Italian Chicken Marsala is a traditional comfort dish that has been around for centuries. Dating back to the 19th century this recipe was created in Sicily where Marsala wine is made. It’s a beautiful blend of mushrooms, shallots, garlic and Marsala wine to create a velvety sauce that is topped on perfectly browned chicken breasts. Chicken Marsala is surprisingly easy to make. From start to finish you can have a gourmet meal in 30 minutes. Serve the chicken with your favorite pasta or mashed potato.
Where can I find Marsala wine?
Marsala wine can be found at any grocery store or any store that sells wine and spirits. Make sure that the wine is dry and not sweet because this will change the flavor of your sauce. When looking for wine to cook with I have learned that it’s best to buy a quality bottle. You only want to cook with what you would drink yourself. If the bottle of wine that you’re cooking with is not great your recipe will also not turn out the best. The bottle of wine doesn’t have to be expensive just a quality brand. If you have trouble deciding and are just not sure what bottle to buy ask the store staff for a recommendation.
What do I serve with my Chicken Marsala?
This recipe can be served with different side dishes. My preference is mashed potatoes or pasta, but you can also serve this by itself with a vegetable if you’re trying to cut carbs. Risotto is also a great option because the flavors blend well with the Chicken Marsala recipe. Most sautéd vegetables go well with this dish. Broccolini, asparagus, brussels sprout, zucchini and squash, etc. There is really no wrong option when it comes to pairing your recipe with sides.
Italian Chicken Marsala
- 3 pounds chicken breast- boneless skinless
- 2 shallots- halved and sliced
- 2 garlic cloves- chopped
- 2 packages cremini mushrooms- sliced
- 1/2 cup Marsala wine
- 2 cups chicken broth
- 2 tbsp lemon juice
- 2 tbsp butter-melted
- 1/2 cup arrowroot starch flour can be substituted
- 2 tbsp arrowroot starch flour can be substituted
- 2 tbsp salt
- 2 tbsp pepper
- 1/4 cup fresh parsley- chopped
- 1 tbsp dried oregano
- avocado oil for drizzling
- In a large ziploc bag add chicken breast and seal the bag. Using a mallet pound chicken on both sides to thin them out a bit. Add 1/2 cup of arrowroot starch, salt, and pepper. Shake the bag to coat the chicken all over.
- In a large pan over medium/high heat drizzle oil to coat the bottom. Add your chicken breasts to the pan and brown on both sides. This usually takes about 3-4 minutes on each side. When chicken has been browned place on a large plate and set aside.
- Reduce heat to medium and add shallots to the pan, saute for 1-2 minutes. When shallots have been softened add garlic and mushrooms, saute for another minute. Next, add marsala wine and bring to a boil. Let wine reduce a bit then add chicken stock and oregano. Bring sauce to a boil over medium heat and add chicken back to the pan. Place a lid on the pan and reduce heat to medium/low. Cook the chicken for 15-20 minutes.
- When chicken is done cooking remove and place on a new clean plate. It's time to thicken the sauce. Mix arrowroot starch/flour and the 2 tbsp of melted butter. Pour mixture into your sauce and bring to a boil. Let sauce thicken for a few minutes. Add chopped parsley to the sauce and mix well. Taste and add salt/pepper if needed.
- To plate, add chicken to your favorite pasta or mashed potatoes and then spoon sauce over top. Garnish with more fresh parsley.