicken with incredibly creamy mushroom sauce.
My family and I absolutely adore this dish. Well, what’s not to like. Am I right or am I right?
It is one of those dishes that you can literally eat it with a slice of bread and mop all the goodness or over potatoes, pasta or perhaps rice.
Since we are mostly following low carb diet, as well as gluten-free I served it with low carb wraps and used GF flour to make these.
However, in the recipe, you will find a classic recipe. Yes, you can modify it to support your lifestyle just like I did to support mine.
So, since I fully started cooking, 21 years ago, I made this recipe probably every other week.
I got to tell you that I am a mushroom lover which is the best part of this dish. Needless to say, I could eat them daily.
When I was still eating potatoes regularly, and not only from time to time on my cheat days, I would serve Chicken Marsala over mashed potatoes. Oh, boy! It is so good!
I must admit that if I choose one meal as my last one that would be exactly it; mashed potatoes, creamy mushroom sauce and chicken.
Tap here for more tasty Chicken Recipes
With that being said, I really love many dishes so I cannot be certain that I can pick that one and not anything else.
I could probably fit three dining room tables with my favourite dishes to be my last meal. Haha!
A joke on the side, I really hope you make this one. I know it is a well-known recipe, and many of you probably already made it before.
However, let me gently remind you to make it again.
On the other side, if you have never made this one before, grab your skillet and start making. You won’t be sorry!
It is seriously the most comforting dish ever, and freaking easy as well as delicious.
Also, you could use pork or beef for this recipe, although the cooking time will be different.
Hey, if you get inspired and make this tasty Easy Chicken Marsala, please tag me on Instagram.
@sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!
RECIPES YOU MIGHT LIKE:
CHICKEN AND EGG SALAD LETTUCE WRAPS
EVERYTHING BAGEL BAKED CHICKEN
Easy Chicken Marsala
Ingredients
Chicken:
- 4 boneless skinless chicken breasts halves, sliced horizontally in half to make 8 cutlets.
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil, divided
- 1 tablespoon unsalted butter divided
Marsala Sauce:
- 2 tablespoons unsalted
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 pound fresh mushrooms, sliced
- 1⁄4 cup dry marsala wine
- 1 cup chicken stock
- 1/2 cup heavy cream
- Generous pinch of salt and ground black pepper, or to taste
- 1 tablespoon flour or any other thickening agent + water
- 1 tablespoon dried parsley or freshly chopped
Instructions
Chicken:
- Cut each chicken half in half horizontally. Season it with some salt and pepper on both sides and garlic powder.
- Heat oil and butter in a large frying pan or a skillet over medium-high heat. Cook the chicken cutlets until golden-brown on both sides, about 2 to 3 minutes per side. If your skillet/pan is smaller then cook the chicken in batches so the pan is not overcrowded.
- Transfer to a platter and cover with a lid or aluminium foil until ready to use.
Mushroom sauce:
- In the same large frying pan or a skillet with grease leftover from the chicken, add more butter.
- When the butter has melted add onion and garlic and stir well, then add sliced mushrooms and cook for a couple of minutes until browned.
- Scrap any of the leftover chicken bits off the bottom of the pan while mixing it.
- Pour in the dry marsala wine and the broth. Simmer until reduced by half and starting to thicken, about 10 minutes on low temperature.
- Pour in the cream stir to combine.
- Take 2 tablespoons of flour or any other thicker such as cornstarch and mix with 4 tablespoons of water. Mix until smooth. Add thickener to the sauce and mix well until it starts to get thicker, a few minutes. The sauce will continue getting thick even off heat, just keep that in mind. If you see that it gets too thick stop adding more and you can always add more liquid to make it thinner.
- Return the chicken into the sauce. Add all those chicken drippings as well. Cook until the sauce coat all the chicken, reheated and gets thicker and shiny. Garnish with chopped parsley and serve.
Notes
- Other thickeners:
cornstarch, arrowroot, tapioca flour or starch, potato starch.
- Low Carb Roux and thickener for keto sauces:
Rule of thumb for using xanthan gum is 1/8 teaspoon per 1 cup of flour. 1/4 cup water, 2 tablespoons oil and 1/2 Tablespoon xanthan gum. Mix and add to the sauces. - I did not use any flour to fry chicken to show you that you could make this without it, especially if you are on the low carb diet.
- You could use 1/4-1/2 cup all-purpose flour (alternative almond flour or GF flour) and dredge the chicken in the flour mixture and shake off excess before cooking.
Chicken Fajita Skewers | Sandra's Easy Cooking
Friday 25th of October 2024
[…] EASY CHICKEN MARSALA […]
Chicken Schnitzels - Sandra's Easy Cooking Chicken Recipes
Saturday 29th of February 2020
[…] EASY CHICKEN MARSALA […]