Chicken Marsala is a classic Italian dish that is made with chicken cutlets, Marsala wine and often you will see mushrooms in the dish. The chicken is lightly coated with flour and pan-fried. The Marsala sauce is made by reducing the mixture of shallots, herb (in this case, sage), chicken stock, butter, Marsala wine to the consistency of a syrup. The sauce is then poured over the chicken.
This dish can be served with pasta, potatoes, rice or pilaf. I added my own twist to the recipe by not including mushrooms and used sage to flavor the dish. We love how chicken Marsala with sage turned out for sure!!!!
- 3/4 oz fresh sage leaves , roughly chopped
- 4 Tbsp unsalted butter
- 2 small shallots , minced
- 1/4 cup all-purpose flour
- 4 skinless , boneless chicken thighs (you are welcome to use breasts, but I prefer thighs)
- 3 Tbsp olive oil
- 2 cups dry Marsala wine
- 2 cups chicken broth
- Salt and pepper to taste
- Halve the chicken thighs with a sharp knife. Working with one chicken at a time, cover the chicken thigh with plastic wrap and use a mallet or pestle to pound the chicken until it is thin
- In a large heavy-bottom pan, melt 3 Tbsp of butter over medium-high heat. Add in sage and shallots and saute for about 1 minute
- Preheat oven to 180 F. While the shallots and sage are cooking, get another large heavy-bottom pan ready and add in some olive oil. Coat each piece of chicken thigh with flour and pan fry for about 3 minutes on each side or until cooked through. Then the cooked chickens warmed in the oven while reducing the Marsala sauce
- Add the Marsala wine and broth to the pan with shallots and sage. Bring it to a boil and then lower the heat to simmer and let the liquid reduce until about 1/2 cup, which may take somewhere about 10 to 15 minutes. Add the rest of the butter to the sauce. Taste and season with salt and pepper to your taste
- Get a serving platter ready. Arrange the chicken pieces on the platter. Pour the sauce over the chicken and serve immediately