# Chicken Marsala

Chicken marsala is pan-fried chicken cutlets in a savory sauce of browned mushrooms and Marsala wine. The wine adds a sweet, nutty depth that makes the sauce taste slow-cooked even though it takes about 40 minutes.

This version adds a little cream for a rounder sauce, but it is delicious without. Serve it over pasta, rice or mashed potatoes to catch every drop.

- Total time: 40 min (prep 15 min, cook 25 min)
- Serves: 4
- Per serving (estimated): 450 kcal, 42 g protein
- Cuisine: Italian. Category: Main course. Diet: high-protein.

## Ingredients

- 700 g chicken breasts, sliced into 4 thin cutlets
- 1/2 cup all-purpose flour
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp butter, divided
- 250 g cremini mushrooms, sliced
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 3/4 cup dry Marsala wine
- 3/4 cup chicken stock
- 1/4 cup heavy cream
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh thyme leaves

## Method

1. Slice each breast in half horizontally and pound to an even 1 cm (1/2 inch). Season with 1/2 tsp salt and the pepper, then dredge in flour and shake off the extra.
2. Heat the oil and 1 tbsp butter in a large skillet over medium-high heat. Cook the cutlets 3 minutes per side until golden and 165°F (74°C) inside. Move to a plate.
3. Add 1 tbsp butter and the mushrooms to the pan. Cook 6 to 7 minutes without stirring much, until deeply browned and the liquid has cooked off.
4. Add the shallot, garlic and thyme and cook 1 minute until fragrant.
5. Pour in the Marsala. Scrape up the browned bits and simmer 3 to 4 minutes until reduced by about half.
6. Add the stock and simmer 5 minutes until slightly thickened. Stir in the cream and the remaining 1/2 tsp salt and cook 1 minute.
7. Whisk in the last 1 tbsp butter for shine. Return the chicken and any juices to the pan and simmer 2 minutes.
8. Garnish with parsley and serve over pasta, rice or mashed potatoes.

## Why it works

- Pounding the chicken thin gives fast, even cooking and keeps it juicy.
- Browning the mushrooms hard drives off water and builds meaty, savory flavor.
- Reducing the Marsala concentrates its sweet, nutty taste and burns off raw alcohol.
- Flour on the chicken adds browning and thickens the sauce slightly.
- A final knob of butter gives the sauce a smooth, glossy finish.

## The science

- **Browning mushrooms.** Mushrooms are mostly water. If you stir constantly, they steam and turn gray. Leaving them mostly alone in a hot pan lets water evaporate so they brown, creating deep, savory flavor from the Maillard reaction.
- **Why reduce wine.** Cooking Marsala down boils off alcohol and water, concentrating sugars and aromatic compounds. Skipping this step leaves a harsh, thin taste, so give it a full 3 to 4 minutes of simmering before adding stock.
- **Umami layers.** Mushrooms, chicken browning and wine each contribute savory compounds. Together they give a fuller taste than any one alone, which is why the sauce tastes meaty and rounded even though it only uses a small amount of chicken stock.

## Tips

- Use dry Marsala, not sweet, unless you like a dessert-like sauce.
- Do not salt the mushrooms early; salt draws out water and slows browning.
- Slice mushrooms about 5 mm thick so they stay meaty.

## Mistakes to avoid

- Stirring mushrooms constantly steams them, so let them sit and brown.
- Adding Marsala to a screaming-hot dry pan can flare up, so lower the heat slightly first.
- Skipping the reduction makes the sauce taste of raw wine, so simmer it until syrupy.

## Variations and swaps

- Use veal cutlets or thin pork cutlets instead of chicken.
- Skip the cream for a lighter sauce and add 1 more tbsp butter.
- Add a handful of baby spinach at the end.
- Swap Marsala for dry sherry or a splash of balsamic plus extra stock if needed.
- Swap cremini for white button or a mix with shiitake for more flavor.

## Storage

Refrigerate within 2 hours and eat within 3 to 4 days. Reheat gently in a skillet until the chicken reaches 165°F (74°C), adding a splash of stock.

## FAQ

**What kind of Marsala wine is best for chicken Marsala?**

Dry Marsala is best for savory sauces. Sweet Marsala is for desserts and can make the dish taste cloying. Look for it near the cooking wines or in the wine aisle.

**Can I make chicken Marsala without Marsala wine?**

Yes. Use dry sherry, or use chicken stock with 1 tbsp balsamic vinegar for a similar sweet-tart depth. The flavor will be a little different.

**What should I serve with chicken Marsala?**

Egg noodles, pasta, mashed potatoes and roasted green beans are classic. They all soak up the sauce.

**Why is my chicken Marsala sauce watery?**

The mushrooms may not have cooked off enough liquid, or the sauce needs more simmering. Reduce the wine and stock until it coats a spoon.

**Can I use chicken thighs for chicken Marsala?**

Yes. Pound boneless thighs to an even thickness and cook 4 to 5 minutes per side until they reach 165°F (74°C) or higher.

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Source: https://cookingscientist.com/recipes/chicken-marsala (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846