Description
Delicious Chicken Marsala with tender chicken cutlets, sautéed mushrooms, and a rich Marsala wine sauce.
Ingredients
Scale
- 2 large (about 1 pound/450g) boneless skinless chicken breasts
- ¼ cup (30g) cornstarch
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons (30ml) extra-virgin olive oil
- 2 tablespoons (28g) unsalted butter, divided
- 8 ounces (227g) baby bella or cremini mushrooms, thinly sliced
- ¼ cup (40g) finely chopped shallot
- 4 garlic cloves, minced
- 1 cup (240ml) chicken broth
- ¾ cup (180ml) dry Marsala wine
- ½ cup (120ml) heavy cream
- 2 tablespoons (8g) fresh parsley, finely chopped
Instructions
- Step 1: Slice the chicken breasts in half lengthwise to create 4 thinner cutlets. This ensures even cooking and helps avoid dry or undercooked spots.
- Step 2: In a shallow dish or bowl, mix cornstarch, kosher salt, and ground black pepper. Dredge each chicken cutlet in the mixture, coating both sides evenly. Shake off any excess coating before cooking.
- Step 3: Heat the extra-virgin olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Add the chicken cutlets and sear for 3 to 4 minutes per side until golden brown and crispy edges form. If the chicken sticks to the pan, add an additional tablespoon of olive oil 2 minutes into cooking.
- Step 4: Remove chicken and set aside. Melt the remaining 1 tablespoon unsalted butter in the same skillet. Add the sliced mushrooms and sauté for about 5 minutes until golden brown and aromatic. If mushrooms are not browning, increase heat slightly 5 minutes into cooking.
- Step 5: Add minced garlic and finely chopped shallots to the mushrooms. Stir and cook for 30 seconds until fragrant, ensuring not to burn the garlic.
- Step 6: Pour in the chicken broth and dry Marsala wine. Scrape the browned bits gently from the skillet bottom to incorporate deep flavors. Bring the mixture to a boil, then reduce to a simmer. Let sauce thicken over 5 to 10 minutes. If the sauce is too thin, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water and add to the simmering sauce to thicken.
- Step 7: Add the seared chicken cutlets back into the skillet. Spoon sauce over them and heat through for 2 to 3 minutes, making sure the chicken is fully cooked with an internal temperature of 165°F (74°C).
- Step 8: Sprinkle freshly chopped parsley over the chicken before serving. Serve hot alongside gluten-free pasta or sautéed greens for a complete meal.
Notes
- Room Temperature: Store chicken marsala in an airtight container. Keep at room temperature for up to 2 days, avoiding heat and sunlight exposure.
- Refrigeration: Place in an airtight container and refrigerate at 40°F (4°C) for up to 4 days. Reheat gently to preserve sauce texture.
- Freezing: Transfer to a freezer-safe container or bag and freeze at 0°F (-18°C) for up to 2 months. Defrost overnight in the refrigerator prior to reheating.
- If chicken sticks during searing, add an extra tablespoon of olive oil 2 minutes into cooking to improve the sear.
- To thicken a thin sauce, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into sauce while simmering.
- Raise heat slightly if mushrooms are not browning after 5 minutes to encourage caramelization.
- Check internal temperature of chicken after simmering to confirm it reaches 165°F (74°C) for safe consumption.
- Enhance flavor depth by adding a splash of Marsala wine during the last minute of cooking.
- Reheat gently over low heat on the stovetop to avoid separation of sauce and maintain its creamy texture.
- Serve with gluten-free pasta or cauliflower rice for a gluten-free meal.
- Add roasted asparagus or a simple arugula salad for freshness and crunch.
- Top with a drizzle of balsamic glaze for tanginess or sprinkle grated cheese for extra richness.
- Leftovers can be used to make a chicken marsala quiche or wrapped in gluten-free tortillas for a new dish.
- Substitute yellow onion for shallots if unavailable.
- For dairy-free version, replace heavy cream with coconut cream (note coconut flavor will be noticeable).
- Use avocado oil instead of olive oil for searing if preferred.
- Try other mushroom varieties such as portobello or shiitake for different earthy flavors.
- Choose boneless, skinless chicken breasts with minimal fat for best texture and cleaner bite.
- Select firm, smooth baby bella or cremini mushrooms without dark spots for ideal flavor and texture.
- Use dry, good-quality Marsala wine rather than cooking wine to avoid excessive saltiness.
- Unsalted butter allows better flavor control and richness in the sauce.
- Use whole fresh garlic cloves for aromatic flavor and to avoid burning during sautéing.
Nutrition
- Serving Size: 1 serving
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided