Chicken Marsala's origins can be traced back to Italian cuisine, specifically the western region of Sicily. Marsala wine, a fortified wine produced in the city of Marsala on the island of Sicily, serves as the inspiration for the dish's name and key flavor component. The wine's sweet and nutty characteristics blend harmoniously with the other ingredients.
The dish itself gained popularity in the United States, particularly in Italian-American communities, where it became a staple on restaurant menus and home kitchens. Its popularity is often attributed to its flavorful combination of tender chicken, earthy mushrooms, and the distinctive Marsala wine reduction.
Over time, variations of the dish have emerged, incorporating different herbs, spices, and additional ingredients to suit various preferences. Despite its Italian origins, Chicken Marsala has become a beloved dish enjoyed by people from diverse culinary backgrounds.
3 tablespoons Extra Virgin Olive Oil
4 boneless, skinless chicken breast halves (about 1 1/2 pounds), pounded to 1/4-inch thickness
Kosher Flake Sea Salt and freshly ground European Blend Peppercorns or other pepper to taste
2/3 cup flour
1/2 teaspoon Italian Seasoning
8 ounces cleaned and thinly sliced button, crimini or shiitake mushrooms
1 shallot, minced
4 tablespoons Marsala wine
4 tablespoons chicken stock, more as needed
1 - 2 tablespoons butter
1 tablespoon chopped parsley or chervil for garnish
Combine flour, salt, pepper and Italian Seasoning in a small bowl and stir to combine.
Heat 1 tablespoon of the oil in a medium-size skillet set over high heat. Dredge the chicken pieces in the flour mixture.
Place 2 of the chicken pieces in the pan and cook until nicely browned, about 2 minutes per side. Add another tablespoon of oil and the remaining chicken pieces. As chicken is cooked, set aside on a plate and loosely tent with foil to keep it warm.
Heat the remaining tablespoon of oil in the skillet, add the mushrooms and shallot and cook until the mushrooms are tender and beginning to brown. Add the Marsala wine and cook until reduced by half. Stir in the stock and heat for 1 minute.
Remove from heat and swirl in the butter until melted. Transfer the chicken to a serving platter and pour the sauce from the skillet over the chicken. Garnish with chervil or parsley and serve.