Chicken Marsala is an Italian-American dish that features tender chicken breasts sautéed and simmered in a rich, flavorful sauce made from Marsala wine, mushrooms, and sometimes onions and garlic. The Marsala wine, a fortified wine from Sicily, imparts a sweet and savory depth to the sauce, which is often balanced with a touch of cream or butter. This dish is typically served with pasta, mashed potatoes, or rice.
PrintChicken Marsala Recipe
This recipe is quick and simple enough for a weekday dinner and fancy enough for a weekend dinner party.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4
- Category: Poultry
- Cuisine: Italian
Ingredients
4 chicken breasts sliced horizontally and pounded to 1/2″ thick
1/2 tsp kosher salt
1/4 tsp black pepper
1/3 cup + 1 Tbsp. all-purpose flour
5 Tbsp olive oil, divided
3 tbsp unsalted butter, divided
8 oz white button mushrooms sliced
8 oz cremini mushrooms sliced
2 Tbsp shallots minced
2 cloves garlic minced
2/3 cup dry Marsala wine
2/3 cup beef stock
Sprig of fresh thyme (optional)
Fresh parsley for garnish (optional)
Instructions
- Add 2 Tbsp olive oil and 1 Tbsp butter to a large pan or skillet, and heat over MED-HIGH heat.
- Sprinkle pounded chicken cutlets with salt and pepper on both sides, then lightly dredge in the 1/3 cup flour. Shake off excess flour and add chicken to hot pan. Work in batches if needed, as over-crowding the pan will prevent the chicken from crisping up.
- Cook chicken about 3-4 minutes per side, until golden.
- Transfer chicken to a plate and set aside.
- Add 2 Tbsp olive oil and 1 Tbsp butter to the pan and add mushrooms.
- Saute about 5-8 minutes, seasoning with salt and pepper about half-way through cooking.
- Remove mushrooms to a plate and set aside.
- Add remaining 1 Tbsp olive oil, then add shallots and garlic. Sauté about 1 minute, until soft and fragrant.
- Sprinkle shallots and garlic with 1 Tbsp flour and stir to coat. Cook for a minute.
- Pour in Marsala wine and beef stock, scraping the bottom of the pan with a wooden spoon.
- Cook, stirring often, for 2 minutes, or until sauce is slightly thickened.
- Place chicken and mushrooms back into the pan, making sure to include all the juices from the plate into the pan – that’s pure flavor there!
- Add 1 Tbsp butter to the center of the pan, add a sprig of thyme if desired, then cover the pan and let cook about 2 minutes.
- Stir and spoon sauce over chicken.
- Serve over pasta or rice if desired.