Classic Chicken Marsala
Chicken Marsala is a beloved Italian-American dish that combines tender chicken breasts with the rich, earthy flavors of mushrooms and the slightly sweet finish of Marsala wine. Inspired by Sicilian traditions, this dish brings warmth, comfort, and a touch of elegance to any dinner table.
Equipment
- Large skillet
- Meat mallet or rolling pin
- Measuring cups and spoons
- Tongs
- Mixing bowls
Ingredients
- 2 pounds boneless skinless chicken breasts sliced horizontally and pounded to 1/2 inch thick
- 1 cup all-purpose flour for dredging
- 1 teaspoon kosher salt to season flour
- ½ teaspoon fresh black pepper to season flour
- 4 tablespoons unsalted butter divided
- 2 tablespoons olive oil extra virgin preferred
- 10 ounces cremini mushrooms sliced
- 3 cloves garlic minced
- ¾ cup dry Marsala wine reputable brand such as Florio recommended
- 1 cup low-sodium chicken broth preferably homemade or organic
- ¼ cup heavy cream optional, for creamier version
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
- In a shallow bowl, combine flour, salt, and pepper. Dredge each chicken cutlet in the flour mixture, shaking off the excess.
- Heat 2 tablespoons of butter and all of the olive oil in a large skillet over medium-high heat (375°F / 190°C). Sear chicken for 4–5 minutes per side until golden brown. Transfer to a plate and tent loosely with foil to keep warm.
- Add the remaining 2 tablespoons butter to the pan. Sauté the mushrooms for 6–8 minutes or until they release their juices and begin to brown. Stir in garlic and cook an additional 30 seconds.
- Deglaze the pan with Marsala wine, scraping up fond from the bottom of the pan with a wooden spoon. Reduce volume by half, about 4–5 minutes.
- Pour in chicken broth and optional cream. Simmer another 5 minutes, allowing the sauce to thicken slightly.
- Return seared chicken to the skillet, spooning sauce over the top. Simmer 5 more minutes to reheat chicken through and meld flavors. Garnish with chopped parsley.
Notes
- For a gluten-free option, substitute rice flour or almond flour for dredging.
- Deglazing the pan properly unlocks incredible flavor—don’t skip it!
- Use dry Marsala wine, not sweet, for balance. Florio is a widely respected brand.
Nutrition
Calories: 687kcalCarbohydrates: 35gProtein: 55gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 192mgSodium: 878mgPotassium: 1323mgFiber: 1gSugar: 5gVitamin A: 807IUVitamin C: 6mgCalcium: 56mgIron: 3mg
We'd love to know if you enjoyed this recipeRate this Recipe !
