Chicken Marsala

Name: Chicken Marsala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 large Boneless skinless chicken breasts, halved horizontally and pounded thin; 0.5 cup All-purpose flour; 4 tbsp Unsalted butter; 1 tbsp Extra virgin olive oil; 8 oz Cremini mushrooms, sliced; 0.75 cup Dry Marsala wine; 0.5 cup Low-sodium chicken stock; 0.25 cup Heavy cream; 2 tbsp Fresh Italian parsley, chopped

Indulge in this elegant Chicken Marsala, featuring golden chicken cutlets enveloped in a savory, velvety sauce made from dry Marsala wine and earthy mushrooms. This Italian-American staple delivers restaurant-quality flavors that are perfect for both weeknight meals and special dinner parties.

Prep

15m

Cook

30m

Serves

Calories

485kcal

Qty	Ingredient
2 large 450 g	Boneless skinless chicken breasts, halved horizontally and pounded thin
0.5 cup 65 g	All-purpose flour
4 tbsp 56 g	Unsalted butter
1 tbsp 15 ml	Extra virgin olive oil
8 oz 225 g	Cremini mushrooms, sliced
0.75 cup 180 ml	Dry Marsala wine
0.5 cup 120 ml	Low-sodium chicken stock
0.25 cup 60 ml	Heavy cream
2 tbsp 8 g	Fresh Italian parsley, chopped

How to Make Chicken Marsala

Step 1. Place the flour in a shallow bowl and season with a pinch of salt and pepper. Dredge the chicken cutlets in the flour until evenly coated, shaking off any excess.

Step 2. In a large skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil. Add the chicken in a single layer and cook for 3-4 minutes per side until golden brown. Remove chicken and set aside.

Step 3. In the same skillet, melt the remaining 2 tablespoons of butter. Add the mushrooms and sauté for about 5-7 minutes until they are browned and their liquid has evaporated.

Step 4. Pour in the Marsala wine and chicken stock, scraping the bottom of the pan to release any browned bits. Simmer for 5 minutes until the liquid reduces by half.

Step 5. Stir in the heavy cream and return the chicken cutlets to the pan. Cook for another 2-3 minutes until the sauce thickens and the chicken is heated through. Garnish with fresh parsley before serving.

·
Use Dry Marsala wine specifically labeled 'Secco' for the most authentic savory sauce flavor.
·
Pounding the chicken to a uniform 1/4 inch thickness ensures the meat stays juicy while cooking quickly.
·
Don't wash your mushrooms with water; wipe them with a damp paper towel to prevent them from becoming soggy.
·
The flour coating on the chicken acts as a natural thickener for the sauce, so don't skip the dredging step.

Frequently Asked Questions

Can I use sweet Marsala wine instead of dry?

Dry Marsala is preferred for savory dishes like this, but sweet Marsala can be used if you prefer a noticeably sweeter, richer sauce profile.

What side dishes pair well with Chicken Marsala?

This dish is traditionally served over buttery egg noodles, mashed potatoes, or alongside a simple risotto and roasted green vegetables.

How can I make the sauce thicker?

The flour from the chicken usually thickens the sauce, but if you want it thicker, let it simmer for an extra few minutes or whisk in a tiny bit of cornstarch slurry.

Is there a non-alcoholic substitute for Marsala wine?

You can substitute with 3/4 cup of chicken stock mixed with 1 tablespoon of balsamic vinegar, though the flavor won't be as complex.