Description
Michael Symon’s Chicken Marsala delivers a classic Italian-American comfort dish with tender chicken and rich mushroom sauce. Savory wine-infused flavors and perfectly seared medallions invite you to savor a restaurant-quality meal crafted with simple, elegant ingredients.
Ingredients
Scale
Protein:
- 1½ pounds (680 grams) boneless skinless chicken breasts, pounded ¼-inch thick, or chicken tenderloins
Seasoning and Flour:
- 3 tablespoons all-purpose flour
- Salt
- Freshly ground black pepper
Vegetables and Aromatics:
- 1 (8-ounce / 227 grams) package pre-sliced bella or button mushrooms
- 3 tablespoons finely chopped shallots, from 1 medium shallot
- 2 cloves garlic, minced
Cooking Fats:
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
Liquid Ingredients:
- ⅔ cup chicken broth
- ⅔ cup dry Marsala wine
- ⅔ cup heavy cream
Herbs:
- 2 teaspoons chopped fresh thyme
- 2 tablespoons chopped fresh Italian parsley, for serving (optional)
Instructions
- Combine flour, 0.75 teaspoons (3.7 milliliters) of salt, and 0.25 teaspoons (1.2 milliliters) of pepper in a plastic bag. Thoroughly coat chicken pieces by sealing and shaking the bag, ensuring even distribution of seasoned flour.
- Heat butter and oil in a stainless steel or non-stick skillet over medium-high temperature. Carefully shake excess flour from chicken before gently placing pieces into the hot pan.
- Sear chicken for 5 to 6 minutes, flipping once, until achieving a golden-brown exterior and nearly complete internal cooking. Transfer chicken to a separate plate.
- Melt remaining butter in the same skillet. Add mushrooms and sauté, stirring occasionally, until they develop a rich, caramelized color, approximately 3 to 4 minutes.
- Incorporate minced garlic, diced onions, and an additional 0.25 teaspoons (1.2 milliliters) of salt. Continue cooking for 1 to 2 minutes to release aromatic flavors.
- Pour in heavy cream, Marsala wine, fresh thyme, remaining salt, and pepper. Use a wooden spoon to deglaze the pan, scraping up flavorful browned bits from the bottom.
- Bring the liquid to a rolling boil, then reduce heat to medium. Simmer uncovered, allowing the sauce to reduce and concentrate, approximately 10 to 15 minutes.
- Monitor sauce consistency, aiming for a thin, velvety cream sauce that will slightly thicken during final cooking stages.
- Return chicken and accumulated plate juices to the skillet. Gently fold chicken into the sauce, warming thoroughly for 2 to 3 minutes.
- Optional: Garnish with freshly chopped parsley before serving hot.
Notes
- Discover the secret to perfectly crispy chicken with a light dusting of flour that transforms your ordinary meal into a restaurant-quality dish.
- Stainless steel pans work magic by creating those irresistible golden-brown edges that make everyone’s mouth water.
- Professional chefs know the trick of gently shaking off extra flour ensures a delicate, even crust that locks in juicy flavors.
- Patience during pan-searing rewards you with a stunning caramelized exterior that speaks volumes about your cooking skills.
- Temperature control is your best friend when aiming for that picture-perfect chicken with a crisp, not burnt, finish.
- Minimal flour coating prevents soggy results and guarantees a light, crisp texture that will impress family and friends.
- Practice makes perfect – don’t be afraid to experiment with different flour amounts to find your ideal golden-brown technique.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 150 mg