Ready to conquer Alton Brown’s Chicken Marsala recipe?
This dish combines juicy chicken cutlets with a rich Marsala wine sauce that’s perfectly balanced.
As you sear the chicken to golden perfection, let the anticipation build – the Marsala wine and stock make the sauce irresistibly savory and slightly sweet.
I love this recipe because it brings a restaurant-quality meal to your home kitchen with just a few straightforward steps!
How to Make Alton Brown Chicken Marsala
Ingredients
- 2 tbsp Olive Oil
- 1 tbsp Butter
- 4 Chicken Breasts (boneless, skinless)
- 1 cup Flour
- 1 tsp Salt
- 1 tsp Pepper
- 2 cups Mushrooms (sliced)
- 2 Garlic Cloves (minced)
- 1 cup Marsala Wine
- 1/2 cup Chicken Broth
- 1/4 cup Parsley (chopped)
Step-by-Step Instructions
Step 1:
Combine the flour, salt, and pepper in a shallow dish.
Dredge the chicken breasts in the flour mixture, coating them well.
Step 2:
Heat the olive oil and butter in a large skillet over medium heat.
Add the chicken breasts to the skillet and cook for about 3-4 minutes on each side until golden brown.
Step 3:
Remove the chicken from the skillet and set aside.
Add the sliced mushrooms to the skillet and cook until they start to brown, about 5-6 minutes.
Step 4:
Add the minced garlic to the mushrooms and cook for an additional 1 minute until fragrant.
Pour in the Marsala wine and chicken broth, stirring well to combine.
Step 5:
Return the chicken breasts to the skillet, covering them with the mushroom sauce.
Let the chicken simmer for about 10 minutes until fully cooked and the sauce has thickened.
Tips and Tricks for Making This Recipe
Use Fresh Mushrooms
I find using fresh mushrooms rather than canned will give a much better flavor and texture to your dish.
Avoid Overcooking
Make sure not to overcook the chicken, as it can become dry.
Keeping a close eye on cooking times helps maintain tenderness.
Experiment with Wine
Feel free to experiment with different brand of Marsala wine.
Different brands can provide unique flavors and nuances to your Chicken Marsala.
Garnish Nicely
Don’t skip the chopped parsley garnish on top!
It not only adds a splash of color but also a fresh flavor that complements the rich sauce.
Pair with Sides
This dish pairs wonderfully with pasta, mashed potatoes, or roasted vegetables.
Choose your favorite side to complement the meal.
What to Serve with Alton Brown Chicken Marsala
Mashed Potatoes
Mashed potatoes are a classic companion to Chicken Marsala.
Their creamy texture complements the rich Marsala sauce perfectly.
I like to add a bit of garlic and butter for extra flavor.
Steamed Broccoli
Steamed broccoli is a simple yet tasty side dish for Chicken Marsala.
Its mild taste lets the Marsala sauce take center stage.
Season the broccoli with a little salt and pepper.
Roasted Broccolini
Roasted broccolini offers a slightly bitter contrast to the sweetness of Marsala sauce.
Drizzle with olive oil and sprinkle with garlic before roasting.
It’s a delightful addition to your meal.
Garden Salad
A fresh garden salad brings lightness to the meal.
Include mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette.
This salad adds a refreshing crunch to your plate.
Artichoke Bruschetta
Artichoke bruschetta is a fun twist to serve with Alton Brown’s Chicken Marsala.
Top crispy baguette slices with creamy artichoke spread.
Bake until golden for a delicious appetizer or side.
Couscous
Couscous is a versatile and fluffy side dish that pairs well with Chicken Marsala.
Toast the couscous in olive oil for a nutty flavor before cooking.
Season lightly with herbs for added depth.
Variations and Substitutions
Different Types of Wine
You can substitute Marsala wine with dry sherry or Madeira if you’re in a pinch.
Both provide a rich flavor, but remember, each has its own distinct taste!
Experiment to find your favorite!
Chicken Alternatives
If you don’t have chicken breasts, chicken thighs work wonderfully.
They stay juicy and add a slightly different texture to the dish.
Remember to adjust cooking times as thighs can be thicker.
Gluten-Free Options
For a gluten-free version, use cornstarch or almond flour instead of regular flour.
This swap keeps the chicken crispy without the gluten!
You’ll still get that delightful crust.
Vegetarian Twist
To make it vegetarian, substitute the chicken with thick slices of portobello mushrooms.
These mushrooms have a meaty texture that works perfectly in this recipe.
Cook them just as you would the chicken.
How to Store Leftover Alton Brown Chicken Marsala
When storing leftover Alton Brown Chicken Marsala, you want to keep it fresh and flavorful!
First, let the Chicken Marsala cool to room temperature.
Once it’s cooled down, transfer the chicken and sauce into an airtight container.
A glass container with a tight seal works best to preserve the flavors and prevent leaks.
You can store the leftovers in the refrigerator for up to four days.
If you plan to keep it longer, freezing is a good option.
Before freezing, make sure to portion the Chicken Marsala into single servings.
This way, you can thaw and reheat only what you need.
Place the portions in freezer-safe bags or containers, ensuring you remove as much air as possible.
Frozen Chicken Marsala will be good for up to three months.
When you’re ready to enjoy it again, make sure to thaw the frozen Chicken Marsala in the fridge overnight.
This will help maintain its texture and taste!
Common Mistakes to Avoid
Overcrowding the Pan
Never overcrowd the pan when cooking your chicken or mushrooms.
This traps moisture and prevents browning.
Cook in batches if needed!
Skipping the Dredge
Skipping the dredging step results in a less flavorful and textured dish.
Lightly coat the chicken in flour before cooking.
This also helps thicken the sauce.
Rushing the Sauce
Take your time to reduce the Marsala wine and chicken stock properly.
A rushed sauce will be too thin and lack depth of flavor.
Patience here makes a big difference!
Alton Brown Chicken Marsala Recipe
Ingredients
- 2 tbsp Olive Oil
- 1 tbsp Butter
- 4 Chicken Breasts boneless, skinless
- 1 cup Flour
- 1 tsp Salt
- 1 tsp Pepper
- 2 cups Mushrooms sliced
- 2 Garlic Cloves minced
- 1 cup Marsala Wine
- 1/2 cup Chicken Broth
- 1/4 cup Parsley chopped
Instructions
- Combine the flour, salt, and pepper in a shallow dish.
- Dredge the chicken breasts in the flour mixture, coating them well.
- Heat the olive oil and butter in a large skillet over medium heat.
- Add the chicken breasts to the skillet and cook for about 3-4 minutes on each side until golden brown.
- Remove the chicken from the skillet and set aside.
- Add the sliced mushrooms to the skillet and cook until they start to brown, about 5-6 minutes.
- Add the minced garlic to the mushrooms and cook for an additional 1 minute until fragrant.
- Pour in the Marsala wine and chicken broth, stirring well to combine.
- Return the chicken breasts to the skillet, covering them with the mushroom sauce.
- Let the chicken simmer for about 10 minutes until fully cooked and the sauce has thickened.