Paula Deen Chicken Marsala

Paula Deen chicken Marsala takes 35 minutes and boneless chicken breasts, portobello mushrooms and Marsala wine to make a savory, silky skillet dinner for 4 to 6. It's an easy weeknight chicken dinner for Sunday dinner, church supper or date night, and it's made in one skillet.

Browning the chicken until it reaches 165°F, about 6 to 8 minutes per side, builds the golden crust that flavors the whole sauce. Pull it early and the mushrooms and Marsala never pick up those browned bits, so the sauce tastes thin.

Paula cooks the mushrooms and shallot right in the same skillet, so every browned bit from the chicken ends up in the wine sauce. Whisking the cornstarch slurry in at the very end thickens it in about 1 minute, which keeps the sauce glossy instead of gluey.

Paula Deen Chicken Marsala

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

420

kcal

Sliced pan-seared chicken sits under a glossy mushroom and Marsala sauce that clings to every strand of pasta. The sauce is silky and savory, with a deep brown color from the browned bits left in the skillet.

Ingredients

• ¼ cup Olive oil
  

• 4 (9-ounce) skinless boneless chicken breasts
  

• 1½ teaspoons salt, divided
  

• ½ teaspoon ground black pepper
  

• 1 (8-ounce) package sliced fresh baby portobello mushrooms
  

• 1 shallot, chopped
  

• 1 cup Marsala wine
  

• 1 cup chicken broth
  

• 1 tablespoon cornstarch
  

• 1 tablespoon water
  

• hot cooked pasta, to serve
  

Directions

• Heat the oil: Pour 1/4 cup olive oil into a large skillet and heat it over medium heat. Let it warm while you season the chicken.
• Season and brown the chicken: Sprinkle 4 skinless boneless chicken breasts with 1 teaspoon salt and 1/2 teaspoon pepper, then add them to the skillet. Cook 6 to 8 minutes per side until browned and an instant-read thermometer reads 165°F in the thickest part.
• Keep the chicken warm: Transfer the chicken to a plate and keep it warm. Leave every browned bit in the skillet, since that flavor goes into the sauce.
• Cook the mushrooms: Add 1 package sliced baby portobello mushrooms, 1 chopped shallot and the remaining 1/2 teaspoon salt to the skillet. Cook over medium heat for about 4 minutes, until softened.
• Simmer the sauce: Pour in 1 cup Marsala wine and 1 cup chicken broth, then bring it to a boil. Reduce the heat and let it simmer.
• Thicken the sauce: Stir 1 tablespoon cornstarch and 1 tablespoon water together in a small bowl. Whisk it into the sauce and keep whisking over the simmer for about 1 minute, until thickened.
• Slice and serve: Slice the chicken and spoon the sauce over the top. Serve right away over hot cooked pasta.

Tools for this recipe

• ThermoPro instant-read thermometer, OXO 11-inch balloon whisk, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use dry Marsala or sweet Marsala?

The recipe just says Marsala wine, so dry is the safe pick for a savory sauce. Sweet Marsala works too, but it gives you a sweeter sauce, so I'd taste it before adding more salt.

Can I swap the Marsala wine for something else?

A dry sherry is the closest swap, since it has a similar nutty depth. If you skip wine completely, use extra chicken broth, though the sauce won't taste as rich.

How do I store and reheat leftover chicken Marsala?

Keep the chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth, because high heat dries out the chicken.

Can I make this with chicken thighs instead of breasts?

Boneless skinless thighs work if you cook them to 165°F, and they stay juicier than breasts. Thighs may take a little longer, so rely on the thermometer instead of the clock.

Why is my Marsala sauce too thin or too thick?

A thin sauce usually means it needed another minute of whisking after the cornstarch went in. If it gets too thick, whisk in a splash of chicken broth until it loosens up.