Try this Chicken Marsala Recipe, or contribute your own.
- Carbohydrate 48.6972344208771 g
- Cholesterol 0 mg
- Fat 42.7342155363971 g
- Fiber 2.08527140541336 g
- Protein 7.51395983773635 g
- Saturated Fat 3.206766109073 g
- Serving Size 1 1 recipe (139g)
- Sodium 3.07683527836135 mg
- Sugar 46.6119630154637 g
- Trans Fat 0.76813085773371 g
- Calories 606 calories
Step-by-step
- Cut each piece of chicken in half to create 2 thin slices from one piece. You can achieve this by placing a hand on top of each piece and slicing parallel to your hand, carefully.
- Heat the oil in a large heavy skillet.
- Place the flour in a resealable plastic bag and toss each piece of chicken to coat.
- Place the floured chicken into the heated oil and brown on both sides.
- Drain browned chicken on paper toweling.
- Sprinkle salt and pepper onto chicken.
- Pour off all but about 1 Tbsp. of the oil from the skillet.
- To the remaining hot oil add the entire bottle of Marsala wine and boil for about 1 minute, stirring and scraping the pan constantly. (you want to stir in those yummy bits of pan drippings)
- Continue to simmer until gravy thickens. (Easy tip to thicken gravy; dip up a small amount of the gravy into a bowl and stir in 1 tsp. cornstarch until all lumps are gone then pour back into skillet and stir well)
- Add the mushrooms and chicken into the Marsala gravy.
- Simmer about 10 minutes stirring occasionally.
- Serve and enjoy!
Why is my sauce tasting overly sharp and harsh? Cooks usually ask this halfway through preparation when the Marsala wine fails to mellow. Unreduced cooking wine retains an aggressive acidity that overpowers the dish. Boiling the liquid rapidly for sixty seconds drives off that raw alcoholic bite while concentrating the sugars required for a balanced glaze. Achieving proper consistency relies heavily on the pan fond left behind by the protein. Slicing breasts into thin cutlets ensures rapid browning without drying out the interior. Dredging poultry in all-purpose flour creates a barrier that helps thicken the eventual reduction. Cast iron or heavy stainless steel skillets retain heat reliably, producing better fond than thin aluminum pans. Mushrooms absorb cooking liquid quickly, so adding them alongside the protein allows them to soften without turning entirely spongy during the ten-minute simmer. Freezing prepared Marsala dishes introduces textural challenges because starch-thickened sauces often separate upon thawing. Storing leftovers in an airtight container in the refrigerator for up to three days preserves the integrity of the mushroom gravy much better than long-term freezing.
