Chicken Marsala is a delightful and flavorful Italian-American dish that has gained immense popularity over the years. Combining succulent chicken, earthy mushrooms, and a rich Marsala wine sauce, it has become a staple in many Italian restaurants and home kitchens alike.
Let’s take a journey into the history of Chicken Marsala, exploring its origins and evolution, before diving into a classic recipe you can prepare yourself.
The roots of Chicken Marsala can be traced back to the western region of Sicily in Italy. Marsala, a fortified wine produced in the coastal town of Marsala, was a prominent ingredient in the local cuisine. Sicily, being a melting pot of various cultures and influences, saw the convergence of Italian, Spanish, and Arabic culinary traditions. It was in this dynamic culinary landscape that the concept of cooking meat in Marsala wine first emerged.
The popularity of Marsala wine grew during the late 18th century, and it eventually found its way into many Sicilian recipes. As Italian immigrants made their way to the United States, they brought along their culinary heritage, including their love for Marsala-infused dishes. It was in the Italian-American neighborhoods, particularly in the New York City area, that Chicken Marsala began to flourish.
Over time, the dish evolved to suit the American palate and incorporate local ingredients. Chicken Marsala gained widespread recognition during the mid-20th century when Italian-American cuisine gained popularity throughout the country. Its rich and robust flavors, coupled with its relative simplicity, made it a favorite among both home cooks and professional chefs (also my niece, Michelle).
Now, let’s delve into an easy recipe for classic Chicken Marsala. Here are the ingredients you will need:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- Salt and black pepper, to taste
- 4 tablespoons unsalted butter, divided
- 4 tablespoons olive oil, divided
- Enough garlic to satisfy (I don’t believe in such a thing as, “too much garlic.”)
- 8 ounces cremini or button mushrooms, sliced
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley, for garnish (optional)
To prepare the dish:
- Start by pounding the chicken breasts to an even thickness of about 1/2 inch. This helps the chicken cook evenly.
- In a shallow dish, combine the flour with a pinch of salt and pepper. Dredge the chicken breasts in the flour mixture, shaking off any excess.
- In a large skillet over medium heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil. Once hot, add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining butter and olive oil. Add the sliced mushrooms and garlic and sauté until the mushrooms become tender and golden brown, about 5 minutes.
- Pour the Marsala wine into the skillet and deglaze, scraping any browned bits from the bottom. Allow the wine to simmer for a couple of minutes until it reduces slightly.
- Stir in the chicken broth and bring the mixture to a simmer. Let it cook for about 5 minutes until the liquid reduces.
- Reduce the heat to low and pour in the heavy cream. Stir well to combine all the ingredients and allow the sauce to thicken slightly.
- Return the chicken breasts to the skillet, nestling them into the sauce. Cook for an additional 5-7 minutes until the chicken is cooked through and the flavors meld together.
- Serve the Chicken Marsala over cooked pasta, rice, or mashed potatoes. Garnish with fresh parsley, if desired.
The result is a mouthwatering treat for any family or social gathering.
