Here I’ll share with you the easiest and most delicious way to serve the classic Chicken Marsala!
I can’t believe it’s taken me this long to upload this recipe, given how much a love a sliced chicken breast recipe 😅. Chicken Marsala is one of those fancy looking/sounding recipes which is so simple to make. You’re going to love it! Follow me…
Preparing Chicken Marsala
You know the drill by now – we’re slicing two chicken breasts right through the centre to create four even-sized breasts. Why? Because it’s an addiction at this point. But also because:
- Thickness: Slicing each breast through the centre will result in two similar-sized breasts, which will in turn cook more evenly.
- Timing: The sliced chicken will also cook through quicker.
Dredging through flour
Once you’ve sliced the chicken you’ll want to dredge it through seasoned flour. This is important to not only give the chicken a nice golden crust, but it’ll also help the chicken absorb the sauce and cling to it.
Cooking the chicken
We’re going to fry the chicken in a pan with oil and butter. The butter adds a nice rich flavour, whilst the oil helps prevent the butter from burning. You’ll want to fry the chicken until you build up a nice golden crust and it’s just about cooked through the centre.
Process shots: add chicken to chopping board (photo 1), slice (photo 2), add to seasoned flour (photo 3), coat (photo 4), add to butter and oil (photo 5), fry (photo 6).
Chicken Marsala Sauce
The key ingredient in the sauce is Marsala Wine.
What is Marsala Wine?
It’s a fortified wine from the region of Marsala in Sicily. It’s got a rich, slightly sweet and nutty flavour. It’s great for drinking, but even better for cooking. It adds such a gorgeous flavour to sauces!
Reducing the wine
You don’t want to add the wine and be done with it – it’ll be way too overpowering and you might end up drunk (if you’re as much of a lightweight as me). It’s essential to simmer and reduce the wine to burn off the alcohol and cook out the pungent boozy flavour.
The sauce should end up silky and quite thick. You don’t need a thickener, just keep simmering until the sauce naturally thickens. You’ll definitely want to use heavy (US) double (UK) cream for this recipe. Using something thinner like milk or half & half will leave the sauce way too thin.
Process shots: fry shallots and garlic in butter (photo 1), fry mushrooms (photo 2), simmer wine (photo 3), simmer cream and stock (photo 4), add chicken (photo 5), baste in sauce (photo 6).
Chicken Marsala FAQ
Where can I find Marsala Wine?
You’ll find it in some supermarkets, but more likely in wine shops and Italian grocers. Failing that you can always pick things like this up online. Just make sure it’s DRY marsala wine, not sweet (which is more commonly used in desserts).
Can I substitute the wine?
The marsala is of course an essential ingredient in chicken marsala. If you’re looking for something similar without wine I recommend going for my Creamy Garlic Mushroom Chicken.
What kind of Mushrooms to use?
I like using baby button mushrooms and slicing them on the thinner side. This way you can still baste the chicken in the sauce without huge mushrooms getting in the way. Plus the smaller size allows the mushrooms to cook quicker.
Serving Chicken Marsala
When it comes to serving the chicken, I recommend some fresh parsley for a final pop of flavour and colour.
Alrighty, let’s tuck into the full recipe for this chicken marsala shall we?!
How to make the best Chicken Marsala (Full Recipe & Video)
The Best Chicken Marsala Recipe
- Large Pan & Tongs
- Sharp Knife & Chopping Board
- Wooden Spoon
- Large Shallow Dish (for dredging chicken)
- Jug (for stock)
Ingredients (check list):
- 2x 250g / 9oz Chicken Breasts, brought close to room temp
- 40g / 1/4 cup Plain Flour
- 1 tsp Salt
- 1/2 tsp EACH: Garlic Powder, Black Pepper
- 1 tbsp EACH: Olive Oil, Unsalted Butter
- 3 tbsp / 45g Unsalted Butter (see notes)
- 2 Shallots, very finely diced
- 2 cloves of Garlic, very finely diced
- 200g / 7oz Baby Button Mushrooms, sliced
- 160ml / 2/3 cup Dry Marsala Wine (see notes)
- 160ml / 2/3 cup Chicken Stock
- 120ml / 1/2 cup Double/Heavy Cream, at room temp
- 1 tbsp Fresh Parsley, to serve (optional)
- Horizontally slice each chicken breast right through the centre to create 4 even-sized breasts.
- In a large shallow dish combine the flour, salt, garlic powder and black pepper. Dredge each chicken breast through the flour, then shake off excess and place to one side.
- Add 1 tbsp oil and butter to a large pan over medium-high heat. Add the chicken and fry both sides for a few mins, or until golden on the outside and just about cooked through the centre. Remove them from the pan and place them to one side.
- Lower the heat slightly to medium, then melt in 2 tbsp butter (save the final tbsp for later). Add the shallots and fry for a couple of mins until they soften, but aren't quite yet turning golden. Add the garlic and fry for 30 seconds or so, then add in the mushrooms and fry until soft and golden.
- Raise the heat to high and pour in the marsala wine. Simmer for 3 mins to reduce it by a little over half. Lower the heat back down to medium and stir in the stock and cream.
- Simmer until the sauce begins to thicken, around 7-10 mins (it will thicken, just keep simmering and stirring away). Add the final tbsp of butter and swiftly stir until it melts and emulsifies with the sauce. Check for seasoning and adjust if needed.
- Add the chicken back in the pan and baste in the sauce to coat it and warm it through. Garnish with parsley then serve up and enjoy!
Quick 1 min demo!
Your Private Notes:
For more similar recipes check out these beauties:
Creamy Chicken Breast Recipes
- Creamy Bacon Chicken
- Creamy Tarragon Chicken
- Creamy Roasted Red Pepper Chicken
- Creamy Tomato Chicken
- Creamy Garlic Chicken
- Creamy Boursin Chicken