Chicken Marsala is one of those dinners you will come back often to make. It is delicious and fast to make. You’ll love the juicy pan-fried chicken topped with a creamy and savory marsala wine sauce. I was inspired by one of my favorite food blogs – Natasha’s kitchen, she has very easy recipes, which actually work when you cook them. This chicken marsala is great served up mashed potatoes or rice. Sometimes I even make pasta to go with this delicious and creamy dish. If you love this recipe, you could double it for leftovers, as it tastes even better the next day.
Let’s get cooking:
This Italian-American dish is made with chicken breast. I am a bigger fan of skinless, boneless chicken thighs. They are juicier than dry chicken breast. That is why I switched breasts for tighs. If you prefer breast just use breast.
It does help to place your meat between plastic wrap to pound. Pound to even 1/3″ thick cutlets to ensures they will get cooked evenly. Salt and pepper on both sides.
Coat your chicken meat in Gluten-Free flour evenly on both sides.
Heat a large skillet. Add olive oil and butter. Once butter and oil are hot, add dredged chicken and saute until golden and cooked through; about 3-4 minutes per side. If you are not sure about doneness to prevent overcooking, use a thermometer to check the temperature. The safe internal temperature for poultry is 165˚F. Set chicken aside on a plate and have it covered to not get too cold.
Add mushrooms into a skillet where you previously had your chicken meat. Saute until excess liquid from mushrooms evaporates and mushrooms are golden brown (5 min). Stir in minced garlic cloves and saute for another minute or two or until fragrant.
Add marsala wine, while stirring and coating the mushrooms also add chicken stock, garlic and while stirring add heavy cream slowly. Lower the heat to keep at a simmer and continue to simmer and reduce sauce another 4-5 minutes or until slightly thickened.
Meanwhile, cut your chicken to be added to a sauce later. You don’t have to cut it, but it does taste better when the meat is coated with sauce in smaller pieces. When your sauce is ready, add your chicken and chopped parsley and let it warm up.
You can serve it with mashed potatoes or rice, even pasta taste great.
I hope you will enjoy this dish. Here you have couple more amazing Chicken dishes you might like
Chicken Marsala
Ingredients
- 1 pound skinless, boneless chicken thighs
- 1/2 cup of gluten-free flour for breading of chicken
- 1/4 tsp of pepper
- 1/4 tsp of salt
- 2 tbsp of olive oil
- 2 tbsp of butter
- 8 oz mushroom of your choice/thickly chopped
- 3/4 cup of dry marsala wine (not sweet)
- 2 cloves of garlic, minced
- 3/4 cup chicken stock
- 1/2 cup heavy whipping cream
- 1/4 cup parsley finely chopped
Instructions
- Place the chicken thighs between plastic wrap and pound until about 1/3" thick.
- Season chicken all over with salt and pepper, dredge in flour (shaking off the excess), and then set aside.
- Heat a large skillet over medium heat. Add olive oil and butter to a skillet and once melted, add dredged chicken and saute until golden and cooked through; about 3-4 minutes per side Set chicken aside and tent with foil to keep warm.
- Add mushrooms and saute until excess liquid from mushrooms evaporates and mushrooms are golden brown (5 min)
- Add 2 minced garlic cloves and saute another minute or two or until fragrant.
- Add marsala wine and cook until mostly reduced down (4-5 min) then add chicken stock and while stirring add heavy cream slowly. Lower the heat to keep at a simmer and continue to simmer and reduce sauce another 4-5 minutes until slightly thickened. Season sauce with salt to taste.
- Cut chicken into smaller pieces, and add to your sauce, sprinkle with chopped parsley. Pour the sauce over the chicken and keep on the heat until heated through and the sauce has thickened to your desired consistency (2 minutes)
