Chicken Marsala
4 servings15 min prep25 min cookMedium
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The Tale of Chicken Marsala
Story updated
Chicken Marsala is an Italian-American dish named for Marsala, the fortified wine from Sicily used in its sauce; the wine itself dates to the late 18th century, developed by English merchant John Woodhouse. The chicken dish likely developed among Italian immigrant restaurants in the U.S. in the early-to-mid 20th century.
Ingredients
Scale:· 4 servings
- 4 boneless, skinless chicken breasts, pounded thin
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 3 tbsp butter
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 3/4 cup Marsala wine
- 3/4 cup chicken broth
- 1/4 cup heavy cream
Instructions
- 1Season the flour with salt and pepper, then dredge the chicken breasts in the seasoned flour, shaking off any excess.
- 2Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat and cook the chicken for 4-5 minutes per side until golden and cooked through to 165°F, then remove to a plate.
- 3Add the remaining butter to the skillet and saute the mushrooms for 5-6 minutes until browned.
- 4Add the garlic and cook for 30 seconds, then pour in the Marsala wine, scraping up any browned bits from the pan.
- 5Simmer for 3-4 minutes to reduce slightly, then add the chicken broth and heavy cream and simmer for another 3-4 minutes until slightly thickened.
- 6Return the chicken to the skillet, spoon the sauce and mushrooms over the top, and warm through before serving.
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