Chicken Marsala is a classic Italian-American dish that features tender chicken breasts simmered in a rich and savory mushroom Marsala wine sauce. This version, Chicken Marsala II, elevates the dish with an extra depth of flavor from caramelized shallots and fresh thyme, making it a luxurious yet approachable dinner option. The combination of earthy mushrooms, sweet Marsala wine, and buttery sauce is perfect for serving over pasta or mashed potatoes, creating a restaurant-quality meal you can enjoy at home.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 3 tbsp olive oil
- 2 tbsp butter
- 2 shallots, finely chopped
- 8 oz cremini or button mushrooms, sliced
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- Fresh parsley, chopped (optional, for garnish)
Instructions:
- Season the chicken breasts with salt and pepper, then dredge them lightly in the flour, shaking off any excess.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the butter and sauté the shallots for 2-3 minutes until softened. Add the sliced mushrooms and cook for another 5-6 minutes, until they release their moisture and start to brown.
- Pour in the Marsala wine, stirring to deglaze the pan, and simmer for 2-3 minutes to reduce slightly.
- Stir in the chicken broth, heavy cream, and thyme, allowing the sauce to simmer for 4-5 minutes until it thickens.
- Return the chicken breasts to the skillet, spoon the sauce over them, and cook for another 2-3 minutes to heat through.
- Garnish with fresh parsley, if desired, and serve over pasta, rice, or mashed potatoes. Enjoy!
