Chicken Marsala
- thespiceapothecary
- Feb 22
- 2 min read
Tender, lightly floured chicken breasts, perfectly seasoned and simmered in a rich Marsala wine sauce with garlic, mushrooms, and sun-dried tomatoes. This easy Chicken Marsala recipe is perfect for a comforting weeknight dinner or elegant entertaining.
Ingredients for Chicken Marsala
4 boneless, skinless chicken breasts (filet and pound out thinly)
2 cups of flour
2 tablespoons of Everyday Seasoning or 2 tablespoons Garlic Herb Seasoning + 2 teaspoons kosher salt
4 tablespoons of extra virgin olive oil (more as needed)
4 tablespoons of butter
3 tablespoons of sliced sundried tomatoes in oil
6 garlic cloves sliced
10 -12 ounces of baby bella mushrooms
3 cups of quality Marsala wine
1 tablespoon of Marsala for thickening
1 tablespoon of flour
Fresh basil, chopped
Fresh parsley, chopped
Directions
Trim any excess fat and sinew from the chicken. Filet the chicken breasts (or have a butcher do this). Place the chicken on a cutting board and cover with plastic wrap. Pound them out with a meat tenderizer. Flip and repeat.
Mix 2 cups of flour with 2 tablespoons of The Spice Apothecary's Everyday Seasoning or 2 tablespoons Garlic Herb Seasoning + 2 teaspoons kosher salt into the flour. Dredge both sides of the cutlets and shake off any excess flour
Add 4 tablespoons of butter and 4 tablespoons of extra virgin olive oil to a non stick pan over medium heat. When the butter is melted and bubbling add in some cutlets; being careful not to over crowd them.
Cook 3-4 minutes then turn and cook another 2-3 minutes until lightly brown and a fork slips into the cutlet easily. Remove them to a rack to drain excess oil. Sprinkle with a little kosher salt.
Drain off some of the excess oil from the pan and add in 3 tablespoons of sliced sundried tomatoes in their oil along with 6 thinly sliced cloves of garlic. Cook 4-6 minutes or until the garlic is softened.
Clean any excess soil (if any) from 10-12 ounces of baby bella mushrooms using a dry paper towel. Slice the mushrooms and add them to the pan and stir to incorporate all the ingredients. Cook around 2 minutes.
Add in 3 cups of quality sweet Marsala wine. Bring to a boil, then reduce to a simmer and cook 6-8 minutes. Whisk together 1 tablespoon of the marsala and 1 tablespoon of flour. Stir into the sauce to thicken it. Dip the chicken cutlets into the sauce to coat then nestle them into the pan. Simmer the chicken for 10-12 minutes.
Remove from the heat. Sprinkle with 1 tablespoon each of freshly chopped basil and parsley.
Enjoy!
For step by step directions, visit our sister blog, Simply Sundays: Chicken Marsala
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