Chicken Marsala - An easy to make winner, every time!

Classic Chicken Marsala: Savor the rich flavors of tender chicken breast, lightly sautéed to a golden brown, then simmered in a luxurious Marsala wine sauce. Infused with earthy mushrooms, aromatic garlic, and shallots, this dish is finished with a touch of fresh parsley. A perfect balance of savory and sweet, it’s a culinary delight that's both elegant and comforting. 🍗🍷🍄

This recipe is easy to follow, I promise you, anyone can make it. It has been tried and tested by many people.

"Truly the most wonderful chicken marsala I've ever made myself! Thank you!" –The Dowager

Ingredients

2 Boneless, Skinless Chicken Breasts

FOR DREDGING 

½ cup of Plain Flour

½ Tsp Salt 

¼ Tsp black Pepper

FOR SAUTEING

¼ Cup Olive Oil

1 Tbs Butter

REMAINING INGREDIENTS

12oz/340g Mushrooms | Mixed, white, cremini or your choice

1 large Shallot

1 large clove Garlic [optional]

1 Cup Marsala wine

½ Cup Chicken stock/broth

6 Tbs unsalted Butter (dredge in leftover flour from coating the chicken)

METHOD:

1. Split the breasts horizontally. Using a mallet pound between plastic wrap or parchment paper until each piece is approximately a quarter inch in thickness. Add the salt and pepper to the flour and dredge the chicken, shake off excess. Retain the flour for use later.

2. Add the oil and one tablespoon of butter to your frying pan. When the butter has melted and the pan is hot add your chicken breasts. Sauté each side for about 3 minutes, until they are light golden brown. Remove from pan, set aside. Cooking will be competed in the sauce.

3. To the pan add the shallots, stir for about a minute or two, add the garlic and stir, add the mushrooms and stir to coat with oil. Cook for about 6 – 8 minutes until golden brown. Try not to overcook them, they should still be plump though a little smaller. 

4. Add about ¼ of your marsala and stir to deglaze the pan [get the good bits off the bottom] Then add the remainder of your marsala and the chicken stock, bring back to a simmer. Return chicken to pan, let simmer gently for 5 minutes.  Remove the chicken to a plate and cover with foil to keep warm.

5. Take your 6 tablespoons of butter and toss it in the flour you kept back earlier. Lightly coat the butter with flour and add to pan. Stir well, bring to a gentle simmer – taste for salt & pepper, adjust if needed. You are done. Plate up!

Let me know if you make this delicious dish or a variation of it, I'd love to know.