Description
Michael Symon’s chicken marsala combines tender chicken with rich mushroom sauce from Italy. Succulent medallions simmered in sweet marsala wine create a classic restaurant-quality dish that home cooks can easily master.
Ingredients
Scale
- 1.5 lbs (680 g) chicken breasts, pounded ¼-inch thick or chicken tenderloins
- 3 tbsps all-purpose flour
- Salt
- Freshly ground black pepper
- 1 (8 oz / 227 g) pre-sliced bella or button mushrooms
- 3 tbsps finely chopped shallots, from 1 medium shallot
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 3 tbsps unsalted butter, divided
- ⅔ cup chicken broth
- ⅔ cup dry Marsala wine
- ⅔ cup heavy cream
- 2 tsps chopped fresh thyme
- 2 tbsps chopped fresh Italian parsley, for serving (optional)
Instructions
- Flour Coating: Combine flour, salt, and pepper in a plastic bag. Seal and shake to thoroughly coat chicken pieces, ensuring even seasoning.
- Searing Chicken: Heat butter and oil in a skillet over medium-high heat. Shake off excess flour and carefully place chicken in the pan. Cook for 5-6 minutes, flipping once, until golden-brown and nearly cooked through. Remove chicken to a plate.
- Mushroom Preparation: In the same skillet, melt remaining butter and sauté mushrooms until caramelized. Add garlic, onions, and additional salt, cooking briefly to release aromatic flavors.
- Sauce Creation: Deglaze pan with Marsala wine, heavy cream, thyme, salt, and pepper. Scrape up browned bits from the bottom. Bring to a boil, then reduce heat and simmer uncovered for 10-15 minutes until sauce reaches a velvety consistency.
- Final Cooking: Return chicken and accumulated juices to the skillet. Gently fold into the sauce, warming thoroughly for 2-3 minutes. Garnish with fresh parsley before serving hot.
Notes
- Flour Coating Technique: Seal and shake the bag to create an even, light flour coating that helps develop a crispy exterior on the chicken.
- Pan-Searing Secret: Use medium-high heat to achieve a perfect golden-brown crust without burning, which locks in moisture and creates rich flavor.
- Mushroom Caramelization Tip: Sauté mushrooms until deeply colored to maximize their umami flavor and create a more complex sauce base.
- Sauce Reduction Trick: Simmer sauce uncovered, allowing it to naturally thicken and concentrate flavors, creating a luxurious, velvety texture that clings perfectly to the chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 620
- Sugar: 3g
- Sodium: 850mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 43g
- Cholesterol: 180mg