Name: Gordon Ramsay Marsala Chicken
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1½ pounds boneless skinless chicken breasts (pounded ¼-inch thick (see note), or chicken tenderloins); 3 tablespoons all-purpose flour; salt (to taste); freshly ground black pepper (to taste); 1 tablespoon olive oil; 3 tablespoons unsalted butter (divided); 1 (8 ounce) package pre-sliced bella or button mushrooms; 3 tablespoons finely chopped shallots (from 1 medium shallot); 2 cloves garlic (minced); ⅔ cup chicken broth; ⅔ cup dry Marsala wine; ⅔ cup heavy cream; 2 teaspoons chopped fresh thyme; 2 tablespoons chopped fresh Italian parsley (for serving, optional)

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Savor Gordon Ramsay’s Marsala Chicken is a quick 30-minute masterpiece. Tender chicken, flour coating, and a rich blend of mushrooms, shallots, and Marsala wine. Easy elegance on your plate, serving 4.

💗 Why You’ll Love This Marsala Chicken Recipe:

Versatile Dish: Elevate your dining experience with Gordon Ramsay’s Marsala Chicken, where bold flavors dance on your palate, delivering a culinary delight.
Chef’s Touch: Revel in the tenderness of succulent chicken, meticulously cooked to perfection, bathed in a luscious Marsala wine-infused sauce crafted by the culinary genius himself.
Effortless Elegance: Unleash your inner chef with a surprisingly easy-to-master recipe, granting you a flavorful masterpiece without sacrificing precious time.

❓ What Is Gordon Ramsay Marsala Chicken Recipe?

Gordon Ramsay’s Marsala Chicken is made with a tender chicken, seasoned and seared, with a flavorful mushroom Marsala sauce enriched with cream and thyme. Optional parsley garnish.

🍗 Gordon Ramsay Marsala Chicken Ingredients

1½ pounds boneless skinless chicken breasts, pounded ¼-inch thick (see note), or chicken tenderloins
3 tablespoons all-purpose flour
Salt
Freshly ground black pepper
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
1 (8-oz) package pre-sliced bella or button mushrooms
3 tablespoons finely chopped shallots, from 1 medium shallot
2 cloves garlic, minced
⅔ cup chicken broth
⅔ cup dry Marsala wine
⅔ cup heavy cream
2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh Italian parsley, for serving (optional)

🍲 How To Make Gordon Ramsay Marsala Chicken

1. In a ziplock bag, mix together flour, salt, and pepper. Add the chicken, seal the bag tightly, and give it a good shake. This coating sets the stage for a flavorful chicken experience. Let it sit for a while to allow the magic to happen.

Chicken coated in flour mixture in a ziplock bag

2. Heat a mix of oil and butter in a spacious skillet, ensuring it’s stainless steel for that perfect browning effect.

3. Take the flour-coated chicken and cook it until it reaches a glorious golden hue, achieving perfection in about 5 to 6 minutes. Allow the chicken to rest on a plate, eagerly awaiting its next act.

4. In the same pan, melt a tablespoon of butter.

5. Introduce mushrooms, shallots, garlic, and a pinch of salt, creating a delightful melody of flavors. Let them dance together for 3 to 4 minutes, infusing the dish with a harmonious blend of textures and tastes.

6. Pour in a symphony of broth, Marsala wine, heavy cream, thyme, salt, and pepper. Use a wooden spoon to serenade the pan, scraping up any flavorful bits from the bottom. Bring this mixture to a lively boil, then let it simmer, reducing by about half for 10 to 15 minutes. Witness the thin cream sauce reaching a crescendo of flavors.

7. Bring back the golden chicken along with its accumulated juices to the pan.

Chicken breasts cooking in creamy mushroom sauce

8. Let it simmer on low heat until the chicken is thoroughly rehearsed and the sauce thickens a tad more, a finale lasting 2 to 3 minutes.

9. Sprinkle a bit of fresh parsley, if desired, for a final green flourish. Present your culinary masterpiece to applause. Your Marsala Chicken, a culinary sonnet with layers of flavor, is now ready for its encore on the dining stage.

Marsala chicken garnished with fresh parsley

💭 Recipe Tips

Optimal Chicken Thickness: Ensure uniformity by pounding chicken breasts to a quarter-inch thickness. This guarantees even cooking and absorption of the flavorful Marsala sauce.
Flour Coating Technique: Shake the chicken in the ziplock bag thoroughly for an even coating.
Pan Selection: Use a spacious stainless steel skillet for the best browning results. While nonstick pans work, stainless steel imparts that coveted golden color to the chicken.

🥗 What To Serve With Marsala Chicken?

Serve Marsala Chicken with mashed potatoes, asparagus, Caesar salad, and crusty bread, lemon herb quinoa or sauteed spinach for freshness, Parmesan risotto and herbed couscous for a delightful meal.

🎚 How To Store Leftovers Marsala Chicken?

In the fridge: You can Store leftover Marsala Chicken in an airtight container in the refrigerator for up to 3 days.
In the freezer: Freeze leftovres Marsala Chicken in a freezer-safe container for up to 2 months .

Marsala chicken served on a plate with mushrooms and sauce

🥵 How To Reheat Leftovers Marsala Chicken?

In the oven: Reheat Leftovers Marsala Chicken in a preheated oven at 350°F for 15-20 minutes until heated through.
In the microwave: Place the leftover Marsala Chicken in a microwave-safe dish, cover with a damp paper towel, and heat on high for 2-3 minutes.
On the stove: Reheat leftover Marsala Chicken in a skillet for 1 minutes.
In the air-fryer: You can reheat leftover Marsala Chicken by Placing them in the air-fryer for 5-7 at 350°F minutes.

Marsala chicken on a plate with mushrooms and sauce

FAQ’S

Can I Use Chicken Thighs Instead Of Breasts?

Yes, you can substitute chicken thighs for breasts, Adjust the cooking time to ensure the thighs are thoroughly cooked, reaching an internal temperature that indicates doneness.

Can I Make This Dish Without Heavy Cream?

If you prefer a lighter version, you can make this dish without heavy cream substitute it with half-and-half or whole milk, adjusting the quantity to achieve your desired level of creaminess.

How Do I Know When The Chicken Is Cooked Through?

To ensure the chicken is cooked through, look for a glorious golden hue on the outside, achieved in about 5 to 6 minutes of cooking.

What Can I Do If The Sauce Is Too Thin?

If the sauce is too thin, let it simmer on low heat for a bit longer to allow it to reduce and thicken. Alternatively, you can mix a small amount of flour with water to create a slurry and gradually stir it into the sauce until you achieve the desired thickness.

Gordon Ramsay Marsala Chicken

Erin Table for Seven

5 from 1 vote

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Prep Time 5

Cook Time 25

Total Time 30

Course Main Course

Cuisine British

Servings

Calories 544 kcal

Ingredients

1½ pounds boneless skinless chicken breasts pounded ¼-inch thick (see note), or chicken tenderloins
3 tablespoons all-purpose flour
salt to taste
freshly ground black pepper to taste
1 tablespoon olive oil
3 tablespoons unsalted butter divided
1 (8 ounce) package pre-sliced bella or button mushrooms
3 tablespoons finely chopped shallots from 1 medium shallot
2 cloves garlic minced
⅔ cup chicken broth
⅔ cup dry Marsala wine
⅔ cup heavy cream
2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh Italian parsley for serving, optional

Instructions

In a ziplock bag, mix together flour, salt, and pepper. Add the chicken, seal the bag tightly, and give it a good shake. This coating sets the stage for a flavorful chicken experience. Let it sit for a while to allow the magic to happen.
Heat a mix of oil and butter in a spacious skillet, ensuring it’s stainless steel for that perfect browning effect.
Take the flour-coated chicken and cook it until it reaches a glorious golden hue, achieving perfection in about 5 to 6 minutes. Allow the chicken to rest on a plate, eagerly awaiting its next act.
In the same pan, melt a tablespoon of butter.
Introduce mushrooms, shallots, garlic, and a pinch of salt, creating a delightful melody of flavors. Let them dance together for 3 to 4 minutes, infusing the dish with a harmonious blend of textures and tastes.
Pour in a symphony of broth, Marsala wine, heavy cream, thyme, salt, and pepper. Use a wooden spoon to serenade the pan, scraping up any flavorful bits from the bottom. Bring this mixture to a lively boil, then let it simmer, reducing by about half for 10 to 15 minutes. Witness the thin cream sauce reaching a crescendo of flavors.
Bring back the golden chicken along with its accumulated juices to the pan.
Let it simmer on low heat until the chicken is thoroughly rehearsed and the sauce thickens a tad more, a finale lasting 2 to 3 minutes.
Sprinkle a bit of fresh parsley, if desired, for a final green flourish. Present your culinary masterpiece to applause. Your Marsala Chicken, a culinary sonnet with layers of flavor, is now ready for its encore on the dining stage.

Notes

Optimal Chicken Thickness: Ensure uniformity by pounding chicken breasts to a quarter-inch thickness. This guarantees even cooking and absorption of the flavorful Marsala sauce.
Flour Coating Technique: Shake the chicken in the ziplock bag thoroughly for an even coating.
Pan Selection: Use a spacious stainless steel skillet for the best browning results. While nonstick pans work, stainless steel imparts that coveted golden color to the chicken.

Nutrition

Calories: 544kcalCarbohydrates: 15gProtein: 40gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 177mgSodium: 363mgPotassium: 948mgFiber: 1gSugar: 6gVitamin A: 1114IUVitamin C: 9mgCalcium: 57mgIron: 2mg

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