Chicken Marsala is an incredible combination of golden pan-fried chicken and mushrooms in a creamy Marsala wine sauce. It’s a classic dish that is often featured at Italian restaurants. However, in less than 40 minutes, you can feast on this restaurant quality dish that’s easy enough to make for any occasion.
I first blogged about this delicious dish on January 28, 2012. Since then, I’ve made it a number of times, and somewhat refined the recipe along the way.
I used the following ingredients for this restaurant quality dish: Chicken breasts, all-purpose flour, Emeril’s Essence, olive oil, fresh mushrooms, dry Marsala, low sodium chicken broth, sour cream, salt, and freshly ground black pepper.
Preparing the Chicken
I started by trimming the skinless and boneless chicken breasts of all fat. Then, I horizontally cut each breast into two or three thin slices. Recipes such as this generally call for the chicken to be pounded into thin slices. Some time back, however, I decided that pounding the chicken was entirely too much work, and now consistently just use the horizontal slicing technique.
Once the chicken had been sliced, I combined the flour and Essence in a plastic bag. Then, I added the chicken pieces and coated them with the flour mixture.
Making the Creamy Chicken Marsala
Next, I heated the olive oil in a skillet over medium heat. I cooked the chicken in batches on both sides until the pieces were golden brown. This took several minutes. When the chicken was golden brown, I removed the pieces and drained them on a paper towel lined plate.
Once the chicken was browned, I added the sliced mushroom to the pan for a quick sauté on high heat for about a minute or until the liquid given off had evaporated. Next, I added the Marsala, and cooked it over high heat until reduced by half. This took another minute or two.
After that, I added the chicken stock and the sour cream, wished together before adding, and cooked the mixture until the sauce was slightly thickened. When the sauce was thickened and bubbly, I returned the chicken to the pan and cooked it for five to six minutes to ensure that it was thoroughly cooked through. I tasted the sauce, and felt that it was perfect, i.e., it didn’t need any salt or pepper. Before serving the Chicken Marsala, I garnished it with some chopped green onions. Talk about good. Yum!
If you’d like to try another variation of this recipe, try my Easy Creamy Chicken Marsala Pasta.
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Easy Creamy Chicken Marsala
- 1/2 cup all-purpose flour
- 1 Tablespoon Emeril’s Essence
- 1 pound boneless skinless chicken breasts
- 2 Tablespoons olive oil
- 1 pound (16-ounces) sliced mushrooms
- 3/4 cup dry Marsala (See Note 1)
- 1 cup chicken broth
- 1/4 cup (2 ounces) sour cream
- Salt and freshly ground pepper to taste
- Chopped green onions or chives for garnish
- Combine flour and Essence in a ziplock bag. Set aside.
- Trim chicken breasts of all fat. Horizontally slice chicken breasts into two to three thin slices. Place in ziplock bag. Shake to thoroughly coat.
- Heat the oil in a large skillet over medium-high heat until hot, but not smoking. Cook the chicken breasts until golden brown on both sides, about three minutes per side. Transfer to a plate and set aside.
- Add the mushrooms to skillet; cook over high heat, stirring frequently, until the mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minute, or until the sauce has thickened slightly. If desired, add sour cream and stir until well combined. Lower the heat to medium and return the chicken breasts to the pan. Continue to cook until the chicken breasts are cooked through and the sauce has thickened, about 5 to 6 minutes. Season to taste with salt and pepper. Garnish with chopped chives or green onions and serve immediately. Yield: 6 servings.
Chula's Expert Tips
- May use Madeira in place of the Marsala.