| Prep: 20 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 395 | 15g | 6g | 22g |
| sugars | fibre | protein | salt |
| 5g | 2g | 46g | 1.2g |
Why I Love Italian Marsala Chicken
There’s just something special about a warm, comforting plate of Marsala Chicken. Inspired by the family recipes of my Italian grandparents, this dish perfectly bridges the best of old world Italian fare with the heartiness of a New Jersey family dinner table. Hearty in its flavors and satisfying in its simplicity, Marsala Chicken is one of those dishes that quickly becomes a beloved favorite.
A Lesson in Love and Cooking
My love affair with Marsala Chicken is a love story that spans decades, cultures, and family traditions. When my grandparents emigrated from Italy to the United States, they brought with them a wealth of family recipes, each rich with history and flavor. It was in my grandmother’s kitchen that I learned the love and care put into each dish could transform the simplest ingredients into something magical.
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Marsala Chicken: A Homestead Favorite
For me, creating a dish like Marsala Chicken is an act of pure love. The simple, yet flavorful, ingredients blend seamlessly together in a cozy symphony that warms not only your belly, but your heart. I’ve tried countless chicken dishes over the years, but none have quite captured the perfection of Marsala Chicken. The rich Marsala wine adds depth to the skillet-seared chicken, while the hearty mushrooms give the dish a scrumptious earthy touch.
This recipe reminded me of the brilliant work of Giada De Laurentiis, who has brought Italian-American cuisine to the forefront with her innovative approach and passion for good food.
If you’ve enjoyed dishes like Chicken Tetrazzini or Chicken Parmesan in the past, then you will absolutely love Marsala Chicken. Moreover, it pairs perfectly with a simple tossed salad or some hot garlic bread for a complete and satisfying meal.
In short, Marsala Chicken is more than just a dish for me – it’s a cherished family heirloom, a delightful memory of my childhood, and a richly satisfying culinary delight that continues to bring joy, warmth and coziness to my kitchen.
What You’ll Need
- 6 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1.5 cups Marsala wine
- 1.5 cups chicken stock
- 1.5 cups sliced mushrooms
- 1 teaspoon dried oregano
- 1/2 cup chopped fresh parsley
Method
Step One
Season the chicken breasts with salt and pepper. Then dredge them in the all-purpose flour, shaking off the excess.
Step Two
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. When the butter has melted, add the chicken breasts to the skillet. Cook them until they are golden brown on both sides, this is usually about 3 minutes per side. Once all the chicken breasts are cooked, remove them from the skillet and set them aside.
Step Three
In the same skillet, add the remaining 2 tablespoons of butter and the chopped onion. Cook until the onion is translucent. Then add the minced garlic and continue to cook for another 2 minutes.
Step Four
Pour the Marsala wine into the skillet, scraping the bottom to loosen any browned bits. Bring the mixture to a boil and then reduce the heat to a simmer. Let the wine simmer for about 5 minutes, or until it is reduced by half.
Step Five
Add the chicken stock, sliced mushrooms, and dried oregano to the skillet. Mix everything well. Return the chicken breasts to the skillet, nestling them in among the mushrooms. Cover the skillet and simmer for 10 – 15 minutes, or until the chicken is cooked through.
Step Six
Remove the skillet from the heat and stir in the chopped fresh parsley. Your Marsala Chicken is now ready to enjoy.
