There’s something magical about Chicken Marsala that transports you to a cozy Italian bistro. The tender chicken bathed in a rich, velvety sauce is simply irresistible. I’m thrilled to share ten variations that bring that restaurant experience right to your kitchen. From creamy classics to gluten-free options, each recipe has its own delightful twist. Are you ready to explore these flavorful recipes?
Traditional Chicken Marsala With Creamy Sauce
Traditional Chicken Marsala With Creamy Sauce is a delightful Italian classic that brings together tender chicken and a rich, flavorful sauce. This dish is perfect for a special dinner or a comforting weeknight meal, offering a wonderful blend of savory and slightly sweet flavors.
The Marsala wine adds a unique depth to the sauce, while the cream gives it a luscious texture, making it a truly indulgent experience. Paired with simple sides like pasta, mashed potatoes, or sautéed vegetables, this dish will surely impress your family and guests.
This recipe serves 4-6 people, making it ideal for a family gathering or a dinner party. The preparation involves lightly breading and sautéing the chicken, creating a velvety sauce with Marsala wine and cream, and ultimately combining it all for a harmonious dish.
With a few simple steps and some quality ingredients, you’ll be able to recreate this Italian favorite right in your own kitchen. Gather your ingredients and get ready to enjoy a delicious meal that transports you straight to the heart of Italy.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup Marsala wine
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons chopped fresh parsley
Instructions:
- Prepare the Chicken: Start by placing the chicken breasts on a cutting board. Cover them with plastic wrap and gently pound them to an even thickness using a meat mallet. Season both sides with salt and pepper. Dredge the chicken breasts in flour, shaking off any excess.
- Cook the Chicken: Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Mushrooms: In the same skillet, add the remaining olive oil and butter. Add the sliced mushrooms and cook for about 5 minutes until they’re browned and tender. Stir in the minced garlic and cook for an additional minute.
- Make the Sauce: Pour the Marsala wine into the skillet, using a wooden spoon to scrape up any browned bits from the bottom. Let it simmer for about 2 minutes, allowing the alcohol to evaporate. Add the chicken broth and bring to a simmer again.
- Add Cream and Combine: Stir in the heavy cream, mixing well to create a creamy sauce. Return the chicken breasts to the skillet, spoon the sauce over them, and let them simmer for 8-10 minutes until the sauce has thickened slightly.
- Finish and Serve: Sprinkle the dish with chopped fresh parsley before serving. Serve the chicken Marsala hot with your choice of sides, guaranteeing each plate gets plenty of the creamy sauce.
Extra Tips:
When pounding the chicken, aim for an even thickness to promote uniform cooking. If you don’t have Marsala wine, a dry sherry can be used as a substitute, though the flavor will differ slightly.
For added depth, consider adding a splash of balsamic vinegar to the sauce. To make the dish more robust, you can incorporate additional herbs like thyme or rosemary.
Finally, allow the sauce to simmer gently to prevent it from curdling, and adjust seasoning to taste before serving.
Quick and Easy Weeknight Chicken Marsala
Chicken Marsala is a classic Italian-American dish that’s perfect for a quick and easy weeknight dinner. With its rich and savory sauce made from Marsala wine and mushrooms, this dish brings a touch of elegance to your table without requiring hours in the kitchen.
The tender chicken breasts are lightly coated and pan-fried, then simmered in a flavorful sauce that will have your family asking for seconds. This recipe is designed for busy individuals who want to enjoy a home-cooked meal with minimal effort.
It serves 4-6 people, making it ideal for family dinners or small gatherings. In just about 30 minutes, you can create a delicious and satisfying dish that pairs beautifully with pasta, mashed potatoes, or a simple side salad.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- Salt and pepper to taste
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 3/4 cup Marsala wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh parsley
Instructions:
- Prepare the Chicken: Butterfly the chicken breasts by slicing them in half horizontally, creating thin cutlets. Season each piece with salt and pepper on both sides.
- Coat the Chicken: Place the flour in a shallow dish. Dredge each chicken cutlet in the flour, shaking off any excess.
- Cook the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken cutlets and cook for about 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Mushrooms: In the same skillet, add the remaining olive oil and butter. Once the butter has melted, add the sliced mushrooms. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.
- Make the Sauce: Pour the Marsala wine into the skillet with the mushrooms. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2 minutes, then add the chicken broth and heavy cream. Stir to combine.
- Finish the Dish: Return the chicken cutlets to the skillet, nestling them into the sauce. Let them simmer in the sauce for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Garnish and Serve: Sprinkle the chopped parsley over the chicken and sauce. Serve immediately with your choice of side.
Extra Tips:
To guarantee your Chicken Marsala is full of flavor, make sure to use a good quality Marsala wine, as it’s the star ingredient in this dish.
For those who prefer a thicker sauce, let it reduce a little longer before adding the chicken back into the skillet. Additionally, you can add a touch of lemon juice for a hint of acidity, which complements the richness of the sauce beautifully.
Enjoy your meal!
Gluten-Free Chicken Marsala Recipe
Chicken Marsala is a classic Italian-American dish that features tender chicken breasts simmered in a rich, savory sauce made with Marsala wine, mushrooms, and a hint of garlic. For those who are gluten intolerant, this recipe has been adapted to guarantee it remains both delicious and safe to consume. By using gluten-free flour for dredging the chicken and verifying all other ingredients are gluten-free, you can enjoy this comforting dish without any worries.
This Gluten-Free Chicken Marsala recipe serves 4-6 people, making it perfect for a family dinner or small gathering. The dish offers a wonderful balance of flavors, with the sweetness of the Marsala wine complementing the earthiness of the mushrooms and the savory taste of the chicken. Paired with a side of gluten-free pasta or mashed potatoes, this dish is sure to impress your guests and leave them asking for seconds.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup gluten-free all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup Marsala wine
- 1 cup gluten-free chicken broth
- 1/4 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions:
- Prepare the Chicken: Begin by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet to pound them to an even thickness of about 1/2 inch. This guarantees even cooking. Season the chicken with salt and black pepper.
- Dredge the Chicken: Combine the gluten-free flour with a pinch of salt and pepper in a shallow dish. Dredge each chicken breast in the flour mixture, ensuring they’re evenly coated. Shake off any excess flour.
- Cook the Chicken: Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Prepare the Sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Add the sliced mushrooms and sauté for about 5 minutes until they’re browned and softened. Add the minced garlic and sauté for an additional 1 minute until fragrant.
- Deglaze the Pan: Pour the Marsala wine into the skillet, using a wooden spoon to scrape up any brown bits from the bottom. Allow the wine to simmer for about 2 minutes, reducing slightly.
- Make the Sauce Creamy: Add the chicken broth and bring the mixture to a gentle simmer. Stir in the heavy cream, and let the sauce simmer for about 5 minutes until it thickens slightly.
- Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet, spooning the sauce over them. Allow them to simmer in the sauce for about 5 minutes to absorb the flavors.
- Garnish and Serve: Sprinkle the chopped parsley over the chicken for a fresh garnish. Serve the Chicken Marsala hot, with your choice of gluten-free pasta or mashed potatoes.
Extra Tips:
For the best results, use quality Marsala wine, as it contributes greatly to the flavor profile of the dish. Verify all packaged ingredients, such as the chicken broth and flour, are labeled gluten-free.
If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with a tablespoon of water and add it to the simmering sauce. Adjust the seasoning to your taste before serving, and enjoy your gluten-free Italian feast!
Chicken Marsala With a Garlic Twist
Chicken Marsala is a renowned Italian-American dish that has become a favorite in many households due to its rich, savory flavors and relatively simple preparation. This recipe adds a unique twist by incorporating garlic, enhancing the dish’s aroma and depth of flavor. The garlic not only complements the sweetness of the Marsala wine but also adds a delightful zing that makes this version stand out. Perfect for a family gathering or a special dinner, this dish is sure to impress with its restaurant-quality taste and presentation.
The addition of garlic not only elevates the traditional Chicken Marsala but also adds a comforting warmth that pairs beautifully with the tender chicken and earthy mushrooms. The Marsala wine sauce, enriched with garlic, creates a luscious coating for the chicken, making each bite incredibly flavorful. This recipe serves 4-6 people, making it ideal for entertaining or enjoying as leftovers. Serve it with a side of pasta, mashed potatoes, or a fresh salad to complete the meal.
Ingredients for 4-6 servings:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 4 tablespoons butter
- 2 tablespoons olive oil
- 8 ounces cremini or button mushrooms, sliced
- 4 cloves garlic, minced
- 1/2 cup Marsala wine
- 1/2 cup chicken stock
- 1/4 cup heavy cream (optional)
- 2 tablespoons chopped fresh parsley, for garnish
Cooking Instructions:
- Prepare the Chicken: Begin by seasoning the chicken breasts with salt and freshly ground black pepper on both sides. Dredge each piece lightly in flour, shaking off any excess.
- Cook the Chicken: In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts to the skillet and cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
- Sauté the Mushrooms: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the sliced mushrooms and sauté for about 5 minutes until they’re browned and tender.
- Add the Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
- Make the Sauce: Pour the Marsala wine into the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer and reduce by half, about 3-4 minutes. Stir in the chicken stock and let it cook for another 2-3 minutes.
- Finish the Sauce: If using, add the heavy cream to the skillet and stir until the sauce is well combined and slightly thickened. Return the chicken to the skillet, spooning the sauce over the top.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the chicken and sauce. Serve immediately, guaranteeing each serving is generously covered in the garlic-infused Marsala sauce.
Extra Tips:
For a richer flavor, consider using a combination of both sweet and dry Marsala wine. If you prefer a thicker sauce, you can add a slurry of cornstarch and water to the skillet after adding the chicken stock. To ascertain the chicken remains juicy, avoid overcooking it during the initial browning stage.
Finally, for a more robust garlic flavor, you can increase the amount of garlic or even add roasted garlic for a sweeter, milder taste.
Low-Carb Chicken Marsala Delight
Chicken Marsala is a classic Italian-American dish known for its rich flavors and velvety sauce. This low-carb version maintains all the deliciousness while being mindful of carbohydrate intake, making it a perfect option for those following a low-carb diet. The dish features tender chicken breasts cooked in a savory mushroom and Marsala wine sauce, providing an indulgent yet healthy meal.
Serve this delightful dish with a side of steamed vegetables or a fresh green salad for a complete and balanced dinner.
The recipe for Low-Carb Chicken Marsala Delight is designed to serve 4-6 people, guaranteeing there’s plenty to share with family or friends. The combination of boneless chicken, earthy mushrooms, and aromatic Marsala wine creates an irresistible flavor profile that will make this dish a favorite at the dinner table.
With simple ingredients and straightforward cooking steps, this recipe is both easy to prepare and impressive in taste.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup almond flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 cup sliced mushrooms (such as cremini or button)
- 3/4 cup Marsala wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons butter
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Prepare the Chicken: Begin by pounding the chicken breasts to an even thickness, about 1/2 inch thick. This guarantees they cook evenly. Season each side with salt, pepper, and garlic powder.
- Dredge the Chicken: Place the almond flour in a shallow dish. Coat each chicken breast with the almond flour, shaking off any excess.
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Mushrooms: In the same skillet, add the sliced mushrooms. Cook for about 3-4 minutes, stirring occasionally, until they’re browned and tender.
- Make the Sauce: Pour the Marsala wine into the skillet with the mushrooms. Let it simmer for about 2 minutes to allow the alcohol to cook off. Add the chicken broth and bring to a gentle simmer.
- Thicken the Sauce: Stir in the heavy cream and butter, allowing the sauce to thicken slightly. Adjust the seasoning with additional salt and pepper if necessary.
- Combine and Serve: Return the chicken breasts to the skillet, spooning the sauce over them. Let them simmer for another 2-3 minutes to absorb the flavors. Garnish with freshly chopped parsley before serving.
Extra Tips:
When cooking Low-Carb Chicken Marsala Delight, make sure to use a good quality Marsala wine, as it greatly impacts the overall flavor of the dish.
If you prefer a thicker sauce, you can let it simmer a bit longer or add a small amount of xanthan gum as a low-carb thickening agent. Additionally, confirm the chicken is cooked to an internal temperature of 165°F for safety.
For added texture, consider topping the dish with toasted sliced almonds or crumbled bacon before serving. Enjoy this dish with your favorite low-carb sides for a satisfying meal!
Mushroom-Loaded Chicken Marsala
Mushroom-Loaded Chicken Marsala is a delightful twist on the classic Italian dish, renowned for its rich and savory flavors. The combination of tender chicken breasts, mushrooms, and Marsala wine creates a harmonious blend that’s both comforting and elegant. This version emphasizes the earthy, umami flavors of mushrooms, making it a perfect dish for both weeknight dinners and special occasions.
The succulent chicken, enveloped in a silky sauce, promises to captivate your taste buds with every bite. This recipe is designed to serve 4-6 people, ideal for family gatherings or entertaining guests. The preparation is straightforward, ensuring you can enjoy this gourmet meal without spending hours in the kitchen.
By following this recipe, you’ll master the art of creating a restaurant-quality dish right in your own home. The secret lies in using fresh ingredients and allowing the flavors to meld beautifully together, resulting in a dish that’s both visually appealing and exceptionally delicious.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 1/4 cup olive oil
- 1 pound mushrooms, sliced (cremini or button mushrooms work well)
- 3 cloves garlic, minced
- 3/4 cup Marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/4 cup fresh parsley, chopped
Instructions:
- Prepare the Chicken: Begin by seasoning the chicken breasts with salt and pepper on both sides. Dredge each breast in the flour, ensuring they’re completely coated. Shake off excess flour.
- Brown the Chicken: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and cook for about 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- Cook the Mushrooms: In the same skillet, add the sliced mushrooms and cook until they’re browned and have released their moisture, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Deglaze the Pan: Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer for 2-3 minutes to reduce slightly.
- Create the Sauce: Add the chicken broth and heavy cream to the skillet. Stir well to combine and bring the mixture to a gentle simmer. Return the chicken breasts to the skillet, nestling them into the sauce.
- Simmer and Thicken: Allow the chicken to simmer in the sauce for 10-15 minutes, or until fully cooked and the sauce has thickened to your desired consistency.
- Finish the Dish: Stir in the unsalted butter to enrich the sauce and add a glossy finish. Sprinkle with chopped parsley before serving.
Extra Tips:
When cooking Mushroom-Loaded Chicken Marsala, it’s important to use a Marsala wine that you’d also enjoy drinking, as the flavor greatly impacts the dish. For a deeper flavor, consider using a mix of mushroom varieties, such as shiitake or portobello, in addition to cremini or button mushrooms.
If you prefer a thicker sauce, you can simmer it a bit longer before adding the chicken back to the pan. Serve the dish with pasta, mashed potatoes, or a side of crusty bread to soak up the delicious sauce.
One-Pan Chicken Marsala Perfection
Chicken Marsala is a classic Italian-American dish that combines tender chicken cutlets with a rich, savory Marsala wine sauce. This one-pan version makes it incredibly easy to whip up a restaurant-quality meal without the hassle of using multiple pots and pans. The beauty of this recipe lies in its simplicity and the balance of flavors, making it perfect for a weeknight dinner or an elegant gathering with friends and family.
This recipe serves 4-6 people and requires minimal preparation, allowing you to enjoy a delicious, comforting meal in no time. The chicken is coated in a light dusting of flour, which helps to create a golden-brown crust and also thickens the Marsala sauce as it simmers. Combined with earthy mushrooms and fragrant garlic, this One-Pan Chicken Marsala is sure to become a staple in your culinary repertoire.
Ingredients:
- 4-6 boneless, skinless chicken breasts (about 2 pounds)
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup Marsala wine
- 1 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Cooking Instructions:
- Prepare the Chicken: Begin by seasoning the chicken breasts with salt and pepper on both sides. Lightly dredge each piece in flour, shaking off any excess. This will help achieve a nice golden crust and thicken the sauce later.
- Sear the Chicken: In a large skillet over medium-high heat, heat olive oil and butter until the butter is melted and foamy. Add the chicken breasts to the pan and cook for 4-5 minutes on each side, or until they’re golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Mushrooms: In the same skillet, add the sliced mushrooms. Cook for about 5 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant. Be careful not to burn the garlic.
- Deglaze the Pan: Pour in the Marsala wine, scraping the bottom of the skillet to release any browned bits. This will add depth of flavor to the sauce. Let the wine simmer for 2 minutes, allowing the alcohol to cook off.
- Create the Sauce: Add the chicken broth and bring the mixture to a gentle simmer. Cook for another 5 minutes until the sauce has reduced slightly and thickened.
- Finish with Cream: Stir in the heavy cream and continue to cook for 2-3 minutes until the sauce is smooth and creamy.
- Return Chicken to the Pan: Return the chicken breasts to the skillet, spooning the sauce over the top. Simmer for an additional 2-3 minutes, allowing the chicken to reheat and absorb the flavors of the sauce.
- Garnish and Serve: Sprinkle with fresh parsley before serving. Serve the Chicken Marsala hot, with your choice of pasta, rice, or a side of vegetables.
Extra Tips:
When making One-Pan Chicken Marsala, the quality of Marsala wine can greatly influence the dish’s flavor. Opt for a good-quality dry Marsala rather than a sweet one to avoid overly sweetening the sauce.
If you prefer a thicker sauce, let it reduce further before adding the cream. Additionally, pounding the chicken breasts to a uniform thickness ensures even cooking and prevents them from drying out. Enjoy this delightful dish with a side of crusty bread to soak up every last drop of the delicious sauce.
Elegant Slow Cooker Chicken Marsala
Chicken Marsala is a classic Italian dish known for its rich, savory flavors and the delightful aroma of Marsala wine. This version brings a touch of elegance to your kitchen by utilizing the convenience of a slow cooker, allowing the flavors to meld beautifully over time. The slow cooking process guarantees that the chicken remains tender, while the mushrooms and Marsala wine sauce infuse the dish with a depth of flavor that’s simply exquisite.
Preparing Elegant Slow Cooker Chicken Marsala is a great way to impress your guests or enjoy a luxurious meal with minimal hands-on time. By allowing the slow cooker to do the work, you can focus on other preparations or simply relax while your kitchen fills with the tantalizing aroma of this delectable dish. Perfect for a cozy dinner for 4-6 people, this recipe is both simple to prepare and sophisticated in taste.
Ingredients (Serving Size: 4-6 people):
- 4-6 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 2 tablespoons olive oil
- 8 ounces cremini or button mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup Marsala wine
- 1 cup chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped
Cooking Instructions:
- Prepare the Chicken: Season the chicken breasts with salt and pepper. Dredge each piece in flour, shaking off any excess.
- Brown the Chicken: In a large skillet over medium-high heat, add the olive oil. Once hot, add the chicken breasts and brown them for about 3-4 minutes on each side until golden. Don’t cook through. Transfer the browned chicken to the slow cooker.
- Cook the Aromatics: In the same skillet, add the sliced mushrooms and garlic. Sauté for about 5 minutes until the mushrooms are browned and the garlic is fragrant. Pour the mixture over the chicken in the slow cooker.
- Add the Liquids: Pour the Marsala wine and chicken broth over the chicken and mushrooms in the slow cooker.
- Slow Cook: Cover and cook on low for 4-5 hours or until the chicken is tender and cooked through.
- Thicken the Sauce: About 30 minutes before serving, mix the cornstarch and water to form a slurry. Stir this into the slow cooker to thicken the sauce. Add the butter and allow it to melt into the sauce.
- Finish and Serve: Before serving, sprinkle with fresh parsley for a burst of color and flavor. Serve hot with your choice of pasta, rice, or mashed potatoes.
Extra Tips:
For a deeper flavor, consider using a dry Marsala wine, as it offers a more robust taste compared to sweet Marsala. If you prefer a thicker sauce, you can adjust the amount of cornstarch slurry used.
Additionally, you can add other herbs such as thyme or rosemary for an extra layer of flavor. If using larger chicken breasts, consider cutting them in half to guarantee even cooking.
Enjoy your Elegant Slow Cooker Chicken Marsala with a side of freshly steamed vegetables or a crisp salad for a complete meal.
Chicken Marsala With a Lemon Zest
Chicken Marsala is a classic Italian-American dish that combines the rich, earthy flavors of Marsala wine with tender chicken. This particular recipe adds a revitalizing twist with the zest of lemon, providing a bright and tangy contrast to the deep flavors of the sauce. The combination of flavors creates an elegant dish that’s perfect for both an intimate dinner or a special occasion.
The addition of lemon zest not only enhances the aroma but also balances the sweetness of the Marsala wine, resulting in a well-rounded and delightful dish.
This Chicken Marsala With a Lemon Zest is ideal for serving 4-6 people, making it a great choice for a family meal or a small gathering with friends. The recipe focuses on using simple yet high-quality ingredients to guarantee the best possible flavors. The preparation and cooking process is straightforward, allowing even novice cooks to create a restaurant-quality meal at home.
With a few easy steps, you’ll have a delicious and satisfying dish that will impress your guests and leave them craving more.
Ingredients for 4-6 servings:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup Marsala wine
- 1 cup chicken broth
- 1 cup sliced mushrooms
- 1 shallot, finely chopped
- 3 cloves garlic, minced
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
Cooking Instructions:
- Prepare the Chicken: Begin by placing the chicken breasts between two sheets of plastic wrap. Use a meat mallet to pound them to an even thickness of about 1/2 inch. Season both sides of the chicken with salt and pepper.
- Coat the Chicken: Dredge the chicken breasts in the flour, shaking off any excess. This will help create a golden crust when you cook them.
- Sauté the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Prepare the Sauce: In the same skillet, add the butter and allow it to melt. Add the chopped shallot and garlic, sautéing for about 1 minute until fragrant. Add the sliced mushrooms and cook until they’re browned and tender, about 5 minutes.
- Add the Liquids: Pour in the Marsala wine and chicken broth, using a wooden spoon to scrape up any brown bits from the bottom of the skillet. Bring the mixture to a simmer.
- Finish the Sauce: Stir in the lemon zest and lemon juice, allowing the sauce to reduce slightly and thicken, about 5 minutes.
- Combine and Serve: Return the chicken to the skillet, spooning the sauce over the top. Allow the chicken to heat through for about 2 minutes. Sprinkle with chopped parsley before serving.
Extra Tips:
For the best results, use a good quality Marsala wine; it makes a significant difference in flavor. If you prefer a thicker sauce, you can mix a tablespoon of flour with a bit of water to create a slurry and add it to the sauce as it simmers.
This dish pairs beautifully with a side of creamy mashed potatoes or a simple pasta, allowing the flavors of the Chicken Marsala to shine. Remember to zest the lemon before juicing it for ease. Enjoy your culinary creation!
Herb-Infused Chicken Marsala Magic
The Herb-Infused Chicken Marsala is a delightful twist on the classic Italian dish, combining the rich flavors of Marsala wine with a fragrant blend of fresh herbs. This aromatic version elevates the traditional recipe by infusing the chicken with the earthy notes of rosemary and thyme, while a hint of garlic adds depth to the sauce. The result is a savory, mouthwatering meal that’s both elegant and comforting, perfect for family dinners or special occasions.
This dish is best served with a side of creamy mashed potatoes or a light, fresh salad to complement the richness of the sauce. With a cooking time that’s both manageable and rewarding, this recipe for Herb-Infused Chicken Marsala will undoubtedly become a favorite in your culinary repertoire. Designed to serve 4-6 people, this dish is ideal for gatherings or a cozy night in with loved ones.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 cup sliced mushrooms (such as cremini or button)
- 3 cloves garlic, minced
- 1 cup Marsala wine
- 1 cup chicken broth
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1/4 cup heavy cream
- Fresh parsley, chopped, for garnish
Instructions:
- Prepare the Chicken: Start by seasoning the chicken breasts with salt and pepper. Dredge each piece in flour, shaking off any excess. This will help create a golden crust on the chicken when cooked.
- Cook the Chicken: In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once hot, add the chicken breasts and cook until golden brown on each side, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
- Sauté the Mushrooms: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the sliced mushrooms and cook until they’re browned and have released their moisture, approximately 5 minutes.
- Add Garlic and Herbs: Stir in the minced garlic, rosemary, and thyme, cooking for another 1-2 minutes until fragrant.
- Deglaze the Pan: Pour in the Marsala wine, using a wooden spoon to scrape up any brown bits from the bottom of the skillet. Let the wine reduce by half, which should take about 3-4 minutes.
- Make the Sauce: Add the chicken broth to the skillet and bring the mixture to a simmer. Return the chicken breasts to the skillet, and cook for an additional 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Finish the Dish: Stir in the heavy cream and cook for another 2 minutes. The sauce should be creamy and smooth. Taste and adjust seasoning with salt and pepper if necessary.
- Garnish and Serve: Sprinkle with fresh parsley before serving. Enjoy your Herb-Infused Chicken Marsala with your choice of side.
Extra Tips:
For the best results, use a good quality Marsala wine, as it greatly impacts the flavor of the dish. If you prefer a thicker sauce, you can let it reduce further before adding the cream.
Make sure not to overcrowd the skillet when cooking the chicken to guarantee even browning. If the sauce becomes too thick, you can add a bit more chicken broth to reach your desired consistency.
Finally, always taste and adjust the seasoning before serving to guarantee the flavors are balanced.
