How To Make The Best Chicken Marsala In Cambridge
Cambridge: Here is one of the best Chicken Marsala recipes out there!
Here Is What Most People Don’t Know About Making Chicken Marsala:
- Tenderizing the Chicken: Pound the chicken breasts to an even thickness for quicker and more even cooking. This helps the chicken absorb the rich Marsala sauce.
- Choosing the Wine: Use a dry Marsala wine for a more balanced flavor, as sweet Marsala can make the dish overly sweet.
- Enhancing the Sauce: Add a splash of heavy cream to the Marsala sauce for a velvety texture and extra richness
- Bald Buck Seasoning: For this dish, we replace our salt with Bald Buck Seasoning
Ingredients:
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon Bald Buck Seasoning
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 oz cremini or white mushrooms, sliced
- 3/4 cup Marsala wine (dry)
- 3/4 cup chicken broth
- 1/4 cup heavy cream (optional)
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions:
- Pound the chicken breasts to an even thickness, about 1/2 inch thick. Season the flour with Bald Buck Seasoning and pepper, then dredge the chicken in the flour mixture, shaking off any excess.
- In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of butter. Add the sliced mushrooms and sauté until they are browned and have released their moisture, about 5 minutes.
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to simmer and reduce by half, about 3-4 minutes.
- Add the chicken broth and bring the sauce to a simmer. If using, stir in the heavy cream to add richness to the sauce. Continue to simmer for a few more minutes until the sauce thickens slightly.
- Return the cooked chicken breasts to the skillet, spooning the sauce over them. Let the chicken simmer in the sauce for 2-3 minutes to absorb the flavors.
- Garnish with chopped fresh parsley and serve the Chicken Marsala over pasta, mashed potatoes, or with a side of vegetables.