Chicken Marsala with green beans is a delicious and elegant dish that combines tender, pan-seared chicken in a rich, savory Marsala wine sauce with the crisp freshness of sautéed green beans. The flavors of the sweet, earthy Marsala wine complement the mild chicken and the bright, tender green beans, making this dish a well-balanced and satisfying meal that is perfect for both casual dinners and special occasions.
The chicken breasts are first pounded thin for a quicker, more even cooking process, ensuring that they remain juicy and tender. After seasoning the chicken with salt and pepper, it is sautéed until golden brown, creating a deliciously crispy exterior. The chicken is then removed from the pan, and the Marsala wine sauce is prepared in the same pan, using the brown bits left behind by the chicken to infuse the sauce with flavor. Mushrooms, which are often included in traditional Chicken Marsala, add an earthy, umami richness to the sauce.
Marsala wine, known for its slightly sweet and robust flavor, is the star of the sauce. It is reduced with a bit of chicken broth and seasoned with garlic, shallots, and fresh herbs to create a silky, flavorful sauce that beautifully coats the chicken. After the sauce is ready, the chicken is returned to the pan, allowing the flavors to meld together as the chicken finishes cooking in the rich sauce.
In this dish, green beans are the perfect accompaniment, providing a crisp, fresh contrast to the richness of the chicken and sauce. The green beans are sautéed with garlic and a touch of olive oil or butter, making them tender yet still vibrant. A light squeeze of lemon juice at the end adds a refreshing burst of acidity that balances the meal perfectly.
Chicken Marsala with green beans is a dish that combines simplicity with sophistication. It’s ideal for a romantic dinner, family meal, or entertaining guests. The balance of savory chicken, earthy Marsala sauce, and fresh green beans makes for a meal that is both comforting and elevated.
Ingredients
- 4 pieces chicken breast halves boneless, skinless
- 1/2 cup all-purpose flour for dredging
- 1/4 cup olive oil
- 1 cup Marsala wine
- 1 cup chicken broth
- 200 grams green beans trimmed and blanched
- 2 tablespoons butter unsalted
- 200 grams mushrooms sliced
- 1 teaspoon garlic minced
- to taste salt and pepper
Instructions
- Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off the excess.
- Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden-brown on both sides. Remove and set aside.
- In the same skillet, add butter and sauté mushrooms until browned. Add garlic and cook until fragrant.
- Pour in Marsala wine and chicken broth. Stir and bring to a boil.
- Return chicken to the skillet. Simmer until chicken is cooked through and the sauce has reduced, about 15 minutes.
- Meanwhile, blanch the green beans in boiling water until tender-crisp, then drain.
- Serve the chicken topped with sauce and mushrooms alongside the green beans.
This recipe is amazing! The chicken turned out so tender and the flavor was off the charts. Definitely a keeper!
I struggled with this one. My chicken ended up dry and the sauce just didn’t taste right. Maybe I did something wrong?