Chicken Marsala for Two
Chicken Marsala hits different when you nail the wine reduction. The sauce should coat the back of a spoon and taste rich, not watery.
Most people rush it. Don’t.
Pound Your Chicken Thin
Beat those chicken breasts to an even half-inch thickness. Uneven pieces cook at different rates, leaving you with dry spots and raw centers. Use a meat mallet or rolling pin between plastic wrap. The flattened surface also grabs more flour, creating better browning and sauce adhesion.
Recommended for You
Why Marsala Wine Quality Matters
Cooking wine from the grocery store tastes like vinegar in your final dish. Buy actual Marsala wine from the liquor store – dry, not sweet. The alcohol cooks off, but the flavor concentrates into your sauce. If you wouldn’t drink it, don’t cook with it.
Temperature Control Prevents Rubbery Mushrooms
Cook mushrooms over medium-high heat without crowding the pan. Too low and they steam in their own moisture, turning spongy. Too many at once drops the pan temperature. Work in batches if needed. You want golden edges, not gray mush.
Building the Perfect Pan Sauce
After removing chicken, scrape up those brown bits with your wine. Let it bubble hard for two minutes to cook off the alcohol bite. Add cream slowly while whisking. The sauce should simmer, not boil, or it’ll break and look curdled.
Avoiding Broken Cream Sauce
- Never let the sauce boil once you add cream – it’ll curdle and look chunky instead of silky smooth.
- Save leftover Marsala wine in the fridge for up to two weeks, or freeze in ice cube trays for future cooking.
Frequently Asked Questions
Can I substitute the heavy cream with something lighter?
Half-and-half works but won’t be as rich. Avoid milk – it’s too thin and likely to curdle when simmered with wine.
How do I know when the wine has cooked off properly?
The harsh alcohol smell disappears and the wine reduces by about half. It should smell mellow and slightly sweet.
Will this recipe work with chicken thighs instead?
Absolutely. Bone-in thighs need 8-10 minutes per side. Boneless thighs cook in about 6-7 minutes per side.
Our Best Picks
Chicken Marsala for Two
Ingredients
Garnish
Equipment Needed
- Large skillet or sauté pan
- Meat mallet or rolling pin
- Plastic wrap
- Shallow dishes for dredging
- Whisk
Instructions
- Pound chicken: Place chicken breasts between plastic wrap and pound to 1/2-inch even thickness using meat mallet or rolling pin. Season both sides with salt and pepper.
- Dredge chicken: Mix flour, salt, and pepper in shallow dish. Dredge chicken in seasoned flour, shaking off excess.
- Cook chicken: Heat olive oil and 1 tablespoon butter in large skillet over medium-high heat. Cook chicken 4-5 minutes per side until golden brown and cooked through (165°F internal temperature). Transfer to plate and tent with foil.
- Sauté mushrooms: Add mushrooms to same pan and cook 5-6 minutes until golden brown. Add garlic and cook 30 seconds until fragrant.
- Deglaze pan: Pour in Marsala wine, scraping up browned bits from bottom of pan. Let wine bubble vigorously for 2 minutes to cook off alcohol.
- Finish sauce: Reduce heat to medium-low. Slowly whisk in heavy cream and remaining 1 tablespoon butter. Simmer 2-3 minutes until sauce coats back of spoon.
- Combine and serve: Return chicken to pan and simmer 1-2 minutes to heat through. Garnish with fresh parsley and serve immediately.
Nutrition Facts
Per Serving (1 serving)
