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Chicken Marsala

Jennifer Mathews

This is a flavorful way to prepare chicken and using chicken breasts and reducing the butter and eliminating cream, make this dish healthier than the traditional version too. Play around with the types of mushrooms you use. They add so much flavor to the dish, even if your picky eaters will eat around them. The dish is best served with something like polenta, mashed potatoes or rice so it can sop up all that sauce.

Tips:

  • Marsala wine, that you would buy in a liquor store is worth the splurge. It is sweet and rich and really makes the sauce. In a pinch you could use white wine, but it won’t be the same.

  • Before cooking chicken I like to even out the thickness. I cut off the bottom third of the chicken breast (tapered part) and split the other part in half, like a sandwich. If needed, I will use a mallet to pound it a little flatter. This helps the chicken cook evenly. Check out our YouTube video to see how it’s done.

  • If you prefer thighs you can substitute them for the breasts.

Chicken Marsala

Serves 4

PREP 15 minutes

COOK 20 minutes

INGREDIENTS

2 tablespoons olive oil, divided

4 skinless, boneless chicken breast cutlets

Kosher salt and pepper

1 (8-oz.) pkg. mushrooms, sliced

4 thyme sprigs

1 tablespoon all-purpose flour

2/3 cup low-sodium chicken stock

2/3 cup Marsala wine

2 1/2 tablespoons unsalted butter

INSTRUCTIONS

  1. Sprinkle both sides of the chicken with salt and pepper.

  2. Place a large skillet on medium-high heat. Add 1 tablespoon of oil.

  3. Add the chicken to the hot oil and cook until no longer pink, about 5 minutes on the first side and 3 on the other.

  4. Remove the chicken to a plate and cover with foil to keep warm.

  5. Add another tablespoon of oil to that same skillet. Add the mushrooms ands sprigs of thyme. Saute the mushrooms until they shrink and and are browned, about 8 minutes.

  6. Add the flour and cook the flour, stirring, for a minute.

  7. Add the stock and wine and bring the mixture to a boil. Stir to combine the flour and cook off the alcohol in the wine. Sauce will start to thicken, 2 minutes.

  8. Turn off the heat, remove the sprigs of thyme and add the butter. Adjust seasoning with salt and pepper. Add the chicken back to the pan, coating it in the sauce.

  9. Serve with additional fresh herbs on top. Enjoy!