Easy Chicken Marsala
This easy Chicken Marsala is an Italian-American classic with tender pan-fried chicken and a glossy wine-mushroom sauce that tastes restaurant-level. Easy skillet dinner ready in about 30 minutes.
Ingredients
For the Chicken:
- 2 Chicken Breasts
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper Freshly ground
- 3 tablespoon Flour
- 4 tablespoon Extra Virgin Olive Oil
For the Marsala Sauce:
- 3 tablespoon Unsalted Butter
- 200 g Cremini Mushrooms Thinly sliced
- 1 Small Shallot Chopped
- 2 Cloves Garlic Minced
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper Freshly ground
- 2 Sprigs Fresh Thyme
- 1 teaspoon Flour
- 160 ml Marsala Wine
- 250 ml Chicken Broth
- 1 tablespoon Parsley Chopped
Instructions
- Slice each chicken breast in half lengthwise to make 4 thin cutlets. Season both sides with salt and black pepper, then lightly dredge each piece in flour, shaking off any excess before cooking.
- 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 cremini mushrooms. Cook until browned and tender.
- Add the finely chopped shallot and minced garlic, cooking for 1–2 minutes until softened. Season with salt, black pepper, and thyme. Sprinkle in the flour, stir well, and cook for another minute to remove the raw flour taste.
- 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. I add little chopped parsley for garnish (optional).
Notes
Slice the chicken breasts in half: I prefer this over pounding, they cook evenly and stay nice and juicy. If your chicken breasts are already small and thin, you can skip slicing them lengthwise, just be prepared to extend the cooking time slightly to ensure they’re fully cooked through.
Slice the Mushrooms Evenly: I try to thinly cut the mushrooms all about the same size so they cook evenly and stay tender without getting soggy.
Use dry Marsala wine: I stick with dry because it gives the sauce a deep, savory flavor without making it too sweet.
Nutrition
Calories: 438kcal | Carbohydrates: 15g | Protein: 27g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 96mg | Sodium: 807mg | Potassium: 739mg | Fiber: 1g | Sugar: 5g | Vitamin A: 407IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg