OHOW’s Favorite Chicken Marsala
A chicken-based dish is a classic weeknight dinner go-to. Make it delicious with OHOW’s Favorite Chicken Marsala! Chicken Marsala is a time-honored Italian-American meal that has existed, in some form, since the 1800s. The dish likely originates from western Sicily, Italy, a region famously known for its Marsala wine production.
Our recipe combines rich flavors with simple preparation so that any home chef can make it. Plus, its warm and earthy flavors are perfect for warming up on a cold winter night. If you’re hungry, it’s time to cozy up, pour a glass of wine, and get into the kitchen!
You start this recipe by coating thinly pounded chicken breast or chicken tenderloin in a seasoned flour mixture. Next, briefly sauté the chicken, not cooking it all the way through. Removing the chicken from the pan makes the perfect base to begin your Marsala reduction sauce consisting of mushrooms, shallots, garlic, Marsala, heavy cream, thyme, and other seasonings.
When the sauce is ready, add the chicken back to the pan to soak up the goodness in the sauce. When the chicken has cooked all the way and the sauce has thickened, it’s ready to serve. We love topping this dish with fresh herbs and parmesan cheese and serving alongside linguini pasta and pan-seared asparagus. Whatever you choose to pair the dish with, it’s sure to be a hit and a repeat requested dish!
OHOW’s Favorite Chicken Marsala
- 1-1/2 pounds boneless skinless chicken breasts, pounded ¼-inch thick or chicken tenderloins
- 3 tbsp all-purpose flour
- Kosher Salt
- black pepper, freshly ground
- 1 tbsp olive oil
- 4 tbsp butter
- 1 (8oz.) package pre-sliced button mushrooms
- 2 whole shallots, peeled and sliced thin if you don’t have shallots, yellow onion will do
- 2 cloves garlic, chopped
- 2/3 cup chicken broth
- 2/3 cup Marsala wine Chef Mike recommends Cribari Cellars
- 1 cup heavy cream
- 1 tsp fresh thyme, chopped
- 1 tbsp fresh parsley, chopped for garnish
- Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal the bag tightly and shake to coat chicken evenly. Set aside.
- Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat (nonstick sauté pan will work). Place the flour-dusted chicken in the pan, and cook, turning once, until the chicken is golden. Do not cook all the way through. This will take about 6 to 8 minutes total. Transfer the chicken to a plate and set aside.
- Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and 1/4 teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon of pepper; use a wooden spoon to scrape and stir. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes. Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley and serve.
- Serve over linguini pasta with a sprinkle of shredded parmesan cheese and some pan seared asparagus.