10 Secrets To Making The Best Chicken Marsala At Home

Indulge in the tantalizing flavors of Italy with this delectable dish. Chicken Marsala is a classic culinary masterpiece that can be easily recreated in the comfort of your own kitchen. Follow our step-by-step guide and discover the secrets to making this mouthwatering dish at home.

Ingredients:

For the Chicken:

• 1 pound boneless, skinless chicken breasts, pounded thin
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Sauce:

• 1 cup Marsala wine
• 1 cup low-sodium chicken broth
• 1/2 cup sliced mushrooms
• 1/4 cup chopped shallots
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/4 cup chopped fresh parsley
• 1 tablespoon cornstarch (optional)

Instructions:

Preparing the Chicken:

1. Season the chicken breasts with salt and pepper.
2. Dredge the chicken in flour, shaking off any excess.

Making the Sauce:

1. In a large skillet, heat the butter and olive oil over medium heat.
2. Add the shallots and cook until softened, about 2 minutes.
3. Add the mushrooms and cook until browned, about 5 minutes.
4. Pour in the Marsala wine and let it simmer for 2 minutes, or until reduced by half.
5. Add the chicken broth and bring to a boil.
6. Reduce heat and simmer for 10 minutes, or until the sauce has thickened.

Combining the Chicken and Sauce:

1. Add the chicken breasts to the sauce and cook until cooked through, about 5 minutes per side.
2. If the sauce is too thin, whisk together 1 tablespoon of cornstarch with 1 tablespoon of water. Slowly add the cornstarch mixture to the sauce, stirring constantly, until thickened.
3. Stir in the chopped parsley.

Serving Suggestions:

• Serve the Chicken Marsala over mashed potatoes, pasta, or rice.
• Garnish with additional chopped parsley or grated Parmesan cheese.

Tips for Success:

• Use high-quality Marsala wine for the best flavor.
• Pound the chicken thin to ensure even cooking.
• Don’t overcook the chicken, or it will become dry.
• If you don’t have Marsala wine, you can substitute dry white wine or sweet vermouth.

Variations:

• Add sun-dried tomatoes or artichoke hearts to the sauce.
• Use sliced porcini mushrooms for a more earthy flavor.
• Finish the dish with a sprinkle of balsamic vinegar for a touch of acidity.

Finishing Touches:

• For a creamy sauce, stir in 1/4 cup of heavy cream.
• Serve with a side of crusty bread to soak up the delicious sauce.

The Perfect Pairing:

• Pair Chicken Marsala with a dry white wine, such as Chardonnay or Pinot Grigio.

FAQ:

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, chicken thighs can be used, but they will take longer to cook.

Q: What if I don’t have Marsala wine?
A: You can substitute dry white wine or sweet vermouth.

Q: How can I make the sauce thicker?
A: Add a cornstarch slurry (1 tablespoon of cornstarch + 1 tablespoon of water) to the sauce and stir until thickened.

Q: Can I make Chicken Marsala ahead of time?
A: Yes, you can make the sauce and chicken ahead of time and reheat them before serving.

Q: What are some good side dishes for Chicken Marsala?
A: Mashed potatoes, pasta, rice, or roasted vegetables are all great options.