Easy Weeknight Chicken Marsala

Do you remember the first time you tasted a certain meal?

Personally, I feel that our first memories associated with certain ingredients or meals are some of the most cherished.

Food, after all, is something that everyone needs to live, so it unites us all, in a way.

That’s why I like to think back to the first time I tried a particular dish, to the people who were there, and to the memories we made.

It’s like baking cookies at Christmastime or making macaroni and cheese as a kid. You make those memories and they are ones that you hold fondly in your heart.

Or maybe that’s just the sappy part of me… Does anyone else out there relate?

Let’s talk about this particular recipe. Chicken Marsala is a classic Italian dish, right alongside Chicken Piccata and Chicken Parmesan, that I’m sure you’ve heard of, if not tasted, if you’ve ever been to a traditional Italian restaurant.

I happened to be lucky with my first experience with this dish. I tried chicken Marsala for the first time in Italy, on the terrace of a small restaurant.

We were celebrating my twenty-first birthday, and someone at the table had ordered it. Up until that point, I’d always been wary of the dish because I was not a fan of eating mushrooms.

Wow, did my entire world view on mushrooms change once I tasted a bite of this dish! It was warm and bold, while being comforting and smooth in flavor. Every mouthful was like a dream, and it was at that moment that I started to change my mind about mushrooms.

I mean, our Chicken with Rosemary and Mushrooms recipe is not half bad. But this dish transformed my opinion completely.

I am sure you can tell by now that this is not just any old mushroom dish. The mushrooms are cooked until they are supple and soft, and browned to make them full of rich and intense flavor.

When you pair these with the Marsala wine and some chicken stock, the flavor of the sauce becomes layered and builds in intensity.

This is what makes it perfect for pouring over thinly sliced pieces of chicken that have been cooked until golden brown. The outside is lightly dredged in flour so it has a slight crispness and crunch to it.

You can serve this dish with a variety of sides (I’ll describe a few favorites at the end of this article – keep reading!) and it makes for such an easy meal.

The whole dish comes together in an hour, which might seem like a lot of time for a weeknight meal. However, when it comes to the level of flavor that you’re able develop with just a few ingredients, putting in an hour of work to make the meal is oh-so-worth it.

You need time for those mushrooms to cook and for the sauce to come together, because it truly is the star of the show.

This also makes a very special meal to serve up for a simple weeknight dinner party, or a birthday celebration. The recipe serves four people, but it can easily be scaled up for additional guests as needed.

People will think you slaved over the stove all day! You don’t need to tell them that really, it only took an hour.

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Cooking By the Numbers…

Step 1 – Prep, Chop, and Measure

Get out a sturdy cutting board, and your favorite chef’s knife.

Trim the fat off the whole chicken breasts and slice the breasts in half to create two thin pieces.

Place the chicken breast halves between plastic wrap and pound thinly, so they are even. You can use a meat tenderizer for this, or even a rolling pin.

Season with salt and pepper on both sides of each piece, then set aside let sit at room temperature for 10-20 minutes.

Wash the mushrooms, remove the stems, and slice them.

Remove the stems and chop the parsley until you have a total of 2 tablespoons.

Measure all remaining ingredients as listed on the ingredients list. Make sure you are using dry Marsala rather than sweet for this recipe, since it’s a nice complement to savory dishes.

Step 2 – Cook

When you’re ready to cook, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Stir together your flour or cornstarch with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper in a shallow bowl, or use a small bowl and then transfer it to a plate.

Dredge each piece of chicken lightly on both sides.

When the oil is hot, add chicken and cook for 4 minutes on each side. The meat should be cooked through and lightly browned.

Remove the chicken from the pan and transfer it to a serving platter.

Cover with aluminum foil to keep it warm.

Step 3 – Make Sauce and Serve

Reduce the heat to medium and add 1 teaspoon of olive oil. Add the mushrooms and season them with salt and pepper. Saute, stirring occasionally, until they are browned and the moisture has evaporated. This will take about 5 minutes.

Pour in the Marsala to deglaze the pan, and bring it to a boil. Use a wooden spoon to scrape up any bits of flavorful fond from the bottom of the pan. Cook until the wine has reduced slightly, about 2-3 minutes.

Pour in the chicken stock and bring the mixture back to a simmer. Let the sauce reduce by half, continuing to cook for about 5 minutes.

Remove from the heat, and stir in the butter to enrich the sauce. Season with salt and pepper to taste.

Pour the sauce over the cooked chicken. Sprinkle with parsley, and serve immediately with mashed potatoes or pasta.

What Sides Make the Perfect Pairing with This Dish?

I recommend serving chicken Marsala with your favorite kind of pasta, or roasted potatoes. Penne is my personal favorite, but you can also use spaghetti, linguine, angel hair, or any other type that you prefer.

If you are making roasted potatoes, I prefer russets or golden varieties. Mashed is another nice option. You can even serve this dish with brown or white rice, if that’s your favorite starchy side.

Finally, don’t forget the vegetables! In addition to the mushrooms, I like a nice green salad, easy roasted broccoli, Brussels sprouts, or green beans.