If you’re looking for a delicious and easy-to-make Italian dish, Chicken Marsala is the perfect choice. This classic Italian dish is a combination of tender chicken, mushrooms, and a flavorful Marsala wine sauce. In this guide, we’ll show you how to make the perfect Chicken Marsala every time. We’ll cover the best ingredients to use, the right cooking techniques, and helpful tips to make sure your Chicken Marsala is always a hit. With this guide, you’ll be able to make a delicious Chicken Marsala that will have your family and friends begging for more.
Chicken Marsala is a classic Italian dish that is easy to make and incredibly delicious. With the right ingredients and techniques, you can make the perfect Chicken Marsala every time. Here is a guide to help you make this classic dish.
First, you will need to prepare the ingredients. Start by pounding the chicken breasts until they are about 1/4 inch thick. Then, season the chicken with salt and pepper. In a separate bowl, mix together the flour, salt, and pepper. Dip the chicken into the flour mixture and shake off any excess.
Next, heat a large skillet over medium-high heat and add some butter and olive oil. Once the butter has melted, add the chicken and cook for about 4 minutes on each side. Once the chicken is cooked through, remove it from the skillet and set aside. In the same skillet, add the mushrooms and cook for about 5 minutes. Then, add the Marsala wine and chicken broth and simmer for about 10 minutes. Finally, add the chicken back to the skillet and simmer for an additional 5 minutes. Serve the Chicken Marsala with your favorite sides and enjoy!
Chicken Marsala is a classic Italian dish that is surprisingly easy to make. Follow these simple steps to ensure your dish is cooked to perfection every time. Start by seasoning the chicken with salt and pepper, then dredge in flour. Next, sauté the chicken in butter and olive oil until golden brown. Finally, deglaze the pan with Marsala wine and serve with a side of pasta. Enjoy!
Ingredients
- 1 pound boneless, skinless chicken breasts, pounded thin
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup sliced mushrooms
- 1/2 cup dry Marsala wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 tablespoon chopped fresh parsley
Instructions
- In a shallow dish, combine the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture.
- Heat the olive oil and butter in a large skillet over medium heat. Add the chicken breasts and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Add the mushrooms to the skillet and cook for 2-3 minutes, or until softened. Add the Marsala wine and chicken broth and bring to a boil. Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened.
- Stir in the heavy cream and parsley. Return the chicken to the skillet and heat through. Serve immediately.
Notes
To make the chicken even thinner, you can pound it with a meat mallet. If you don't have dry Marsala wine, you can use sweet Marsala wine, but the flavor will be slightly different. You can also add other vegetables to this dish, such as onions or zucchini. Serve this dish with your favorite pasta or rice.
