Chicken Marsala is a great weeknight meal that can be prepared in less than 30 minutes!
There are a few options to consider when making this dish. The first is the protein. The Marsala sauce works perfectly well with either veal or chicken. Since I’m not a big veal fan, I stick with the chicken for this recipe.
The other option is the type of Marsala wine to use. I prefer to use sweet Marsala for this dish, but you could use dry Marsala as well. The difference is not so much that it greatly impacts the dish, so go with your own taste buds on this one. To make the decision for yourself, think of whether you like lightly sweeten tea or if you are an unsweetened tea person. The sweet Marsala is like adding 1/2 a sweet-n-low to a glass of tea…not too sweet but not unsweetened as it would be with dry Marsala. But if you are a double sweet-n-low person, then drop the broth, add more sweet Marsala, and fully reduce until you get a glaze…or skip dinner and head straight for dessert!
- 2 skinless, boneless, chicken breasts
- Kosher salt and freshly grated pepper
- 1/2 cup flour
- 1/4 olive oil
- 8 ounces white button mushrooms, sliced
- 2 tablespoons butter
- 1 cup sweet Marsala wine
- 1/4 cup chicken stock
- 1 tsp potato starch (optional)
- 1 tsp cold water (optional)
1. Split each chicken breast through the middle lengthwise to make 2 pieces. Cover the chicken with plastic wrap and, using a mallet, pound until each are about 1/4-inch thick. Season both sides of the chicken with salt and pepper. Place the flour on a plate and dredge each piece of chicken into it until fully coated. Shake excess flour from each piece before frying.
2. Heat olive oil over medium-high heat in a saute pan. Fry each piece of chicken for 3-4 minutes per side until golden brown. Remove the chicken and place on a serving platter while you make the sauce. Alternatively, you may want to place the chicken on a baking sheet in a 200 degree oven to keep warm.
3. Using the same saute pan, reduce heat to medium and add the butter and sliced mushrooms. Saute mushrooms for 4-5 minutes and lightly season with salt and pepper. Add Marsala wine and chicken stock and continue cooking to allow the liquid to reduce, about 5 minutes. If you like a sauce that is a little more viscous, mix the potato starch with the water and then add the mixture to the sauce. Bring to a simmer and serve over the chicken.