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Crispy Marsala Mushroom Chicken Bites

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These crispy chicken bites coated in a golden crust are served with a rich Marsala mushroom wine sauce, perfect for a quick, comforting, and indulgent meal.

Ingredients

Scale
  • 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • ½ cup (60 g) all-purpose flour (or almond flour for gluten-free option)
  • 1 large egg, beaten (room temperature)
  • ½ cup (60 g) panko breadcrumbs
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil (for frying)
  • 8 oz (225 g) cremini mushrooms, sliced
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • ¾ cup (180 ml) Marsala wine (dry Marsala preferred)
  • ½ cup (120 ml) chicken broth (low sodium preferred)
  • ¼ cup (60 ml) heavy cream or half-and-half (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cut the chicken breasts into roughly 1-inch bite-sized pieces and pat dry with paper towels.
  2. Set up three shallow bowls: one with flour seasoned with salt and pepper, one with beaten egg, and one with panko breadcrumbs lightly seasoned with salt.
  3. Dredge each chicken piece first in the flour, tapping off excess, then dip into the egg, and finally coat with panko breadcrumbs. Place coated pieces on a plate.
  4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry chicken pieces in a single layer without overcrowding for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Remove and drain on paper towels.
  5. In the same skillet, reduce heat to medium-low and add butter. Once melted, add sliced mushrooms and sauté until browned and tender, about 5 minutes.
  6. Add minced garlic and cook for 1 minute until fragrant.
  7. Pour in Marsala wine, scraping the skillet bottom to release browned bits. Allow the wine to reduce by half, about 3-5 minutes.
  8. Add chicken broth and simmer for another 3 minutes to blend flavors.
  9. Stir in cream (if using) and simmer gently until sauce thickens slightly, about 2 minutes. Adjust seasoning with salt and pepper.
  10. Return the crispy chicken bites to the skillet and toss gently to coat in the Marsala mushroom sauce.
  11. Sprinkle with chopped fresh parsley and serve immediately.

Notes

Pat chicken dry to ensure crispiness. Fry in small batches to avoid overcrowding and soggy coating. Reduce Marsala wine slowly to avoid raw alcohol taste. Sauce thickness can be adjusted by simmering longer or adding broth. For gluten-free, use almond flour and gluten-free breadcrumbs. For dairy-free, substitute butter and cream with olive oil and coconut cream.

Nutrition

Keywords: crispy chicken bites, Marsala mushroom sauce, easy chicken recipe, quick dinner, finger food, wine sauce, comfort food

Find it online: https://swooshspice.com/crispy-marsala-mushroom-chicken-bites-recipe-easy-homemade-wine-sauce/