If you are a fan of crispy chicken cutlets, cream sauce, and mushrooms, then this dish is for you! It is a super easy, one pan dish, that will blow your guests away!
Chicken Marsala is a popular Italian-American dish that consists of chicken cutlets cooked with Marsala wine, mushrooms, and typically served with a rich sauce. The origins of Chicken Marsala can be traced back to Italian culinary traditions and the influence of Italian immigrants in the United States. It is definitely more of an American dish with Italian influence, but hey, it’s still delicious, although not a dish you would see in Italy.
What is Marsala?
Marsala is a type of fortified wine that originates from the region of Marsala in Sicily, Italy. It is named after the coastal town of Marsala, which is situated on the western tip of the island. Marsala wine is well-known for its rich and complex flavor profile, which can range from dry to sweet, and its versatility in both culinary and beverage applications.
The production of Marsala wine involves fortification, which means that additional alcohol, often in the form of grape brandy, is added to the wine during the fermentation process. This fortification helps preserve the wine and contributes to its unique characteristics
You should look for a dry marsala to use in this recipe! Whenever you are cooking with wine, you do not want a super sweet wine, or it will overpower the dish. Go for a dry wine, in this case, a dry marsala.
What to serve chicken marsala with:
- Pasta
- Risotto
- Mashed Potatoes
- Grilled Asparagus
- Vegetables
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SERVINGS: 4
- PREP TIME: 15 Mins
- ACTIVE TIME: 25 Mins
- TOTAL TIME: 40 Min
Ingredients:
- 2 thick chicken breasts, sliced in half and pounded thinly
- salt and pepper
- 1/2 cup GF flour, I use Bob’s Redmill 1-1 GF
- 2-3 tbsp olive oil
- 8 oz mushrooms of choice, sliced thinly
- 2 shallots, minced
- 4 garlic cloves, minced
- 1 cup dry marsala wine
- 1 sprig of thyme
- 1 cup chicken stock
- 1 cup coconut milk, just the cream, or heavy cream if you use dairy
- 2 tsp parsley, minced
Preparation:
STEP 1.
Salt and pepper the chicken breasts on both sides. Add the flour to a bowl and lightly coat the chicken breast on each side.
STEP 2.
Heat a stainless steel saute pan to medium high heat and add the avocado oil. Working in batches to not overcrowd the pan, add the chicken breast and cook for 3 minutes per side, or until golden brown. Remove once the internal temperature is 155*F. Do this with all the chicken.
STEP 3.
In the same pan, add more olive oil if needed, and add the mushrooms. Saute until they are browned. Season with salt once browned, if you season before browning, they will release too much water in the pan and not brown. Once browned, add the shallots and garlic and saute another two minutes. Deglaze the pan with marsala wine and thyme and reduce until it is almost dry.
STEP 4.
Add the chicken stock and cream and bring up to a simmer. Season with a small amount of salt. Simmer and reduce until nappe, thick enough to coat a back of a spoon. Once thickened to a sauce texture, add the cutlets back and simmer for 2 minutes to warm through.
STEP 5.
Plate and serve with the sauce and garnish with minced parsley.
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