Some recipes never go out of style, and the one-pan dinner known as chicken Marsala is one of them. The key ingredient is Marsala wine, a slightly sweet, fortified wine originally from Sicily that adds a rich, nutty flavor. Look for “secco” (dry) Marsala, or substitute dry sherry in a pinch. It will keep indefinitely stored in a cool dry place. We use small chicken breasts here for quick and even cooking, but if you can only find larger ones, cut them in half horizontally into 2 cutlets that are each about ½ inch thick. The recipe makes plenty of sauce, perfect for a side of buttered noodles or mashed potatoes. The recipe is a Yummly original created by Ivy Manning.
- 4 boneless skinless chicken breasts (small, 6 to 8 oz. each; or use 2 large chicken breasts cut in half horizontally)
- 1 tsp. dried sage
- 1/2 tsp. salt (plus more to taste)
- 1/4 tsp. black pepper
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. unsalted butter
- 8 oz. cremini mushrooms (quartered)
- 1/2 cup sliced shallots (1 large or 2 small shallots)
- 2 Tbsp. all-purpose flour
- 2 garlic cloves (thinly sliced)
- 1 cup chicken broth
- 2/3 cup dry marsala wine (or dry sherry)
- 1 Tbsp. Italian parsley (finely chopped)
- Sprinkle chicken with sage, 1/2 tsp. salt, and the pepper. Heat olive oil and butter in a large frying pan over medium-high heat. Add chicken and cook until golden brown, turning once, about 3 minutes per side. Transfer chicken to a plate and set aside. (The chicken will finish cooking later.)
- Add mushrooms, shallots, and 1 pinch of salt and cook, stirring frequently, until the mushrooms have given off their liquid and are beginning to brown, about 6 minutes. Add flour and garlic and cook, stirring, until all the flour has been absorbed, about 1 minute. Reduce heat if the bits on the bottom of the pan begin to scorch.
- Pour chicken broth and marsala into the pan and scrape up browned bits from the bottom of the pan. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 4 minutes.
- Add chicken and any accumulated juices on the plate to the pan. Turn chicken with tongs to coat with sauce. Cover, reduce heat to medium-low, and simmer gently until chicken is no longer pink in the center and reaches 160° to 165°F on an instant-read thermometer, 5-8 minutes.
- Sprinkle chicken with parsley, and serve.
Unlock full nutritional details with subscription
|Calories430Calories from Fat170|
|% DAILY VALUE|
|Calories from Fat170|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Jot it down
Subscribe to Yummly to add notes