Easy way to make Chicken Marsala (Perfect with Pastas)

In addition to being ridiculously simple to prepare, this Chicken Marsala recipe is superior to any upscale Italian eatery.

Simple one-pan mushroom wine sauce is used to cook tender chicken breasts after they have been browned. ideal with crusty bread and pasta.

Marsala chicken

Chicken Marsala: What is it? There’s a good reason why this Italian-inspired dish is so well-liked. It takes little time to prepare and tastes excellent over fresh spaghetti.

MARSALA

Similar to sherry or port, marsala is a fortified wine from Sicily. It serves as the foundation for the sauce in this recipe. Marsala is available in both sweet and dry varieties (you want to buy dry Marsala for this recipe).

Mushrooms, shallots (or onions), thyme, and butter are additional components of Chicken Marsala.

BEEF CHICKEN

Chicken fillets are used in the greatest Chicken Marsala. Chicken breasts cut into thin fillets cook quickly and consistently.

Cut whole chicken breasts in half lengthwise if you only have those.

• Start with your sharpest, thinnest-bladed knife and some skinless, boneless breasts.
• Grab and grasp the breast’s narrowest end tightly with a paper towel.
• Slice horizontally, starting at the thickest end, so that you finish up with two equal halves.

Making Chicken Marsala

A few steps are required to complete this simple recipe. Your only task is to:

1. Chicken breasts should be thinned to 1/4 inch and then floured (per the recipe below). On the stovetop, brown.
2. For the sauce, add shallots or onions, thyme, and mushrooms to the same pan (you want the flavor from all those browned chicken parts).
3. Marsala Sauce: Combine the remaining sauce ingredients with the Marsala wine, then simmer. Offer beside the chicken.

Although there isn’t often any cream in this meal, you may make a creamy chicken marsala by replacing the chicken broth with 1/3 cup of heavy cream.

What can be used in place of Marsala

Use marsala if at all possible because any substitutes will unavoidably alter the dish’s characteristics (although the below ideas will still be delish).

• Madeira liqueur
• Port or sherry
• a light wine

Directions for a crock pot

A Chicken Marsala can be prepared in a slow cooker. For this variation, you don’t even need to fillet the breasts (in fact thicker or even bone-in is better). Simply combine all the ingredients in a slow cooker and cook for 3–4 hours on high or 6–8 hours on low.

For a delicious and simple dinner, thicken the sauce with a cornstarch and water slurry before serving it over pasta.

What to Serve With Marsala Chicken

Starch makes the meal taste absolutely delicious because of the rich and flavorful chicken marsala sauce. To make the plate more substantial, serve it over angel hair pasta.

With a large, fresh Italian salad and a side of garlic bread, serve this creamy chicken marsala over pasta.

Plate it with some roasted Brussels sprouts or broccoli to finish the presentation. And don’t forget to have some 30 Minute Dinner Rolls or crusty, rustic bread on hand to mop up the sauce.

Simple Chicken Marsala

Even better and significantly less expensive than what you would get at a nice Italian restaurant is easy chicken marsala! About 30 minutes to complete.

Ingredients

• 4 chicken breasts boneless-skinless 5-6 oz each
• ½ cup flour
• salt & pepper to taste
• 4 tablespoons olive oil
• 2 tablespoons butter
• ¼ teaspoon thyme
• 1 small shallot diced (or onion)
• 8 ounces of mushrooms white or brown
• 1 ½ tablespoons flour
• ½ cup Marsala wine
• ¾ cup chicken broth
• 2 tablespoons parsley or chives for garnish

Instructions

1. Pound chicken until it is 14″ thick; if it is very huge, cut it in two. Add salt and pepper, then coat with flour.
2. Over medium-high heat, warm the olive oil in a large pan. Cook the chicken in batches for 3 to 4 minutes on each side, or until well done. The chicken is removed and placed on a plate.
3. Add 2 tablespoons of butter, thyme, and shallot to the same pan. about 3 minutes, or until tender. Add the mushrooms and simmer for 5 minutes or until juices are released. Then, add 1 1/2 tablespoons of flour and heat for a further minute.
4. Stir in the broth and Marsala wine, and cook for 3 minutes or until bubbling and thickened.
5. Re-add the chicken to the pan and heat it for 2-3 minutes.
6. Pasta should be served with garnish.

Nutrition information

Calories: 509 | Carbohydrates: 9g | Protein: 50g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 159mg | Sodium: 481mg | Potassium: 1111mg | Sugar: 3g | Vitamin A: 410IU | Vitamin C: 10.1mg | Calcium: 17mg | Iron: 1.7mg