Imagine a dish that transports you straight to the heart of Italy with every single bite - a classic Chicken Marsala that's so delectable, it'll make your taste buds dance with pure delight! This restaurant-quality recipe brings the famous Buca di Beppo magic right into your home kitchen, transforming an ordinary dinner into an extraordinary culinary experience. Whether you're looking to impress your dinner guests or simply craving a restaurant-style meal without leaving your house, this Chicken Marsala will become your new go-to recipe that promises restaurant-level flavor and home-cooked comfort.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1/2 cup olive oil
- 1 cup mushrooms, sliced
- 1 cup Marsala wine
- 1/2 cup chicken broth
- 1/4 cup fresh parsley, chopped
Instructions
- Prepare the chicken breasts by placing them between two sheets of plastic wrap. Use a meat mallet to pound the chicken to an even 1/4-inch thickness, ensuring uniform cooking.
- Season the chicken breasts generously with salt and freshly ground black pepper on both sides.
- Spread the all-purpose flour on a large flat plate. Dredge each chicken breast completely in the flour, shaking off any excess to create a light, even coating.
- Heat olive oil in a large, heavy-bottomed skillet over medium-high heat until it shimmers and is just before smoking.
- Carefully place the floured chicken breasts into the hot oil. Cook for approximately 4-5 minutes on each side until golden brown and the internal temperature reaches 165°F.
- Remove the chicken from the skillet and set aside on a warm plate, tenting with aluminum foil to keep warm.
- In the same skillet, add sliced mushrooms and sauté for 3-4 minutes until they release their moisture and become lightly browned.
- Pour in the Marsala wine and chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Simmer the sauce for 5-7 minutes, allowing it to reduce and concentrate in flavor, stirring occasionally.
- Return the chicken to the skillet, spooning the sauce and mushrooms over the top. Allow to heat through for 2-3 minutes.
- Garnish with freshly chopped parsley just before serving.
- Plate the chicken, ensuring each serving gets an equal portion of the Marsala sauce and mushrooms.
Tips
- Meat Preparation is Key: Always pound chicken to an even thickness to ensure uniform cooking and tender results.
- Temperature Matters: Use a meat thermometer to confirm chicken reaches 165°F for food safety without overcooking.
- Flour Coating Technique: Shake off excess flour to prevent a heavy, pasty coating - you want a light, crispy exterior.
- Pan Temperature: Ensure your skillet is hot but not smoking when adding olive oil for the perfect golden-brown sear.
- Mushroom Magic: Use fresh mushrooms and don't overcrowd the pan to achieve proper caramelization.
- Sauce Reduction: Let the Marsala wine and broth simmer and reduce to concentrate flavors and create a rich, luxurious sauce.
- Fresh Herbs Make a Difference: Use freshly chopped parsley right before serving to add brightness and freshness to the dish.
Nutrition Facts
Calories: 523kcal
Carbohydrates: 30g
Protein: 26g
Fat: 29g
Saturated Fat: 4g
Cholesterol: 55mg
