Treat your family to an Sicilian dinner at home in less than 30 minutes. You’ll love how easy it is to make these gourmet chicken breasts braised in a velvety Marsala wine reduction with sautéed mushrooms and garlic.
Chefs love Italian Marsala wine because of its subtly sweet and smoky flavors that caramelize down into a rich sauce which can be used to make risotto, tiramisu, and our favorite, chicken Marsala. Marsala wine comes in both dry and sweet varieties, but usually dry is used for chicken Marsala. If you can, get the real stuff — not the one that’s labeled for cooking — because then you can enjoy a glass while you cook dinner.
A great Marsala sauce starts with the fond–that’s those little brown bits that you scrape up and incorporate into the pan sauce after searing the meat, and it’s where all the flavor comes from. Some Marsala recipes have you coat the chicken in flour before browning — but if you brown flour-coated chicken, it’s the flour that’s browning and not the chicken. Which sounds more flavorful to you, flour or chicken? That’s why we start our Marsala sauce with chicken breasts seasoned with nothing more than salt & pepper. Granted, the flour is great for thickening the sauce, but we solve that problem with a little heavy cream that gives our Marsala sauce so much silkiness. Even better!
Serve your Marsala chicken with pasta, mashed potatoes, or veggies for a satisfying one-pan meal that tastes just like your favorite Italian restaurant.