Creamy Chicken Marsala with Tarragon & Parsley

This is chicken Marsala with two upgrades from the standard Italian-American version. Tarragon goes into the seasoning at the dredging stage, lending a soft anise note that plays unexpectedly well against the sweet, fortified Marsala. And dry mustard stirred into the cream gives the sauce a sharp, mellow heat that keeps the richness from feeling cloying.

The technique is classic restaurant-style. Dredge the chicken breasts in seasoned flour, sear them golden, then deglaze the hot pan with Marsala wine. The wine lifts every browned bit off the bottom and reduces into a syrupy base. Chicken broth thins it out, cream and mustard finish the sauce, and the chicken returns to the pan to soak up flavor.

Serve over fluffy rice (the original calls for Minute Rice) with chopped parsley to brighten each plate.

Pro Tips

• Pound the chicken breasts to an even ½-inch thickness before dredging so they cook through at the same rate as the searing.
• Use dry Marsala for cooking, not the sweet version sold for desserts; sweet Marsala will throw off the savory balance.
• Don’t add cream to a screaming-hot pan. Pull it off the heat briefly so the dairy doesn’t break.
• Reduce the wine until it looks syrupy before adding broth and cream; this concentrates the flavor.

Variations

• Add 8 ounces of sliced cremini mushrooms to the pan after browning the chicken for the more traditional Marsala dish.
• Substitute fresh thyme for tarragon if you prefer a more savory herb.
• Use butter exclusively in place of the margarine and oil for a richer, more luxurious finish.