Description
Alton Brown’s Chicken Marsala delivers classic Italian-American comfort with sophisticated culinary precision. Professional chefs and home cooks alike will savor this elegant dish featuring perfectly sautéed chicken breasts nestled in rich, deeply flavored Marsala wine sauce.
Ingredients
Scale
Main Proteins:
- 1 ¼ pounds (567 grams) chicken breast, (2 large), or chicken tenders
Seasonings and Spices:
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- ½ teaspoon onion powder
- 2 garlic cloves, minced
Cooking Components:
- ¼ cup all-purpose flour, for dredging
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 8 ounces (226 grams) brown button mushrooms, halved or thickly sliced if very large
- ¾ cup dry marsala wine, (not sweet)
- ¾ cup chicken stock, reduced-sodium
- ½ cup heavy whipping cream
- 2 tablespoons parsley, finely chopped
Instructions
- Carefully slice chicken breasts lengthwise into four uniform cutlets, then gently flatten between plastic wrap sheets until approximately 0.33 inches (8.5 millimeters) thick.
- Generously coat chicken pieces with all-purpose flour, ensuring excess is thoroughly shaken off, then season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Heat a large heavy-bottomed skillet over medium temperature, adding 2 tablespoons olive oil and 1 tablespoon unsalted butter.
- Once fat mixture is shimmering, carefully place seasoned chicken cutlets into pan, cooking approximately 3 to 4 minutes per side until achieving a golden-brown exterior and internal temperature reaches 165°F (74°C).
- Transfer cooked chicken to a warm plate, loosely covering with aluminum foil to retain heat.
- In the same skillet, add additional olive oil if needed, then sauté sliced mushrooms for 5 minutes until liquid evaporates and edges become caramelized.
- Introduce minced garlic cloves and onion powder, stirring continuously for 30 seconds to release aromatic flavors.
- Deglaze pan by pouring 3/4 cup Marsala wine, using a wooden spatula to scrape accumulated browned bits from skillet bottom.
- Increase heat and allow liquid to reduce by approximately 70%, then incorporate 3/4 cup chicken stock and 1/2 cup heavy cream, stirring consistently.
- Adjust seasoning with additional 1/4 teaspoon salt, reducing heat to maintain gentle simmer for 4 to 5 minutes until sauce reaches desired consistency.
- Return chicken to skillet, spooning sauce over cutlets and allowing them to reheat for 2 minutes.
- Garnish with freshly chopped parsley, serving immediately while sauce remains warm and slightly thickened.
Notes
- Watch for delicate balance when adding cream to avoid unwanted curdling.
- Slow and steady wins the game with sauce consistency.
- Temperature control matters more than speed when preparing this dish.
- Gentle whisking prevents separation of dairy and wine components.
- Cream’s integration requires careful, methodical approach for smooth results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 590 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 41 g
- Cholesterol: 190 mg