If you’re a fan of the Italian dish that’s a staple in most American kitchens, “Creamy Tuscan Chicken Marsala Magic” is a great recipe. It’s the ultimate American-style comfort dinner. This article provides easy instructions.
Table of Contents
Creamy Tuscan Chicken Marsala Magic : American-Style Comfort Dinner
If you’re a fan of a restaurant-style chicken dinner that’s rich and elegant, yet easy to make for a weeknight dinner, this Chicken Marsala recipe is sure to become your new favorite.
It’s inspired by the classic Italian-American dish made famous by restaurants like Olive Garden. This version features tender, pan-seared chicken breast simmered in a velvety mushroom Marsala wine sauce.
This article provides step-by-step instructions on how to prepare it using ingredients readily available in the United States, along with a cooking technique, how to store leftovers, and variations.
At the end, you’ll learn the answers to your questions, allowing you to easily correct any mistakes at home. This article explains everything clearly, so you can make it any time, or repeatedly, without mistakes, and achieve perfect results.
What is Chicken Marsala?
Marsala is an Italian-American dish made with:
- mushrooms
- lightly floured chicken cutlets
- garlic butter
- spiced wine and cream – optional in the American version
- It comes from the Sicilian wine region around Marsala, where Marsala wine is made. Traditional Italian recipes don’t use cream, but American-style chicken Marsala typically contains heavy cream for a thicker sauce.
All ingredients needed:
Ingredients for the chicken – serving 4:
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 cup flour
- 2 large boneless, skinless chicken breasts – cut crosswise into 4 cutlets
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
Ingredients for the Marsala sauce:
- 3 cloves of garlic, finely chopped
- 2 tablespoons butter
- 8 oz baby bella mushrooms, sliced
- 1/2 cup heavy cream – optional, but recommended
- 3/4 cup dry Marsala wine
- 3/4 cup chicken broth
- Fresh parsley to garnish
All instructions for making the chicken Marsala:
1. Preparing the Chicken
- Place the chicken breasts on a cutting board.
- Cut each breast crosswise to form thin cutlets.
- Cover them tightly with plastic wrap and gently pound them until they are evenly thick—about 1/2 inch.
- Using a shallow bowl,
- Mix the flour, pepper, salt, and garlic powder.
- Lightly coat each chicken cutlet in the prepared flour mixture and dust with more flour.
Tip: Don’t overcoat the chicken; sprinkle lightly. This creates a deep golden crust without making the sauce thick and pasty.
2. Frying the Chicken
- Use a large pan.
- Prepare olive oil and butter over medium-high heat.
- Once hot, add the chicken cutlets.
- Cook for 5 minutes on all sides until golden brown, then
- Remove the chicken and set aside.
Tip: Don’t overcrowd the pan; cook in batches, just as much as needed.
3. Cooking the Mushrooms
- Now use this pan again and,
- add 2 tablespoons of butter
- add the sliced mushrooms,
- cook for about 7 minutes, until brown and caramelized.
- Add the finely chopped garlic and cook for 30 seconds
- so the mushrooms release their moisture and then brown.
- This step builds flavor.
4. Deglaze with Marsala Wine.
- Add 3/4 cup dry Marsala wine.
- There are any brown bits in the pan. Scrape them out – this enhances the flavor.
- Now boil the wine for 3 to 4 minutes, allowing the alcohol to evaporate.
- This step is crucial for a true chicken Marsala flavor.
5. Add broth and cream.
- Add chicken broth and stir.
- Simmer for 5 minutes.
- Now add heavy cream – optional, but recommended for a creamier texture.
- Continue simmering until the sauce thickens.
- If your sauce is too thick, add 1 to 2 tablespoons of broth.
6. Return the chicken to the pan
- Place the chicken back in the pan,
- Spoon the sauce over all the pieces, and continue cooking over low heat for about 6 to 7 minutes, until the chicken reaches an internal temperature of 165°F.
7. Garnish and serve
- Sprinkle with fresh parsley and serve hot.
- Serve Chicken Marsala with Favorite Dishes in the USA:
Chicken Marsala goes great with:
- Fettuccine pasta
- Garlic mashed potatoes
- Crusty bread
- Roasted asparagus
- Creamy risotto
- Steamed green beans
- Buttered egg noodles
- This is a comforting dish, popular at family dinners and special occasions throughout the United States.
Tips for Creamy Tuscan Chicken Marsala Magic:
- Use a dry seasoning wine: Sweet Marsala can make the dish too sweet.
- Don’t overcook the chicken: Thin cutlets cook very quickly.
- Be sure to brown the mushrooms thoroughly; this adds caramelization and depth of flavor.
- For American Style: Using heavy cream is essential, as it adds richness and balances the acidity.
Some Variation Suggestions:
For Garlic Butter Marsala: Add more butter for a richer sauce.
For a Cream-Free Classic Version: For a lighter, traditional flavor, omit the heavy cream.
Chicken Marsala with Spinach: Add 2 cups of fresh spinach at the end of the boil.
For a Low-Carb Version: Serve over cauliflower mash or zucchini noodles.
Storage Suggestions and Reheating:
Refrigeration: Store in an airtight container; it lasts for 3 to 4 days.
Freezing: For the best texture, freeze without the cream, which can store for up to 2 months.
Reheating:
- Gently simmer on the stovetop. Heat through.
- If your sauce becomes too thick, add a little broth.
Nutrition per serving:
- Protein: 40g
- Carbs: 15g
- Calories: 480-550
- Fat: 30g
- Values may vary depending on the amount of cream used.
Avoid some common mistakes associated with Creamy Tuscan Chicken Marsala Magic:
- ❌️Not reducing the wine properly
- ❌️Using cooking wine instead of real Marsala
- ❌️Not adding the seasoning
- ❌️Putting too much cheese in the pan
- ❌️Using thick chicken breasts
Why is Chicken Marsala Popular in America:
- Chicken Marsala recipe is popular with:
- Butter sauce
- Salted mushrooms
- Mild wine
- Flavorful and tender chicken
- Elegant enough for a dinner party, but easy enough for weeknight meals, making it a staple in American homes.
FAQ
Answers to Questions About Creamy Tuscan Chicken Marsala Magic
Q. Is Chicken Marsala Italian or American?
Creamy Tuscan Chicken Marsala Magic is considered Italian American because the dish has become very popular in America with Italian ingredients, but it uses Sicilian Marsala wine.
Q. Can I use chicken thighs?
Absolutely! Boneless, skinless thighs are excellent and juicy.
Q. Which Marsala wine should I use?
I should use the dry Marsala wine available in most American grocery stores. Sweet Marsala makes it too sweet.
Q. Can I make Chicken Marsala without alcohol?
Absolutely! Instead:
Use 1/2 cup white grape juice,
2 tablespoons sherry vinegar, and
1/2 cup chicken broth.
The flavor is slightly different, but still delicious.
Q. Which mushrooms are best?
Cremini
White Button
Balli Bella
And
Portobella Sliced.
Q. Why does the sauce become thinner?
To thicken, you can boil it longer or add a teaspoon of cornstarch mixed with water.
Q. Why does the sauce become thicker?
When adding more chicken broth or a little water.
Q. Can I make it in advance?
Absolutely! In fact, this recipe tastes great the next day.
Final Thoughts
Creamy Tuscan Chicken Marsala Magic, American Kitchen brings restaurant-quality flavor to the table with simple ingredients and easy steps. It’s a great comforting meal for a family dinner, holiday, or date night.
This article provides step-by-step instructions, along with some quick tips and variations. Make it this weekend or enjoy it now.