Chicken Marsala Recipe
Chicken Marsala is a classic Italian dish that dates back to the 19th century. Our chicken marsala recipe produces chicken that is flavored by marsala and earthy cremini mushrooms to produce a sweet earthy sauce. This dish is easy to create and is big on flavor!
3 boneless skinless chicken breasts (1.5-2 pounds)
Fresh ground black pepper
3/4 cup all-purpose flour
1/4 cup olive oil
12 ounces cremini mushrooms, sliced 1/4″ thick
1 large shallot, finely chopped
1.5 cups dry marsala wine
6 tablespoons unsalted butter, cut into pieces
Italian parsley for garnish
1. Cut the chicken breasts in half, lengthwise (forming 6 equal pieces).
2. Pound the chicken out with the smooth side of a meat mallet, until the chicken is 1/4″ thick. Start in the middle and work your way out.
3. Generously season the chicken with salt and pepper.
4. In a shallow bowl or plate, mix the flour with 1.5 teaspoons salt and 2 teaspoons pepper.
5. Dredge the cutlet in the seasoned flour, shaking off any excess.
6. Heat 3 tablespoons of oil in a large skillet over medium-high heat.
7. Sear 3-cutlets until golden brown (2-minutes per side.)
8. Transfer cooked cutlets to a plate, add 1 tablespoon olive oil and finish cooking the other 3 cutlets.
9. Add mushrooms and 1/2 teaspoon salt to the pan and cook, stirring up the browned bits (3-4 minutes).
10. Add the shallots and cook until soft (2-3 minutes).
11. Remove the pan from the heat and pour in wine and 1/2 cup water to deglaze.
12. Use a wooden spoon to scrape up any browned bits.
13. Return the pan to high heat and bring to a boil.
14. Reduce heat to medium and simmer until the liquid reduces and starts to thicken (7-minutes).
15. Whisk in butter and continue to stir until the butter is melted and sauces thickens (2-minutes).
16. Add the cutlets and any accumulated juices to the pan and cook (2-minutes per side).
17. Add parsley and serve.
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.
Pinot Noir Wine
This Chicken Marsala Recipe is a hearty dish, but heavy reds would overpower the sweetness of the chicken. We feel that a red wine would pair better than a white, and with the earthy notes a Pinot Noir is perfect. Pinot Noir wines are generally lighter red wines without much oak and have a hint of cherry. I feel that the dark cherry, unoaked flavors of a Pinot Noir would compliment the chicken’s flavors. Follow the link to our wine review site to find our favorite Pinot Noir wines-LetsHaveWine.com