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- 4 boneless, skinless chicken breasts - 1 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and freshly ground black pepper, to taste - 4 tablespoons extra virgin olive oil - 2 cups button mushrooms, cleaned and sliced - 1 cup low-sodium chicken broth - 2 tablespoons balsamic vinegar - 1 tablespoon soy sauce - 1 tablespoon unsalted butter To make Chicken Marsala, you need quality ingredients. First, use fresh chicken breasts. They should be boneless and skinless. This choice helps keep the dish tender and juicy. Next, flour creates a nice crust. You’ll mix it with garlic powder, onion powder, salt, and pepper. This spice blend adds flavor to the chicken. For cooking, olive oil provides healthy fats. You’ll need four tablespoons. Mushrooms add earthiness to the dish. Use button mushrooms for a classic taste. Chicken broth brings depth and moisture. Balsamic vinegar adds a touch of sweetness and acidity. Soy sauce enhances umami flavors. Finally, butter gives the sauce a smooth finish. - Fresh parsley - Suggested side dishes For garnishing, fresh parsley adds color and brightness. It also enhances the dish’s visual appeal. You can serve Chicken Marsala with side dishes. Creamy mashed potatoes pair well. Sautéed green beans also make a great choice. These sides balance the meal and round out the flavors. {{ingredient_image_2}} To start, pound the chicken breasts. Place them between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound each breast. Aim for a thickness of about 1/2 inch. This helps the chicken cook evenly and stay tender. Next, you’ll dredge the chicken. In a shallow dish, mix together the flour, garlic powder, onion powder, salt, and pepper. Take each chicken breast and coat it in the flour mixture. Make sure to cover all sides. Shake off any extra flour and set the chicken aside on a plate. Now, let’s cook the chicken. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken breasts carefully. Cook them for 5-6 minutes on each side. Look for a golden brown color and check that they reach an internal temperature of 165°F. Once done, remove the chicken and keep it warm on a plate covered with foil. Next, we’ll sauté the mushrooms. In the same skillet, add the remaining 2 tablespoons of olive oil. Once heated, toss in the sliced mushrooms. Sauté them for about 4-5 minutes. Stir them occasionally until they turn brown and tender. This adds great flavor for our sauce. To make the sauce, pour in the chicken broth, balsamic vinegar, and soy sauce. Stir gently and scrape up any brown bits from the pan. Bring this mixture to a gentle simmer. Let it reduce for about 3-4 minutes. This concentrates the flavors we want. Now it’s time to combine the chicken with the sauce. Return the cooked chicken breasts to the skillet. Make sure they are submerged in the sauce. Let them simmer in the sauce for an additional 2-3 minutes. This helps the flavors meld together. Finally, stir in the butter until it melts. This thickens the sauce and gives it a rich finish. - Importance of even thickness: Start by pounding the chicken breasts. This makes them even. Even thickness helps the chicken cook nicely. It also keeps the meat tender. Use a meat mallet or rolling pin for this. Aim for about 1/2 inch thick. - Timing for best results: Cook the chicken for about 5-6 minutes on each side. You want them golden brown and cooked through. Check that the center reaches 165°F (75°C). This way, you ensure juicy, safe-to-eat chicken. - Adjusting flavors and concentrations: You can change the sauce's taste based on your liking. Add more balsamic vinegar for a tangy kick. If you want it richer, add more butter at the end. - Substitutions for ingredients: If you can't find button mushrooms, try cremini or shiitake. They have great flavor too. You can also use vegetable broth instead of chicken broth for a lighter dish. Pro Tips Even Cooking: To ensure your chicken cooks evenly, pound the breasts to a uniform thickness. This will help them cook through without drying out. Flour Coating: Make sure to shake off any excess flour after dredging the chicken to avoid a gummy texture in the final dish. Deglazing the Pan: When adding the broth and vinegar, be sure to scrape up any browned bits from the bottom of the pan. These add incredible flavor to your sauce. Garnishing: A sprinkle of fresh parsley not only enhances the visual appeal but also adds a fresh flavor that complements the rich sauce beautifully. {{image_4}} You can change the protein in Chicken Marsala. Try using pork or turkey. Both options cook well and absorb the sauce nicely. If you prefer a plant-based dish, you can substitute chicken with hearty vegetables. Use portobello mushrooms or tofu for a vegan version. These swaps keep the dish flavorful and appealing. To boost the taste of your Chicken Marsala, add fresh herbs. Rosemary or thyme work great. Just a pinch can elevate the dish. You can also mix in other vegetables. Bell peppers or spinach add color and nutrition. Don't be afraid to experiment. Adjust flavors to suit your taste. Each variation can make your meal unique and exciting. To keep Chicken Marsala fresh, store it in the fridge. Place the chicken in an airtight container. Make sure it cools down first to avoid steam buildup. This helps keep the meat tender. Enjoy your leftovers within three days for the best taste. When it comes to reheating, do it slowly. Use a skillet on low heat. This keeps the chicken juicy. You can also microwave it, but cover it with a damp paper towel. This helps trap moisture and avoids dryness. Freezing Chicken Marsala is easy and a great way to save time. To freeze, let it cool completely. Then, place portions in freezer bags. Squeeze out air before sealing. This prevents freezer burn. Use within three months for the best flavor. When you’re ready to eat, thaw the chicken in the fridge overnight. Once thawed, reheat it gently. Use low heat on the stove for best results. This keeps the sauce creamy and the chicken moist. Enjoy your meal just as if it was fresh! What wine should I use for Chicken Marsala? I suggest using a dry Marsala wine. It adds depth and sweetness. You can also use a dry white wine, like Pinot Grigio, if you prefer. This choice will enhance the flavors of the dish. Can I make Chicken Marsala ahead of time? Yes, you can make Chicken Marsala ahead of time. Just cook the chicken and sauce, then cool them down. Store in the fridge for up to two days. Reheat gently before serving for the best taste. How do I know when the chicken is cooked through? The best way to check is with a meat thermometer. The chicken should reach 165°F (75°C). If you do not have a thermometer, cut into the thickest part. The meat should be white with no pink inside. Can I substitute ingredients? Yes, you can substitute some ingredients. For example, use different mushrooms like shiitake or cremini. You can also swap the chicken for pork or turkey if you prefer. Just adjust cooking times as needed. What should I serve with Chicken Marsala? I love serving Chicken Marsala with creamy mashed potatoes or pasta. You can also pair it with sautéed green beans or a fresh salad. These sides balance the rich flavors of the dish. Best wines to pair with the dish? A good pairing is a light red wine like Pinot Noir. It complements the sauce well. If you prefer white, try a Chardonnay for a rich taste. To make Chicken Marsala, we covered key ingredients like chicken breasts, flour, and flavorful seasonings. I shared step-by-step instructions on preparing the chicken, making a rich mushroom sauce, and combining it all for a perfect finish. You learned tips for cooking and storing your dish, plus fun variations to try. In the end, Chicken Marsala is simple yet delicious. With these clear steps, you can impress anyone at your table. Enjoy cooking!

Chicken Marsala Delight

A delicious chicken dish cooked in a rich Marsala wine sauce with mushrooms.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and freshly ground black pepper
  • 4 tablespoons extra virgin olive oil
  • 2 cups button mushrooms, cleaned and sliced
  • 1 cup low-sodium chicken broth
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon unsalted butter
  • for garnish Fresh parsley, finely chopped

Instructions
 

  • Prepare the Chicken: Start by placing the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/2 inch. This ensures even cooking and tender meat.
  • Dredge the Chicken: In a shallow dish, combine the flour, garlic powder, onion powder, and a generous pinch of salt and pepper. Mix well. Take each chicken breast and dredge it in the flour mixture, ensuring it is fully coated. Shake off any excess flour and set the chicken aside on a plate.
  • Cook the Chicken: In a large, heavy skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering and hot, carefully add the chicken breasts to the skillet. Cook for about 5-6 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove the chicken from the skillet and transfer it to a plate, covering it lightly with foil to keep warm.
  • Sauté the Mushrooms: In the same skillet, add the remaining 2 tablespoons of olive oil. Once heated, add the sliced mushrooms. Sauté the mushrooms for about 4-5 minutes, stirring occasionally, until they are beautifully browned and tender, absorbing all the delicious flavors in the pan.
  • Create the Sauce: Pour in the chicken broth, balsamic vinegar, and soy sauce into the skillet with the mushrooms. Stir gently to combine and scrape any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and allow it to reduce slightly for about 3-4 minutes, concentrating the flavors.
  • Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet, ensuring they are submerged in the sauce. Let them simmer in the sauce for an additional 2-3 minutes, allowing the flavors to meld. Finish by stirring in the butter until it melts and the sauce thickens slightly, creating a luscious consistency.
  • Serve: Remove the skillet from the heat and sprinkle fresh chopped parsley over the dish just before serving for a pop of color and flavor.

Notes

Serve with creamy mashed potatoes or sautéed green beans for a complete meal.
Keyword chicken, dinner, Marsala, mushrooms