Chicken Marsala is popular Italian-American dish made with lightly breaded, pan-fried chicken cutlets in a rich Marsala wine and mushroom sauce. Although it’s commonly a restaurant dish, it’s really simple to make homemade. This one pan dish can be ready to eat in under an hour. The recipe makes a fantastic, rich sauce that is delicious over pasta, rice pilaf, or mashed potatoes.
How to Make Chicken Marsala
Remove the chicken from the fridge 20-30 minutes before you plan to cook, and season well with salt. Leave to come to room temperature. Dredge both sides of the chicken pieces in flour seasoned with salt and pepper and shake off any excess. Heat the oil over medium-high flame in a large skillet or frying pan. Add the pieces to the pan and fry until golden, flip, and repeat on the other side. Do this in batches to keep from overcrowding the pan. Remove the chicken to a large platter in a single layer to keep warm. Lower the heat to medium, add the Pancetta to the same pan, and cook until crisp. Remove the pancetta from the pan onto a plate lined with paper towels using a slotted spoon. Add the onions to the pan and cook until softened. Add the mushrooms and saute until they are nicely browned, and their moisture has evaporated. Add the garlic and cook another minute—season with salt and pepper and coat in 1 tablespoon of flour. Add the Marsala wine to the pan, bring to a boil and cook down for a minute to cook out the alcohol. Add the chicken stock and simmer for another minute to thicken the sauce slightly. Stir in the butter and parsley. Return the chicken and Pancetta to the pan; simmer for 1 to 2 minutes to heat the chicken through. Taste for seasoning and season with salt as needed before serving. Freezing Instructions: Add to a freezer-safe, airtight container, label, and freeze for up to 3 months. When you’re ready to use, thaw overnight in the fridge. Leftovers & Reheating -Add to a freezer-safe, airtight container, label, and freeze for up to 3 months. When you’re ready to serve, thaw overnight in the fridge. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
