Healthier Chicken Marsala Recipe: Your Guide to Classic Italian Comfort Food
Indulge in the rich, savory flavors of this lightened-up Chicken Marsala recipe, crafted with tender chicken cutlets, aromatic shallots, fresh garlic, earthy mushrooms, dry Marsala wine, and a savory chicken broth, finished with just a whisper of heavy cream. It’s a comforting and elegant meal perfect for any night of the week.
Welcome back to a brand new year of delicious culinary adventures! One of my primary goals for this year is to bring you an even wider selection of weeknight-friendly main course recipes that are both easy to prepare and incredibly satisfying. We’re kicking things off with a timeless classic that has been given a delightful, lighter twist: Chicken Marsala.
This particular rendition of Chicken Marsala was inspired by my older sister, who has perfected a similar version for her family over the years. What makes this variation truly special and incredibly appealing is its balance. While it retains the decadent essence of traditional Chicken Marsala with a touch of cream, it is notably lighter, allowing the nuanced flavors of the Marsala wine and mushrooms to truly shine without being overshadowed by excessive richness. It’s the ideal choice for those seeking a hearty, comforting meal that doesn’t feel overly indulgent, making it a wonderful addition to your dinner rotation any time of year, especially on those chilly, dreary winter evenings when a warm, flavorful dish is exactly what you crave. Let’s dive into creating this exquisite dish!
What Exactly is Chicken Marsala?
Chicken Marsala is a beloved Italian-American dish renowned for its tender chicken and luscious mushroom-Marsala wine sauce. The traditional preparation begins with boneless, skinless chicken breasts, carefully pounded into thin, even cutlets. These cutlets are then lightly seasoned and dredged in a dusting of flour, which helps create a beautiful golden crust when seared and also contributes to thickening the final sauce. The floured chicken is then pan-fried in a combination of butter and olive oil, a duo chosen for its superior flavor profile, until each side is beautifully golden brown and cooked through.
Once the chicken cutlets are perfectly seared, they are gently removed from the pan and set aside on a platter. You can keep them warm in a low-temperature oven while you proceed to the next crucial step: preparing the exquisite mushroom sauce. While specific recipes and preparation methods can vary slightly, the heart of this dish lies in its rich sauce. Our recipe today features a savory blend of sautéed mushrooms, finely minced shallots, and fragrant garlic. This aromatic base is then deglazed with dry Marsala wine, which is reduced to intensify its unique flavor, and finally combined with low-sodium chicken broth to create a perfectly balanced and flavorful sauce.
Just before serving, a small yet significant addition is made: two tablespoons of heavy cream. This modest amount is just enough to impart a silky texture and a touch of luxurious richness without making the sauce overly heavy. To brighten the dish and add a pop of color, a generous sprinkle of freshly chopped flat-leaf parsley is stirred in, completing this comforting and elegant meal. The result is a harmonious blend of tender chicken and an earthy, deeply flavored sauce that is truly a delight for the senses.
Understanding Marsala Wine: The Heart of the Dish
As its name distinctly suggests, Chicken Marsala owes its signature, complex flavor to the essential addition of Marsala wine. Originating from Sicily, Italy, Marsala is a fortified wine, meaning it has a distilled spirit (typically brandy) added to it, increasing its alcohol content and extending its shelf life. This unique characteristic contributes to its distinctive depth and body.
Marsala wine comes in several varieties, categorized by sweetness and aging period. For culinary purposes, especially in savory dishes like Chicken Marsala, it is absolutely crucial to seek out **dry Marsala (secco)**. Sweet Marsala (dolce) and semi-dry Marsala (semisecco) are typically reserved for desserts or aperitifs and will drastically alter the flavor profile of your savory dish, making it unpleasantly sweet. Dry Marsala imparts a rich, nutty, and slightly caramelized flavor that is foundational to the savory depth of the sauce.
You can usually find dry Marsala in the wine or alcohol section of most well-stocked grocery stores, often located near other cooking wines such as sherry, Madeira, or cooking sake. While some recipes might suggest substitutions, I strongly advise against omitting or substituting Marsala wine in this dish. The flavor of Chicken Marsala is profoundly dependent on this unique ingredient. We’ll be using approximately 3/4 cup of dry Marsala total, and its absence or an unsuitable substitute would fundamentally change the dish, preventing it from achieving its authentic, beloved taste. It truly is the star ingredient that ties all the flavors together, transforming simple chicken and mushrooms into an extraordinary culinary experience.
Perfect Pairings: What to Serve with Chicken Marsala
One of the most glorious aspects of a perfectly executed Chicken Marsala is undoubtedly the rich, savory, and aromatic mushroom-infused sauce. If you’re a mushroom enthusiast, you are absolutely going to adore every single spoonful of this dish. The sauce is so flavorful, it practically begs to be soaked up by something equally delightful!
To ensure not a single drop of that incredible sauce goes to waste, I highly recommend serving this Chicken Marsala with accompaniments that can lovingly absorb its richness. A simple yet elegant **rice pilaf** is a fantastic choice, its fluffy grains serving as a perfect canvas for the sauce. Alternatively, a delicate **orzo pasta** provides a comforting texture and soaks up the flavors beautifully. For those who appreciate a more rustic approach, a generous slice of crusty **sourdough bread** or a warm baguette is ideal for dipping and savoring every last bit of the exquisite sauce.
Beyond starches, adding a vibrant green element can wonderfully balance the richness of the Marsala. A crisp, simple salad made with fresh gem lettuce or buttery butter lettuce, dressed with a light vinaigrette, offers a refreshing contrast and cuts through the richness, cleansing the palate with each bite. For an even more substantial side, consider lightly steamed or roasted asparagus or green beans tossed with a squeeze of lemon. No matter your choice, this healthier Chicken Marsala promises a deeply satisfying and utterly delicious meal. Enjoy every moment of cooking and savoring this Italian classic!
Healthier Chicken Marsala
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Equipment
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OXO Meat Tenderizer (or a heavy rolling pin)
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Large (10-inch to 12-inch) Skillet (preferably stainless steel or cast iron)
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Sharp Knife and Cutting Board
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Whisk (for sauce)
Ingredients
- 1½ lbs boneless, skinless chicken breasts roughly 3 large chicken breasts, pounded thinly into cutlets
- kosher salt to taste
- freshly ground black pepper to taste
- ¼ cup unbleached all purpose flour for dredging chicken
- 3 tablespoons unsalted butter divided (2 tbsp for chicken, 1 tbsp for mushrooms)
- 2 tablespoons extra virgin olive oil divided (for searing chicken)
- 1 lb baby bella mushrooms stemmed and thinly sliced, for robust flavor
- ½ lb (8 ounces) shiitake mushrooms stemmed and thinly sliced, adds umami depth (optional, but recommended)
- 1 cup finely chopped shallot roughly 2 large shallots or ½ large yellow onion, for a milder onion flavor
- 3 large garlic cloves finely chopped or minced, for aromatic depth
- ¾ cup (180 mL) dry Marsala wine essential for authentic flavor; do not substitute sweet Marsala
- 1¼ – 2 cups (300-475 mL) low-sodium chicken broth to taste, adjust for desired sauce consistency
- 2 tablespoons heavy cream for a touch of richness and silky texture
- large handful of flat-leaf parsley leaves finely chopped, for garnish and freshness
Instructions
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Prepare the Chicken: Begin by patting the boneless, skinless chicken breasts thoroughly dry with paper towels; this ensures a crispier sear. Carefully slice each large chicken breast in half horizontally to create thinner cutlets. Place each chicken piece between two sheets of wax or parchment paper, then gently but firmly pound with the flat-side of a meat mallet (or a rolling pin) until they are uniformly about ¼-inch thick. This even thickness helps them cook quickly and evenly.
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Season and Dredge: Generously season both sides of the pounded chicken cutlets with kosher salt and freshly ground black pepper. Next, lightly dredge each piece in unbleached all-purpose flour, ensuring it’s evenly coated but shaking off any excess. This flour coating contributes to a beautiful golden crust and helps thicken the sauce later. Arrange the dredged chicken on a clean plate or platter, ready for searing.
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Sear the Chicken: Heat a large (10-inch to 12-inch) stainless steel skillet over medium-high heat. Add 2 tablespoons of unsalted butter and 2 tablespoons of extra virgin olive oil to the pan. Swirl the pan gently until the butter is melted and lightly sizzling. Carefully place the chicken cutlets into the hot pan, being mindful not to overcrowd it. Cook the chicken in batches if necessary (this is crucial for a good sear, as overcrowding cools the pan and steams the chicken) until each side is golden brown and cooked through, which usually takes about 4 to 5 minutes per side. Transfer the perfectly seared chicken to a clean platter or a small baking sheet and set aside. You can keep it warm in a very low-temperature oven (around 200°F/95°C) if you wish.
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Sauté the Mushrooms: Carefully wipe or drain any excess cooking fat from the skillet, leaving just a thin layer of fond (browned bits) at the bottom – this is packed with flavor! Return the pan to high heat. Add the remaining 1 tablespoon of unsalted butter. Once it’s sizzling, add the thinly sliced baby bella and shiitake mushrooms. Sauté over high heat, stirring every so often, until the mushrooms have released their moisture, significantly shrunk, and developed a beautiful light caramelization. Season the mushrooms to taste with salt and black pepper as they cook.
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Build the Marsala Sauce: Reduce the heat to medium. Add the finely chopped shallot and minced garlic to the pan with the mushrooms, along with a small pinch of salt. Sauté, stirring frequently, until the shallots become translucent and fragrant, which should take about 2 to 3 minutes. Pour in the dry Marsala wine, scraping the bottom of the pan with a wooden spoon to deglaze and release all those flavorful browned bits. Allow the wine to reduce for about 1 minute to cook off the alcohol and concentrate its rich flavor. Next, add 1¼ cups of low-sodium chicken broth. Bring the mixture to a gentle simmer and reduce until the sauce has slightly thickened and is reduced by approximately half, usually taking about 5 minutes. Reduce the heat to low, then stir in the 2 tablespoons of heavy cream. Taste the sauce and season it to your preference, adding additional salt and pepper if needed. If you desire a thinner consistency, you can gradually add more chicken broth, up to 2 cups total, until it reaches your desired thickness.
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Combine and Serve: Gently transfer the cooked chicken cutlets back into the pan with the Marsala mushroom sauce. Allow the mixture to simmer gently for a minute or two, spooning the sauce over the chicken pieces to heat them through and ensure they are well-coated. Garnish generously with the freshly chopped flat-leaf parsley just before serving. This dish is best enjoyed immediately to savor its vibrant flavors and tender texture.
Tips for Success:
- Serve Immediately for Best Quality: This dish truly shines when served right after preparation. The chicken remains tender, and the sauce maintains its perfect consistency and fresh flavors. If holding, keep the chicken warm in a low-heat oven and gently reheat the sauce just before serving.
- Pound Chicken Evenly: Ensure your chicken cutlets are pounded to an even ¼-inch thickness. This guarantees uniform cooking and helps prevent dry spots.
- Don’t Overcrowd the Pan: When searing chicken and sautéing mushrooms, cook in batches if necessary. Overcrowding lowers the pan temperature, leading to steaming instead of searing, which results in less browning and flavor development.
- Dry Marsala is Key: Always use dry Marsala wine for this savory recipe. Sweet Marsala will alter the dish’s flavor significantly.
- Reheating Leftovers: If you have leftovers, gently reheat the chicken and sauce in a skillet over low heat, adding a splash of chicken broth or water if the sauce has become too thick.
- Storage: Store any leftover Chicken Marsala in an airtight container in the refrigerator for up to 3-4 days.