Chicken Marsala with Mushrooms and White Wine Sauce

Introduction

Chicken Marsala is a beloved Italian-American classic featuring tender chicken breasts simmered in a luscious sauce made with Marsala wine, earthy mushrooms, and fragrant garlic. The dish is simple to make yet feels elegant and restaurant-quality. Its origins trace back to Sicily, where Marsala wine is produced, and over time it became a favorite in Italian-American kitchens.

The rich, slightly sweet wine sauce perfectly complements the savory chicken and mushrooms, creating a comforting and flavorful meal that can be enjoyed on both weeknights and special occasions. Served with pasta, mashed potatoes, or crusty bread, Chicken Marsala is a timeless dish that never fails to impress.

Why I Love This Recipe

I love this recipe because it’s the perfect balance of sophistication and comfort. The Marsala wine infuses the sauce with warmth and depth, while the mushrooms add an earthy richness that makes the dish feel hearty and satisfying. The chicken stays tender and juicy, soaking up all those incredible flavors.

Another reason I adore this recipe is how versatile it is—you can dress it up for a dinner party or make it as a cozy family meal. It’s quick enough for weeknights, yet elegant enough to serve to guests. For me, Chicken Marsala represents the beauty of simple ingredients coming together to create something extraordinary.

Why It’s a Must-Try Dish

Chicken Marsala with Mushrooms and White Wine Sauce is more than just a meal—it’s an experience. The dish brings together the richness of Italian flavors with the comfort of a homestyle dinner, making it a must-have recipe in your collection.

• Flavor Depth: The Marsala wine provides a unique, slightly sweet and nutty note that you won’t find in most chicken dishes. Combined with earthy mushrooms and garlic, the sauce becomes luxuriously complex yet incredibly balanced.
• Restaurant Quality at Home: It delivers the kind of elegance you’d expect at a fine Italian restaurant but can be recreated in your kitchen with simple steps. It feels indulgent without requiring complicated techniques.
• Versatility: Chicken Marsala can be paired with pasta, rice, mashed potatoes, or even roasted vegetables, making it a flexible centerpiece for countless meals.
• Crowd-Pleaser: Its rich flavor appeals to both adventurous eaters and those who prefer classic comfort food. Whether you’re hosting a dinner party or cooking for your family, it’s almost guaranteed to impress.
• Special Yet Accessible: The recipe uses everyday ingredients (chicken, mushrooms, garlic) elevated by the addition of Marsala wine, making it both familiar and exciting.

Prep and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes

Servings & Nutrition

• Servings: 4
• Calories (per serving): ~420 kcal

Cuisine & Course

• Cuisine: Italian-American
• Course: Main Course / Dinner

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup all-purpose flour (for dredging)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 8 oz (225 g) cremini or button mushrooms, sliced
• 2 cloves garlic, minced
• ¾ cup Marsala wine
• ¾ cup chicken broth
• ½ cup heavy cream (optional, for creamier sauce)
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Simple Cooking Directions

1. Pound chicken breasts thin and dredge in flour.
2. Pan-sear in butter and olive oil until golden; set aside.
3. Sauté mushrooms and garlic, then deglaze pan with Marsala wine.
4. Add chicken broth (and cream, if using), simmer into a sauce.
5. Return chicken to the pan, simmer until cooked through.
6. Garnish with parsley and serve.

Step-by-Step Recipe Preparation

1. Prepare the chicken: Place chicken breasts between plastic wrap and pound until about ½-inch thick. Season with salt and pepper. Dredge lightly in flour, shaking off excess.
2. Cook the chicken: Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook chicken for 3–4 minutes per side until golden brown. Transfer to a plate and set aside.
3. Cook the mushrooms: In the same skillet, add remaining butter. Add mushrooms and cook until browned, about 5 minutes. Stir in garlic and sauté for 1 minute.
4. Deglaze the pan: Pour in the Marsala wine, scraping up any browned bits. Let it simmer for 2–3 minutes to reduce slightly.
5. Make the sauce: Add chicken broth (and cream if desired). Stir and let simmer for 5–7 minutes until sauce thickens.
6. Finish the dish: Return chicken to the skillet, spoon sauce over, and simmer for another 5 minutes until chicken is cooked through.
7. Garnish and serve: Sprinkle with parsley and serve hot.

How to Serve

• Serve over buttered pasta, creamy mashed potatoes, or rice.
• Pair with crusty bread to soak up the sauce.
• Add a fresh green salad or roasted vegetables on the side.

Additional Recipe Tips

• Pound chicken evenly for uniform cooking.
• Don’t overcrowd the pan; cook chicken in batches if needed.
• Use dry Marsala wine for best results (avoid sweet Marsala).
• Add a splash of cream for a richer, restaurant-style sauce.

Variations

• Creamy Chicken Marsala: Add ½ cup heavy cream for a silky texture.
• Gluten-Free: Use cornstarch instead of flour for dredging.
• Vegetarian: Substitute chicken with portobello mushrooms or cauliflower steaks.
• Extra Flavor: Add a touch of Dijon mustard to the sauce.

Freezing and Storage

• Storage: Store leftovers in the fridge in an airtight container for up to 3 days.
• Freezing: Freeze in a freezer-safe container for up to 2 months (sauce may thicken slightly after reheating).
• Reheating: Warm gently on the stovetop over low heat, adding a splash of broth to loosen sauce if needed.

Special Equipment Needed

• Meat mallet (for pounding chicken)
• Large skillet or sauté pan
• Tongs for flipping chicken

Conclusion

Chicken Marsala with Mushrooms and White Wine Sauce is a timeless dish that beautifully balances savory, earthy, and slightly sweet flavors. It’s easy enough for weeknight dinners yet elegant enough to serve at a dinner party. With its rich sauce, tender chicken, and warm Italian roots, this recipe is one you’ll want to cook again and again.

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Chicken Marsala with Mushrooms and White Wine Sauce

Author: admin Cuisine: American Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Servings: 4 Calories: 420 kcal

Description

Chicken Marsala is a beloved Italian-American classic featuring tender chicken breasts simmered in a luscious sauce made with Marsala wine, earthy mushrooms, and fragrant garlic. The dish is simple to make yet feels elegant and restaurant-quality. I

Ingredients

Scale

1/2x 1x 2x 3x

• 4 boneless, skinless chicken breasts
• ½ cup all-purpose flour (for dredging)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 8 oz (225 g)
• 2 cloves garlic, minced
• ¾ cup Marsala wine
• ¾ cup chicken broth
• ½ cup heavy cream (optional, for creamier sauce)
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Prepare the chicken : Place chicken breasts between plastic wrap and pound until about ½-inch thick. Season with salt and pepper. Dredge lightly in flour, shaking off excess.
2. Cook the chicken : Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook chicken for 3–4 minutes per side until golden brown. Transfer to a plate and set aside.
3. Cook the mushrooms : In the same skillet, add remaining butter. Add mushrooms and cook until browned, about 5 minutes. Stir in garlic and sauté for 1 minute.
4. Deglaze the pan : Pour in the Marsala wine, scraping up any browned bits. Let it simmer for 2–3 minutes to reduce slightly.
5. Make the sauce : Add chicken broth (and cream if desired). Stir and let simmer for 5–7 minutes until sauce thickens.
6. Finish the dish : Return chicken to the skillet, spoon sauce over, and simmer for another 5 minutes until chicken is cooked through.
7. Garnish and serve : Sprinkle with parsley and serve hot.