Description
Bobby Flay’s Chicken Marsala brings Italian-American elegance to dinner tables with golden-seared chicken and rich mushroom sauce. Silky Marsala wine creates a luxurious coating that elevates simple ingredients into a restaurant-quality meal you can savor at home.
Ingredients
Scale
Protein:
- 1.25 pounds (1 ¼ lbs) chicken breast, (2 large), or chicken tenders
Seasonings and Coating:
- 0.5 teaspoon (½ tsp) salt, or to taste
- 0.25 teaspoon (¼ tsp) black pepper, or to taste
- 0.25 cup (¼ cup) all-purpose flour, for dredging
- 0.5 teaspoon (½ tsp) onion powder
Additional Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 8 ounces brown button mushrooms, halved or thickly sliced if very large
- 2 garlic cloves, minced
- 0.75 cup (¾ cup) dry marsala wine, (not sweet)
- 0.75 cup (¾ cup) chicken stock, reduced-sodium
- 0.5 cup (½ cup) heavy whipping cream
- 2 tablespoons parsley, finely chopped
Instructions
- Butterfly the chicken breasts into 4 uniform cutlets, then gently flatten them to approximately 1/3 inch (0.85 centimeters) thickness using plastic wrap. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper, then carefully coat each cutlet in flour, removing excess.
- Heat a heavy-bottomed skillet over medium temperature. Melt one tablespoon butter and add two tablespoons olive oil, creating a golden cooking surface.
- Carefully place floured chicken cutlets into the hot oil-butter mixture. Cook for 3-4 minutes per side until achieving a golden-brown exterior and fully cooked interior. Transfer cooked chicken to a separate plate and loosely tent with aluminum foil to maintain warmth.
- In the same skillet, add additional olive oil if needed. Sauté mushrooms until they turn golden and release their moisture, creating deep caramelized edges.
- Introduce minced garlic and onion powder to the mushrooms. Stir continuously for 30 seconds, allowing aromatics to bloom and release their fragrant essence.
- Deglaze the pan by pouring 3/4 cup (180 milliliters) marsala wine, scraping accumulated browned bits from the bottom. Increase heat and reduce liquid by approximately 70%. Pour 3/4 cup (180 milliliters) chicken stock and slowly whisk in 1/2 cup (120 milliliters) heavy cream.
- Reduce heat to maintain a gentle simmer. Allow sauce to thicken for 4-5 minutes, stirring occasionally. Season with 1/4 teaspoon salt, adjusting to personal taste preferences.
- Return chicken cutlets to the skillet, nestling them into the creamy mushroom sauce. Sprinkle two tablespoons fresh chopped parsley over the top. Simmer for an additional two minutes, ensuring chicken is heated thoroughly and sauce reaches desired consistency.
Notes
- Deglazing magic happens when Marsala wine lifts those delicious browned bits from the pan bottom, creating an incredibly rich and complex sauce.
- Mushroom technique requires patience – let them sit quietly in the hot pan to develop a deep golden-brown color and intense flavor without constant stirring.
- Heat management is crucial for preventing burnt butter and ensuring perfectly seared chicken without scorching the cooking surface.
- Chicken cooking demands spacing in the pan to achieve a beautiful golden crust instead of steaming the meat, which means working in batches if your skillet feels crowded.
- Flour coating should be light and even, allowing excess to fall away for a crispy exterior that doesn’t become heavy or clumpy.
- Seasoning plays a delicate balance between personal taste preferences and the natural saltiness already present in the chicken stock.
- Chicken preparation involves gentle pounding to create an uniform thickness, guaranteeing consistent cooking from edge to center with no raw or overdone sections.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 457 kcal
- Sugar: 2 g
- Sodium: 460 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 140 mg