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Amazing 30 Minute Chicken Marsala
Chicken Marsala is often found on US Italian restaurant menus but not as common in Italy. Marsala wine is from the island of Sicily and is very often found as an Apertif, or consumed prior to dinner as an appetite stimulant throughout Italy. Only dry Marsala is sipped as a cocktail; sweet Marsala wine is used for the deliciously famous Italian Tiramisu dessert. So be careful when you are choosing the Marsala for this dish. We enjoy Chicken Marsala a lot as it is scrumptious, under 30 minutes to make and economical. Often I buy boneless, skinless chicken thighs and cut into bite sized pieces instead of the pricier thin chicken breasts. Everyone licks their plates and asks for this Chicken Marsala recipe – Mangia!
Amazing Chicken Marsala - Easy, fast and flavorful
This Italian chicken Marsala is so easy and delicious my 13 year old can cook this easily and yet be impressive enough for company! This is a great make-ahead meal as the flavors marry and taste even better the next day. I often make this in advance and then reheat while I make mashed potatoes. Never any leftover!
Servings: 4
Ingredients
- 2 tbsp extra virgin olive oil more as needed
- 6 6 oz boneless thinly sliced chicken breasts skinless
- ½ cup all purpose flour
- 1 cup mushrooms can be presliced
- ¾ cup Good Marsala wine Dry Marsala only
- ¾ cup organic chicken broth
- 1 tbsp freshly squeezed lemon juice key ingredient!
- 2 tbsp fresh parsley chopped key ingredient
- ¼ teaspoon salt and cracked black pepper each
- ¼ teaspoon oregano
Instructions
- If using thicker chicken breasts, pound chicken into thin slices. Using boneless chicken thighs, just cut into bit-size pieces.
- If using whole mushrooms, slice them.
- Add salt and pepper to flour and stir to combine in flat dish; may need more cracked black pepper as needed.
- Heat 1 tablespoon extra virgin olive oil in large saute pan until hot. While pan is heating, dredge chicken pieces in a light amount of flour and then add to pan. Do NOT overcrowd as this will make them soggy. Add more oil when sauteing next batch of chicken.
- Once cooked thru, remove and keep warm.
- Add mushrooms and allow to cook off their moisture, 1-2 minutes. Then add broth, Marsala wine, oregano and lemon juice to the pan. Simmer about 5 minutes until liquid is reduced. The longer you reduce, the thicker your sauce. Traditionally, Marsala sauce should not be too thick. Lower heat to simmer.
- Add chicken back into pan to impart Marsala flavors for 3-4 minutes.
- Plate chicken and sprinkle with fresh parsley.
Notes
Marsala is a very well known fortified wine from the town of Marsala on the island of Sicily. Use a good Marsala wine. My favorite is Paolo Lazzaroni Marsala fine LP, Dry. There are only a few ingredients, so they must be top quality! Excellent with pasta, mashed potatoes, or risotto.
Serve with a Pinot Noir wine like Davis Bynum's Jane's Vineyard or CA Russian River Merry Edwards Pinot Noir. A really fun start to this meal would be an appetizer or salad course paired with a Pinot Rose and then serve the Chicken Marsala with the Pinot Noir. You can take all the credit.
Original recipe from Cooking Light but revised slightly.
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