Chicken marsala is a famous Italian chicken based recipe that has even tempted the American palates. The juicy mushroom-flavored sauced makes the chicken tastes heavenly. This authentic Italian dish gets its phenomenally indigenous flavours from the marsala wine and the mushrooms.
It is one such Italian recipe that can never turn down any palate. Its great flavors have made this dish one of the most relished Italian dishes in the entire world.
4 boneless chicken breasts, pounded
1 cup of marsala wine
2 cups of cremini mushroom, halved
1 cup of low sodium chicken broth
2 large cloves of garlic, peeled and thinly sliced
4 tablespoons of chopped fresh parsley
1/4th cup of olive oil
1 cup of all-purpose flour
2 small shallots, thinly sliced
4 teaspoons of unsalted butter
Freshly ground black pepper
1. Pour the flour in a plate and spread it around so that the chicken breasts can be easily dredged in the flour. But before doing that, dredge the butter cubes in the flour and then set them aside. Next, take the chicken breasts and dredge them in the flour one by one. Once done, set them aside in a plate and then place a pan over medium heat.
2. Oil the pan with the olive oil and then place two chicken breasts in it once the oil starts sizzling. Fry the chicken breasts for 4-5 minutes or until they turn golden brown and then flip them over to fry the other side for the same duration. Remove the chicken breasts from the pan once they turn golden brown on both sides and then fry the remaining two chicken breasts in the same way.
3. Once all the chicken breasts are fried, set them aside in a plate and then throw the thinly sliced shallots and the garlic into the pan. Sauté the garlic and shallots until they turn translucent and aromatic, for about 2-3 minutes. Next, add the halved cremini mushrooms to the sautéed shallots and garlic. Add a pinch of salt and ground black pepper to the ingredients to impart a rounded flavour to the dish.
4. Stir and cook the mixture for about 5-8 minutes or until the mushrooms wilt by releasing their juices. Once the mushrooms are wilted and caramelized, pour the marsala wine over the mixture and then give it a brief stir. Cook the mixture on medium flame for about 1-2 minutes so that the alcohol can be cooked out. Once done, pour the chicken broth into the pan.
5. Cook the sauce for 5-7 minutes or until it is reduced to about half of its original quantity. Once you get the desired consistency, season the sauce with salt and black pepper and then drop-in the flour-dredged butter cubes. Stir and cook the sauce until the butter melts completely and thicken up the sauce.
6. Cook the sauce for another 1-2 minutes and then throw-in the chopped fresh parsley. Stir the sauce lightly to mix-in the parsley and then carefully place the fried chicken breasts in the pan. Cook the chicken in the sauce for 2-3 minutes and then serve the dish by spooning the sauce all over the chicken breasts.