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Chicken Marsala

Italian-American · Dinner · Easy

Chicken Marsala

Total
41 min
Prep
15 min
Serves
4
Calories
430
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Browned mushrooms and dry Marsala make a deep, savory pan sauce for tender chicken cutlets, finished with a small knob of butter.

The mushrooms need room to brown before the wine goes in. That concentrated, earthy flavor is the backbone of Chicken Marsala, while a light dusting of flour on the chicken gives the sauce just enough body.

Choose dry Marsala rather than sweet dessert wine. Pound the cutlets to an even thickness so their edges stay tender while the centers cook, and keep the finished sauce loose enough to spoon.

SavoryUmamiWeeknightDate NightNut-freeEgg-freeHigh-protein

Method

  1. Pound the chicken breast cutlets to 1/2 inch thick. Sprinkle with salt and black pepper, then dust both sides with flour.

  2. Heat the olive oil in a wide skillet over medium-high heat. Sear the chicken for on each side until browned and 165°F inside, then lift onto a plate.

  3. Add the mushrooms to the same skillet and cook over medium-high heat for until browned. Stir in the garlic for until fragrant.

  4. Add the Marsala wine and chicken broth. Simmer over medium heat for until reduced to a light sauce, scraping the bottom of the pan.

  5. Lower the heat and stir in the butter and parsley. Return the cutlets and their juices for , coating them with the mushroom sauce.

Forkue tips

  • Brown the mushrooms in a single layer; if the skillet is small, use two batches and allow extra cooking time.

Storing and reheating

Keep in a covered container in the refrigerator for 3 days. Reheat the cutlets gently in their sauce with a splash of broth, just until steaming.

Kitchen gear

Large skilletTop picks on AmazonMeat malletTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

430Calories
41gProtein
13gCarbs
19gFat

Photo: MaxMahem, CC BY-SA 2.0, via Wikimedia Commons (cropped and enhanced)

Chicken Marsala: FAQ

Can I make it without wine?

Replace the Marsala with extra chicken broth. The mushroom sauce will still work, although it will lose the wine's distinctive nutty sweetness.

Should I use sweet or dry Marsala?

Dry Marsala gives the most balanced sauce here. Sweet Marsala makes the reduced sauce noticeably sweeter and is better saved for desserts.

How do I store and reheat Chicken Marsala?

Keep in a covered container in the refrigerator for 3 days. Reheat the cutlets gently in their sauce with a splash of broth, just until steaming.

How long does Chicken Marsala take?

About 41 min in total: 15 min prep and 26 min cooking.

What do I need to make Chicken Marsala?

The key ingredients are chicken breasts, all-purpose flour, cremini mushrooms, garlic, dry marsala wine and chicken broth, plus pantry basics.

Any tips for Chicken Marsala?

Brown the mushrooms in a single layer; if the skillet is small, use two batches and allow extra cooking time.

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