Home » Classic Italian Chicken Marsala: A Taste of Tuscany

Sep 28

Classic Italian Chicken Marsala: A Taste of Tuscany

Chicken Marsala | from my point of view

This stovetop recipe for Chicken Marsala is a timeless favorite, perfect for serving four hungry diners.

Ingredients

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter

For the Marsala Sauce:

  • 8 oz cremini mushrooms, sliced
  • 1/2 cup Marsala wine
  • 3/4 cup chicken broth
  • 2 cloves garlic, minced
  • 1 tbsp fresh thyme leaves
  • 2 tbsp heavy cream
  • Salt and pepper to taste

For the Pasta:

  • 12 oz fettuccine or linguine
  • 2 tbsp unsalted butter
  • 2 tbsp freshly grated Parmesan cheese
  • Chopped fresh parsley for garnish

Instructions

  1. Prepare the Chicken: Begin by butterflying each chicken breast and gently pounding them to an even thickness of about 1/4 inch. This ensures quick, even cooking and tender meat.
  2. Dredge the Chicken: In a shallow dish, mix the flour, salt, and pepper. Lightly coat each chicken piece in this seasoned flour, shaking off any excess. This will give your chicken a beautiful golden crust.
  3. Cook the Chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the pan is hot, add the chicken pieces and cook for about 3-4 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
  4. Prepare the Marsala Sauce: In the same skillet, add the remaining tablespoon of butter and the sliced mushrooms. Sauté until the mushrooms are golden and have released their moisture, about 5-7 minutes. Add the minced garlic and thyme, cooking for another minute until fragrant.
  5. Deglaze and Simmer: Pour in the Marsala wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan. These bits are flavor gold! Let the wine simmer and reduce by half, then add the chicken broth. Simmer for another 5 minutes to let the flavors meld.
  6. Finish the Sauce: Stir in the heavy cream and let the sauce simmer for 2-3 minutes until it thickens slightly. Season with salt and pepper to taste.
  7. Cook the Pasta: While the sauce is simmering, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and toss with butter and Parmesan cheese.
  8. Bring It All Together: Return the chicken to the skillet, nestling the pieces into the sauce. Let them simmer for 2-3 minutes to reheat and absorb some of the delicious sauce.

Serving

Divide the buttered pasta among four plates. Top each serving with a piece of chicken and generously spoon the Marsala sauce and mushrooms over the top. Garnish with a sprinkle of fresh parsley for a pop of color and freshness.

As you twirl your fork through the pasta and cut into the tender chicken, let the aroma of the Marsala sauce transport you to a quaint trattoria in the Italian countryside. Each bite is a perfect balance of flavors – the savory chicken, the earthy mushrooms, and the sweet complexity of the Marsala wine.

Pro Tip: Pair this dish with a glass of the same Marsala wine you used in cooking for a truly authentic Italian dining experience. Buon appetito!

Remember, cooking is an art, and the best dishes are made with love and a little bit of flair. Don’t be afraid to adjust the seasonings to your taste. Enjoy your homemade Chicken Marsala – a little piece of Italy right in your own kitchen!