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Chicken Marsala

Chicken Marsala

Make restaurant-style Chicken Marsala at home with this easy recipe. Pan-seared chicken breasts in a rich mushroom Marsala wine sauce, perfect for a cozy dinner.
Recipe Developer-Estefania
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

For the Chicken: 

  • 2 Boneless Skinless Chicken Breasts
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 3 tablespoon All-Purpose Flour
  • 4 tablespoon Extra Virgin Olive Oil

For the Marsala Sauce: 

  • 3 tablespoon Unsalted Butter
  • 200 g Button Mushrooms
  • 1 Small Shallot
  • 2 Garlic Cloves
  • ¼ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 2 Sprigs Fresh Thyme
  • 1 teaspoon Flour
  • 160 ml Marsala Wine
  • 250 ml Chicken Broth
  • Parsley

Instructions

  • Slice each chicken breast in half lengthwise to create 4 thin cutlets.
  • Season the cutlets with salt, and black pepper.
  • Lightly coat each cutlet with flour, shaking off any excess.
  • In a large skillet, heat extra virgin olive oil over medium heat and cook the chicken for 3–4 minutes per side until golden and cooked through. Remove and set aside.
  • In the same skillet, melt butter and add sliced mushrooms. Cook until browned and tender.
  • Add finely chopped shallot and minced garlic. Cook for 1–2 minutes until softened.
  • Season with salt, black pepper, and thyme.
  • Stir in the flour and cook for 1 minute.
  • Pour in the Marsala wine and bring to a simmer, scraping up any browned bits from the pan.
  • Add chicken broth and let the sauce simmer until slightly thickened.
  • Return the chicken cutlets to the skillet and simmer for 3 minutes to absorb the flavors.
  • Garnish with chopped parsley and serve hot.

Notes

Slice the chicken breasts in half: I prefer this over pounding, they cook evenly and stay nice and juicy without any fuss.
Lightly flour the cutlets: I always dust them with just enough flour to give a light crust and help the sauce cling better.
Use dry Marsala wine: I stick with dry because it gives the sauce a deep, savory flavor without making it too sweet.
Simmer the sauce gently: I let it bubble softly so the mushrooms stay tender and soak up all that flavor.
Add parsley at the end: I like tossing in fresh parsley right before serving for a pop of color and brightness.

Nutrition

Calories: 747kcal | Carbohydrates: 28g | Protein: 30g | Fat: 49g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1481mg | Potassium: 918mg | Fiber: 2g | Sugar: 10g | Vitamin A: 612IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 2mg