how to make

Chicken Marsala

GOOD LIFE EATS

Chicken Marsala is one of my favorite special occasion chicken recipes. Thin chicken cutlets are dredged in seasoned flour, cooked until golden, and served topped with a delicious creamy mushroom marsala sauce.

Let’s get started!

This recipe for Marsala Chicken is sure to be a hit!

MUSHROOM MIXTURE

1

Add 2 tablespoons of butter to a heavy skillet. Melt over medium heat. Add the shallots and saute until golden.

ADD

2

Then, add the mushrooms and cook, stirring occasionally, for about 7 minutes. The mushrooms should be slightly browned and their juices evaporated.

STIR

3.

Stir in the garlic, sage, and thyme, and cook 2 more minutes, stirring as needed so the ingredients don't burn.

SET ASIDE

4.

Remove from heat and set aside.

PREHEAT

1.

Put oven rack in middle position and preheat oven to 200°F.

COMBINE

2.

Combine flour, salt, pepper, and garlic powder in a wide, shallow bowl. Stir until well sifted. Set aside.

POUND

3.

Using a meat mallet or rolling pin, gently pound the chicken breasts between two pieces of plastic wrap until they are 1/4 inch thick.

DREDGE

4.

Pat the chicken dry with paper towels. Then, dredge the chicken breasts on both sides in the flour mixture. Shake excess flour off.

DREDGE

5.

As each chicken breast is coated in flour, set aside on a baking tray.

HEAT

6.

Heat the butter and olive oil together over medium high heat in a heavy skillet. You may use the same one that was used for the mushrooms.

ADD

7.

Once the butter mixture is melted and the pan hot, add half of the chicken and cook until golden, about 2 - 4 minutes. Flip the chicken and repeat on the other side.

TRANSFER

8.

As the chicken is cooked, transfer it to a large oven safe platter in the preheated oven.

REPEAT

9.

Repeat cooking process with the remaining chicken. Then, add those cooked pieces to the platter, arranging all of the chicken so that it is in a single layer.

MARSALA SAUCE

1.

Add the marsala wine to the same skillet, cooking for 30 seconds over medium high heat while scraping up any brown bits left in the pan.

ADD

2.

Then, add the chicken broth, the cream, lemon juice, and the reserved mushroom mixture with any accumulated juices.

STIR

3.

Stir until well mixed and cook over medium heat until the sauce begins to simmer, then reduce heat to low and cook for 10 minutes.

TRANSFER

4.

Remove the chicken from the oven and transfer it to the skillet with the sauce.

SERVE

1.

Serve chicken plated with sauce and mushrooms along side roasted garlic mashed potatoes (our favorite) or a top fresh pasta, such as tagliatelle.

GARNISH

2.

Garnish with fresh parsley.

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Chicken Marsala

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