Savor tender chicken breasts bathed in a Marsala wine sauce that mingles with juicy tomatoes, earthy mushrooms, and aromatic garlic. This outstanding recipe creates a perfectly balanced dish where the rich, savory sauce elevates pan fried chicken to an indulgent feast crowned with fresh parsley, promising a truly memorable dining experience.

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Drunken Chicken Marsala With Tomatoes is a recipe I came to love because it keeps things simple and packed with flavour. I start with 4 skinless, boneless chicken breasts that I pan fry after dredging in 1/2 cup all-purpose flour with 1 tsp salt and 1/2 tsp freshly ground black pepper for a crisp finish.

I then add 8 oz sliced mushrooms, 3 medium diced tomatoes, and 3 minced garlic cloves to build the base of the sauce. Next, I pour in 1/2 cup Marsala wine and 1 cup chicken broth to create a rich sauce that perfectly complement a well-seasoned Chicken Marsala.

This method not only locks in protein and nutrients from the chicken but also brings a balanced mix of vitamins and minerals from fresh tomatoes. It is a take on classic drunken chicken that works great for a satisfying and hearty chicken dinner.

Why I Like this Recipe

I really love this recipe because it’s super simple to follow and makes me feel like i’ve really accomplished something in the kitchen. I like how the Marsala wine gives the chicken a rich, deep flavor that makes every bite taste so good. I also enjoy how the tomatoes and mushrooms add a nice mix of textures and a bit of sweetness that balances the savory taste. Lastly, having that fresh parsley on top not only makes it look more inviting but also gives it that extra pop of flavor i just cant get enough of.

Ingredients

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Chicken breasts: Lean protein source that helps build muscle while keeping the dish light and satisfying.
Olive oil: Provides healthy fats and a rich, smooth flavor that elevates every bite.
Marsala wine: Adds a sweet, tangy depth boosting aroma and an overall complex taste.
Mushrooms: Earthy and fibrous, they deliver antioxidants and a savory tone to the meal.
Tomatoes: Fresh and juicy, they bring natural acidity and vital vitamin C into the recipe.
Garlic: Bold and zesty, it enriches the dish with its signature aroma and health benefits.

Ingredient Quantities

4 skinless, boneless chicken breasts (about 1 1/2 lbs total)

1 tsp salt (or to taste)

1/2 tsp freshly ground black pepper (or as needed)

1/2 cup all-purpose flour (for dredging the chicken)

2 to 3 tbsp olive oil

2 tbsp unsalted butter

8 oz mushrooms, sliced

3 medium fresh tomatoes, diced

3 cloves garlic, minced

1/2 cup Marsala wine

1 cup chicken broth

2 tbsp fresh parsley, chopped (for garnish)

How to Make this

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1. Start by patting dry the chicken breasts and season both sides with the salt and black pepper. Then dredge each piece in the all-purpose flour until well coated.

2. Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the chicken in the skillet and fry for about 4-5 minutes on each side, or until the chicken is golden and nearly cooked through. Then set them aside on a plate.

3. In the same skillet, add the unsalted butter. Once melted, toss in the sliced mushrooms and let them cook for about 3 minutes until they start turning a soft golden color.

4. Next, add the minced garlic to the pan with the mushrooms; stir it around for about 30 seconds until you smell the garlic flavor, but be careful not to burn it.

5. Add in the diced tomatoes to the pan, stirring them in with the mushrooms and garlic. Let everything mix together for another 2 minutes.

6. Pour in the Marsala wine and let it simmer for a minute, scraping up any brown bits from the bottom of the skillet.

7. Stir in the chicken broth and bring the mixture to a gentle simmer. Let the sauce cook for about 3-4 minutes, it should thicken slightly.

8. Return the chicken breasts back to the pan. Make sure they are partly submerged in the sauce, and let everything simmer together for another 5 minutes so the chicken can finish cooking and absorb all the flavors.

9. Taste the sauce and add a pinch more salt if needed.

10. Remove from heat and garnish with the chopped fresh parsley. Serve hot and enjoy your Drunken Chicken Marsala With Tomatoes.

Equipment Needed

1. Paper towels for drying the chicken breasts
2. A shallow dish for dredging the chicken in the flour
3. A large skillet for frying and cooking the sauce
4. A plate to set aside the chicken after frying
5. A knife for slicing mushrooms, dicing tomatoes, mincing garlic, and chopping parsley
6. A cutting board to work on the veggies
7. Measuring cups and spoons for the oil, butter, Marsala wine, and chicken broth
8. A spatula or tongs for turning the chicken in the skillet

FAQ

Can I use chicken thighs instead of breasts?

Yeah, you can use thighs but they might need a bit more cookin time and could be a bit fattier so adjust accordingly.

What if I dont have Marsala wine?

You can use a dry white wine instead, but it may change the overall flavor of the dish a little.

Can i prep this dish ahead of time?

Sure, you can make it ahead, but the sauce might thicken when its cold so reheat with a splash of chicken broth to loosen it up a bit.

How do i know when the chicken is fully cooked?

The chicken should be completely white inside and not pink, or you can use a meat thermometer to check it reaches 165°F in the thickest part.

Can i use a different type of mushroom?

Yes, you can try button mushrooms or cremini, they will work just fine with this recipe.

Drunken Chicken Marsala With Tomatoes Recipe Substitutions and Variations

If you don’t have chicken breasts you can use chicken thighs. They are juicier and add a richer flavor to the dish
If you are out of all-purpose flour, you might wanna try a gluten-free flour blend or even a bit of cornstarch. It might change the texture a little, but works fine
If olive oil isn’t available, you can substitute canola oil. It has a more neutral taste but does the job alright
If Marsala wine is hard to find, go with sherry or even Madeira wine. They add a similair depth to the sauce though the flavor may be slightly different

Pro Tips

1. When you’re dredging the chicken in the flour, try to shake off the extra flour as much as possible so it doesn’t clump up in the pan. It really helps to get that nice even browning on the chicken.
2. Don’t rush turning down the heat when you add the garlic, because garlic burns quicker than you think so you gotta keep a close eye on it. Burnt garlic will ruin the sauce real quick.
3. When you pour in the Marsala wine, be sure to scrape up all those browned bits off the bottom of the pan. Those bits pack a ton of flavor that you wouldn’t wanna miss out on.
4. Before you add the chicken back into the pan, let the sauce simmer a bit more if it’s too watery. That extra time helps it thicken and makes sure every bite is loaded with flavor.