Tyler Florence Chicken Marsala
Tyler Florence's Chicken Marsala is a savory Italian classic where tender chicken breasts are cooked to perfection in a rich, flavorful Marsala wine sauce, complemented by mushrooms and aromatic herbs. It's a delightful dish that combines tender meat, robust flavors, and a touch of elegance, making it a go-to recipe for any special occasion or weeknight indulgence.
Servings: 4
Calories: 450kcal
Equipment
- Large skillet or frying pan
- Tongs or a spatula for flipping the chicken
- Cutting Board
- Chef's knife
- Measuring cups, and spoons
- Whisk or fork for mixing the sauce ingredients
- Plate or shallow dish for coating the chicken
- Kitchen paper towels for draining excess oil
Ingredients
For the Chicken Marsala
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter, divided
- 4 tablespoons olive oil, divided
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup Marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- To garnish, 2 tablespoons chopped fresh parsley
Instructions
- Prep the Chicken: Season the chicken breasts with salt and pepper on both sides. Place the flour on a plate or shallow dish and coat the chicken evenly, shaking off any excess.
- Sear the Chicken: Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and for about 4 minutes cook both sides until golden brown. Take out the chicken into a plate and set aside.
- Sauté the Mushrooms: In the same skillet, add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil. Add the sliced mushrooms and sauté until they are golden brown and have released their juices, about 5-6 minutes. Now add minced garlic, stir, and cook for an additional minute.
- Create the Marsala Sauce: Pour the Marsala wine into the skillet and bring it to a simmer, scraping the bottom of the pan to loosen any browned bits. Cook for about 2 minutes to allow the alcohol to evaporate. Add the chicken broth and simmer for another 5 minutes to reduce the sauce slightly.
- Add the Chicken and Finish Cooking: Return the chicken breasts to the skillet, nestling them into the sauce. Reduce the heat to medium-low, cover the skillet, and let the chicken cook in the sauce for about 10 minutes or until cooked through and no longer pink in the center.
- Thicken the Sauce: Uncover the skillet and remove the chicken breasts once again, placing them on a serving platter. Stir in the heavy cream into the sauce and continue cooking for an additional 2-3 minutes until the sauce thickens slightly.
- Garnish and Serve: Pour the Marsala sauce over the chicken breasts on the serving platter. Sprinkle with fresh chopped parsley for a burst of freshness and color.