Martha Stewart Chicken Marsala Recipe
Want to make restaurant-quality chicken at home? This Martha Stewart Chicken Marsala Recipe is perfect for you.
Equipment
- Large skillet or frying pan
- Shallow dishes for dredging
- Meat mallet or rolling pin
- Tongs or spatula
- Measuring cups and spoons
- Sharp knife and cutting board
Ingredients
- 4 chicken breast halves boneless, skinless
- Salt and pepper to taste
- All-purpose flour 1/2 cup for coating
- 4 tablespoons butter
- 4 tablespoons olive oil
- 8 ounces fresh mushrooms sliced thin
- 3/4 cup Marsala wine
- 1/2 cup chicken broth
- Fresh parsley for garnish
Instructions
- Place chicken between two plastic wrap sheets.
- Pound them until they're about 1/2 inch thick.
- This helps cook them evenly and quickly.
- Season both sides with salt and pepper.
- Put flour in a shallow dish.
- Coat each chicken piece with flour completely.
- Shake off any extra flour gently.
- Heat 2 tablespoons butter and oil together.
- Use medium-high heat in your large skillet.
- Add chicken pieces to the hot pan.
- Cook for 3-4 minutes on each side.
- They should turn golden brown and beautiful.
- Remove chicken and set aside on a plate.
- Add remaining butter to the same skillet.
- Toss in your sliced mushrooms immediately.
- Cook them for about 5 minutes total.
- They should become soft and slightly brown.
- Pour in the Marsala wine carefully now.
- Let it bubble and reduce by half.
- This takes about 3-4 minutes of cooking.
- Add chicken broth to your mushroom mixture.
- Stir everything together really well now.
- Return the chicken to the skillet carefully.
- Let it simmer for 5 more minutes.
- The sauce will thicken up nicely.
- Spoon sauce over chicken pieces generously.
Notes
- Use good quality Marsala wine for better taste.
- Don't skip pounding the chicken breasts flat.
- This makes them cook evenly every time.
- Make sure your pan is really hot first.
- This creates that perfect golden crust outside.
- Don't overcrowd the pan with chicken pieces.
- Cook in batches if you need to.
- Fresh mushrooms work better than canned ones.
- Add a splash of cream for richer sauce.
- Serve immediately while it's still hot and fresh.