I can’t believe it’s taken me this long to upload this recipe, given how much a love a sliced chicken breast recipe . Chicken Marsala is one of those fancy looking/sounding recipes which is so simple to make. You’re going to love it! Follow me…
Preparing Chicken Marsala
You know the drill by now – we’re slicing two chicken breasts right through the centre to create four even-sized breasts. Why? Because it’s an addiction at this point. But also because:
Thickness: Slicing each breast through the centre will result in two similar-sized breasts, which will in turn cook more evenly. Timing: The sliced chicken will also cook through quicker.
Dredging through flour
Once you’ve sliced the chicken you’ll want to dredge it through seasoned flour. This is important to not only give the chicken a nice golden crust, but it’ll also help the chicken absorb the sauce and cling to it.
Cooking the chicken
We’re going to fry the chicken in a pan with oil and butter. The butter adds a nice rich flavour, whilst the oil helps prevent the butter from burning. You’ll want to fry the chicken until you build up a nice golden crust and it’s just about cooked through the centre. Process shots: add chicken to chopping board (photo 1), slice (photo 2), add to seasoned flour (photo 3), coat (photo 4), add to butter and oil (photo 5), fry (photo 6).
Chicken Marsala Sauce
The key ingredient in the sauce is Marsala Wine.
What is Marsala Wine?
It’s a fortified wine from the region of Marsala in Sicily. It’s got a rich, slightly sweet and nutty flavour. It’s great for drinking, but even better for cooking. It adds such a gorgeous flavour to sauces!
Reducing the wine
You don’t want to add the wine and be done with it – it’ll be way too overpowering and you might end up drunk (if you’re as much of a lightweight as me). It’s essential to simmer and reduce the wine to burn off the alcohol and cook out the pungent boozy flavour.
Sauce consistency
The sauce should end up silky and quite thick. You don’t need a thickener, just keep simmering until the sauce naturally thickens. You’ll definitely want to use heavy (US) double (UK) cream for this recipe. Using something thinner like milk or half & half will leave the sauce way too thin. Process shots: fry shallots and garlic in butter (photo 1), fry mushrooms (photo 2), simmer wine (photo 3), simmer cream and stock (photo 4), add chicken (photo 5), baste in sauce (photo 6).
Where can I find Marsala Wine?
You’ll find it in some supermarkets, but more likely in wine shops and Italian grocers. Failing that you can always pick things like this up online. Just make sure it’s DRY marsala wine, not sweet (which is more commonly used in desserts).
Can I substitute the wine?
The marsala is of course an essential ingredient in chicken marsala. If you’re looking for something similar without wine I recommend going for my Creamy Garlic Mushroom Chicken.
What kind of Mushrooms to use?
I like using baby button mushrooms and slicing them on the thinner side. This way you can still baste the chicken in the sauce without huge mushrooms getting in the way. Plus the smaller size allows the mushrooms to cook quicker.
Serving Chicken Marsala
When it comes to serving the chicken, I recommend some fresh parsley for a final pop of flavour and colour. Here I’ve served with Mashed Potato and Asparagus. Rice or even Roast Potatoes would work – anything to mop up that lovely sauce! Alrighty, let’s tuck into the full recipe for this chicken marsala shall we?!
How to make the best Chicken Marsala (Full Recipe & Video)
For another classic chicken recipe check out my Chicken Francese! For more similar recipes check out these beauties:
Creamy Chicken Breast Recipes
Creamy Bacon Chicken Creamy Tarragon Chicken Creamy Roasted Red Pepper Chicken Creamy Tomato Chicken Creamy Garlic Chicken Creamy Boursin Chicken
