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Spicy-Sweet Glazed Chicken Drumsticks
Homemade Chicken Marsala is a special-dinner classic: thin chicken cutlets dredged in flour, pan-seared until golden, then simmered in a mushroom Marsala wine sauce that’s reduced until glossy (optionally finished with a splash of cream). You can make it more “sweet and savory” by choosing sweet Marsala, or keep it more balanced and savory with dry Marsala.
Dish type
Dish type: One-pan chicken cutlets with mushroom Marsala pan sauce.
Main ingredients: Chicken breasts (pounded/thin), flour for dredging, mushrooms, garlic/shallot, Marsala wine, stock (optional), butter, optional cream, parsley.
Cuisine: Italian-American restaurant-style comfort.
Cooking method: Sear chicken, sauté mushrooms, deglaze with Marsala, reduce, finish sauce, return chicken to warm through.
Why You’ll Love This Recipe
- It tastes like a restaurant meal but comes together fast in one skillet.
- Marsala reduction + browned mushrooms create deep, sweet-savory flavor.
- Cream is optional: you can go classic and light, or creamy and luxurious.
- Perfect with pasta or mashed potatoes because the sauce is the star.
Ingredients
Step-by-Step Instructions
Prep the chicken. Slice chicken breasts into thin cutlets (or pound them) and season with salt, pepper, and a little garlic powder. Tip: thinner cutlets cook evenly and stay juicy.
Dredge and sear. Lightly coat chicken in flour, then sear in olive oil and some butter until golden; remove to a plate. Tip: don’t overcrowd the pan or you’ll steam instead of brown.
Sauté mushrooms. Add remaining butter and cook mushrooms until browned. Tip: browning mushrooms builds the sauce’s deep, savory backbone.
Deglaze with Marsala. Add garlic briefly, then pour in Marsala wine and let it bubble and reduce for a couple minutes, scraping up browned bits. Tip: reduction concentrates that signature sweet-savory flavor.
Choose your sauce style.
- Creamy version: stir in heavy cream and simmer until slightly thickened.
- No-cream version: simmer Marsala (and optional stock) longer for a buttery wine glaze-style sauce.
- Finish the chicken in the sauce. Return chicken (and any plate juices) to the skillet and cook a few minutes until cooked through and the sauce coats the back of a spoon. Tip: the juices on the plate are pure flavor—add them back.
- Serve. Garnish with parsley and serve with pasta, mashed potatoes, or crusty bread to soak up the sauce.
Tips for Success
- Use real Marsala wine (not “cooking wine”) if possible for better flavor.
- For a sweeter, more “special occasion” profile, use sweet Marsala; for a more classic savory balance, use dry Marsala.
- Don’t rush the reduction—Marsala needs a little simmer time to taste round and rich.
Variations & Substitutions
- Extra saucy: add chicken stock for more volume, then simmer to thicken.
- Brighter finish: a squeeze of lemon in no-cream versions adds lift.
- Shallots instead of onion: adds a softer sweetness that pairs well with Marsala.
What to Serve With It
- Mashed potatoes are a fantastic pairing because they catch every drop of the sauce.
- Pasta (like linguine) also works well for a classic Italian-American plate.
Storage & Reheating
Store leftovers in the fridge and reheat gently in a skillet. Creamy versions can tighten when cold, so a splash of stock or cream helps loosen the sauce back to silky.
Nutrition Facts
Nutrition depends mostly on whether you add cream and how much butter you use. If you tell me whether you’re making the creamy version and your chicken cutlet size, I can estimate calories and macros per serving.
Common Mistakes to Avoid
- Using very thick chicken pieces, which can brown outside before cooking through.
- Not browning mushrooms enough, which leaves the sauce tasting flatter.
- Skipping reduction, which makes the sauce taste thin and overly “winey.”
FAQ
Should I use sweet or dry Marsala?
Dry Marsala is often preferred for a more savory, balanced sauce, while sweet Marsala adds a richer sweetness; it comes down to the flavor profile you want.
Do I have to add cream?
No—many versions are made without cream, relying on butter, wine, and reduction for a glossy sauce.
How do I make the sauce thicker?
Let it simmer and reduce, and/or use the flour from dredging plus an extra small flour addition like some recipes do.
If you tell me whether you want “classic no-cream” or “restaurant creamy,” and whether you have dry or sweet Marsala on hand, I’ll give you a dialed-in ingredient list with exact cook times for your pan and chicken thickness.
Exquisite Homemade Chicken Marsala: A Sweet and Savory Delight for a Special Dinner!
Indulge in the perfect combination of tender chicken, earthy mushrooms, and a rich Marsala wine sauce in this exquisite Homemade Chicken Marsala recipe. Ideal for a special dinner occasion, this dish promises a delightful adventure for your taste buds.
Ingredients
- 4 chicken breasts
- 1 cup Marsala wine
- 8 oz mushrooms
- 1 cup chicken broth
- 1/4 cup flour
- 2 tbsp butter
- Salt and pepper to taste
Directions
- Season the chicken breasts with salt and pepper.
- Dredge the chicken in flour and brown it in a skillet until golden on both sides.
- Remove the chicken and sauté the mushrooms in the same skillet until golden.
- Deglaze the pan with Marsala wine and chicken broth, then return the chicken to the skillet.
- Simmer until the chicken is cooked through and the sauce has thickened.
- Stir in butter to create a creamy finish, then serve the Chicken Marsala hot.
