Chicken Marsala Recipe – Italian Special
Chicken Marsala is a beloved Italian-American classic that showcases tender chicken breasts sautéed to perfection and served in a rich Marsala wine sauce. Enhanced with earthy mushrooms and a touch of cream, this dish offers a harmonious blend of savory and slightly sweet flavors. It’s a versatile entrée that pairs beautifully with pasta, mashed potatoes, or crusty bread, making it a favorite for both weeknight dinners and special occasions.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
Chicken Marsala Ingredients:
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup all-purpose flour, for dredging
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 8 ounces brown button mushrooms, halved or thickly sliced if large
- 1/2 teaspoon onion powder
- 2 garlic cloves, minced
- 3/4 cup dry Marsala wine (not sweet)
- 3/4 cup reduced-sodium chicken stock
- 1/2 cup heavy whipping cream
- 2 tablespoons parsley, finely chopped
How to Make Chicken Marsala
Cut the chicken breasts in half lengthwise to create 4 evenly-sized cutlets. Place each piece between sheets of plastic wrap and gently pound them until they are about 1/3 inch thick. Season the chicken all over with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Dredge each piece in flour, shaking off any excess, then set aside.
Heat a large, heavy-bottomed pan over medium heat. Add 2 tablespoons of olive oil and 1 tablespoon of butter. Once the butter and oil are hot, add the dredged chicken cutlets. Sauté them until they are golden and fully cooked, approximately 3-4 minutes per side. Be careful not to overcook. Remove the chicken from the pan, tent it loosely with foil to keep warm, and set aside.
If needed, add more oil to the pan along with the mushrooms. Sauté the mushrooms until any excess liquid evaporates and they turn golden brown, about 5 minutes. Stir in 1/2 teaspoon of onion powder and the minced garlic cloves, sautéing for another 30 seconds until fragrant.
Pour in 3/4 cup of Marsala wine, scraping the bottom of the pan to loosen any browned bits. Increase the heat and cook until the wine is mostly reduced, about 4-5 minutes. Add 3/4 cup of chicken stock and slowly pour in 1/2 cup of heavy cream while stirring continuously. Lower the heat to maintain a simmer and continue cooking, allowing the sauce to simmer and reduce for another 4-5 minutes until slightly thickened. Season the sauce with 1/4 teaspoon of salt, or adjust to taste.
Return the cooked chicken to the pan and sprinkle 2 tablespoons of chopped parsley over the top. Spoon the sauce over the chicken and heat everything together until the chicken is heated through and the sauce reaches your desired consistency, about 2 minutes. Note that the sauce will thicken further as it cools.
Recipe Notes
Dredge Chicken: Lightly coat the chicken in flour to achieve a golden crust and help thicken the sauce.
Reduce Wine: Allow the Marsala wine to reduce before adding other liquids to concentrate its flavor.
Serve with Pasta: Pair the dish with fettuccine or spaghetti to soak up the delicious sauce.
Use Dry Marsala: Opt for dry Marsala wine to balance the sweetness and enhance the dish’s depth.
Garnish with Parsley: Fresh parsley adds a pop of color and a hint of freshness to the rich flavors.
