Chicken Marsala is a beloved dish that traces its roots to Sicily, where Marsala wine is from. This rich, nutty, slightly sweet treasure gives this dish its signature flavor. Over time, the recipe made its way to America, and it evolved into a staple of Italian-American cuisine. But this recipe keeps things classic, following the original, authentic way to prepare it—no shortcuts, and definitely no unnecessary additions.
Despite its luxurious taste and aroma, Chicken Marsala is surprisingly easy to make. It requires minimum prep time and only takes about 10 minutes to cook. So even on a busy weeknight, you can serve up a restaurant-quality meal.
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#chicken #chickenmarsala #vincenzosplate
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INGREDIENTS
2 chicken breasts
200 g / 7oz brown mushrooms sliced
½ cup vegetable stock
1 Marsala wine bottle
2 garlic cloves minced
1 small bunch fresh rosemary
1 small bunch fresh parsley chopped
50 g/ 1.75oz butter
Plain flour for coating
Extra virgin olive oil EVOO
Salt & Pepper
METHOD:
1) Place a sheet of baking paper on your chopping board. Lay the chicken breasts on top, cut them in half, and cover with another sheet of baking paper. Use a mallet to gently flatten the chicken until even.
2) In a bowl, combine plain flour with a pinch of salt and pepper and mix. Lightly coat each chicken piece in the seasoned flour, shaking off any excess.
3) Heat a large pan over medium-high heat. Add a generous amount of EVOO and half the butter. Once the butter melts, add the chicken pieces.
4 Season with a little salt and pepper, then cook for 2 minutes on each side, or until golden brown. Turn off the heat and transfer the chicken to a plate lined with paper towels to rest.
5) Clean the pan by removing any leftover burnt bits, but leave the sauce which has been created. Add more EVOO, turn the heat up to medium, and add the crushed garlic. Sauté until lightly golden, then add the sliced mushrooms to the pan and stir to combine. Remove the rosemary leaves from their sprigs and add them to the pan. Stir again.
6) Pour in ½ cup Marsala wine and season with a pinch of salt and pepper. Cook for 5–7 min, stirring occasionally, until the alcohol evaporates or the liquid reduces slightly, then add half a glass of vegetable stock, cover with a lid and let it simmer for another 5 minutes, stirring occasionally.
7) After 5 minutes, remove the lid. Sprinkle a small pinch of flour into the sauce, and stir to thicken. Add the remaining butter and return the chicken to the pan. Pour a little more Marsala over the chicken, turning each piece to coat it fully in the sauce. Once the chicken is evenly covered and the sauce is glossy, turn off the heat and serve immediately.
HOW TO SERVE
Finish your dish with a sprinkle of freshly chopped parsley for a pop of colour. Serve it with warm fresh bread to mop up the sauce, or slice the chicken and layer it on bread for delicious bite-sized goodness.
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Chicken Marsala Recipe
0:30 Welcome to Vincenzo’s Plate
0:36 Ingredients of Chicken Marsala
1:26 Preparing the Chicken
2:26 How to Pan-Fry the Chicken
4:08 How to Cook the Marsala Sauce
7:22 Combining the Chicken with the Sauce
8:46 How to Serve Chicken Marsala
9:54 Time to Eat Chicken Marsala, E ora si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
