This Chicken Marsala recipe is a solid, delicious, classic Italian dinner that is remarkably easy to make.
If you’re looking for something really good to do with chicken for dinner, you should consider making Chicken Marsala. It’s a restaurant-quality dish. In fact, you see it often on the menu at Italian restaurants. It’s a one-skillet meal that is really very easy to make. It’s a favorite with everyone in our house.
Ingredients needed for Chicken Marsala:
- thin-cut chicken breasts
- salt and pepper
- fresh sage
- Marsala wine (I buy the Holland House brand Marsala cooking wine, which is easy to find in USA markets- usually sold near the vinegar)
- chicken broth
- sliced mushrooms
How to make Chicken Marsala:
You will sauté your chicken breasts in butter with a little bit of chopped fresh sage. Then you’ll remove the cooked chicken breasts to a platter and cover it with foil to keep them warm while you make the sauce.
The Marsala sauce is a simple mix of Marsala wine and chicken broth. It’s simmered and reduced. Sliced mushrooms are cooked along with the sauce.
Use fresh mushrooms and fresh sage for this recipe. It will make all the difference!
What to serve with this dinner:
Since Chicken Marsala is the star of the meal, it lends itself to simple side dishes. You can get away with serving salad, bread and a carb side with this recipe. Perhaps consider angel hair pasta or scalloped garlic potatoes. Oven-Roasted Green Beans or Carrots and Asparagus with Maple Butter would be delicious substitutes for a starchy side as well.
Does the alcohol disappear in this recipe while cooking?
That’s kind of a myth. The longer you cook something with alcohol, the more the alcohol cooks out. But you’d have to cook something for about 3 hours in order for all traces of the alcohol to disappear. You won’t get drunk eating Marsala chicken. But if you have sensitivities to alcohol or if you just avoid it in general, then this is probably not the recipe for you.
If you are not opposed to cooking with alcohol, then you should try this recipe. I think you’ll find it to be an amazing way to make chicken. Enjoy!
Here are a few more chicken recipes you might like to try:
- Oven Baked BBQ Chicken
- Apricot Balsamic Chicken
- Chicken Diane
- Creamy Swiss Chicken Bake
- Cranberry Chicken
- Apple Thyme Chicken
- Chili Lime Chicken
- Baked Cornflake Chicken
- 32 ounces thin sliced boneless skinless chicken breast
- 3/4 cup all purpose flour
- 6 tablespoons (¾ stick) butter, divided
- 1 tablespoons chopped fresh sage
- 1 cup dry Marsala wine
- 1 cup low-sodium chicken broth
- 8 ounces sliced mushrooms, rinsed
- fresh sage leaves, for garnish
- Sprinkle the chicken with salt and pepper. Dip the chicken into the flour; shake off the excess.
- In a large skillet, melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the chopped sage; sauté 1 minute. Add half of the chicken. Sauté until brown and cooked through, about 3 minutes per side.
- Transfer the chicken to a platter. Repeat with the remaining butter and chicken. Tent the platter with foil to keep the chicken warm.
- Add the marsala and broth to the skillet; bring to a boil, scraping up any browned bits. Add the mushrooms. Boil until the sauce is reduced to 1/2 cup, about 10 minutes. Season with salt and pepper; spoon over the chicken. Garnish with fresh sage leaves; serve.
- *If you are preparing this recipe as GLUTEN FREE, just be sure to use a brand of chicken broth that is designated as gluten free. And use GF flour in place of all-purpose.