Chicken Marsala
Some recipes become traditions without anyone planning it.
This Chicken Marsala started with my mom's recipe, but over the years I've made it my own—lightening it up while keeping all of the rich, comforting flavors that make it so special. Today, it's the meal my family requests almost every time they're together.
The secret isn't complicated. A good Marsala wine, a variety of mushrooms for incredible depth of flavor, and one simple technique: cook the chicken first, then prepare the sauce before adding the chicken back to finish cooking. The result is tender chicken that absorbs every delicious bite of that savory Marsala sauce.
During the summer, I often add sweet cherry tomatoes for a fresh burst of color and flavor. It's a small addition that makes the dish feel even brighter.
Whether you're making dinner for your family or entertaining friends, this is one of those recipes that feels special enough for guests but easy enough for a weeknight meal.
Chicken Marsala
INGREDIENTS
1 pound boneless chicken breasts, thinly sliced
Kosher salt and freshly ground black pepper
4 tablespoons flour (can be gluten-free), divided
2 teaspoons minced garlic
2 tablespoons extra-virgin olive oil
8-ounce baby bella mushrooms, sliced
1/2 cup Marsala wine
3/4 cup chicken stock
2 tablespoons butter, divided
Fresh basil, chopped
DIRECTIONS
Season chicken with salt and pepper on both sides. Dredge lightly in 3½ tablespoons of the flour, shaking off excess.
Heat olive oil and garlic in a large skillet over medium-high heat. Add chicken and cook 2–3 minutes per side until lightly golden and just cooked through. Remove and set aside.
Add 1 tablespoon butter to the same pan. Once melted, add mushrooms and sauté about 5 minutes, until softened and lightly browned.
Add Marsala wine and simmer until the alcohol cooks off and the liquid reduces slightly.
Stir in chicken stock and simmer about 1 minute.
Stir in remaining butter. Return chicken to the pan and sprinkle in remaining flour if a thicker sauce is desired. Simmer 1–2 minutes, until chicken is heated through. Season to taste and garnish with fresh basil.
TO SERVE
With mashed potatoes (always, according to Scott), or alongside roasted vegetables.
