Description
Chicken Marsala is a timeless Italian-American dish that delivers a rich, savory flavor in every bite. Made with tender chicken cutlets, earthy mushrooms, and a luscious Marsala wine sauce, it’s the perfect dish to elevate an ordinary evening into something special. This recipe strikes a balance between comfort food and elegant dining, making it equally fitting for weeknight dinners or dinner parties.
Ingredients
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2 large chicken breasts, halved horizontally and pounded to even thickness
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1/2 cup all-purpose flour (for dredging)
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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3 tablespoons olive oil
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3 tablespoons unsalted butter, divided
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8 oz mushrooms (cremini, baby bella, or button), sliced
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2 cloves garlic, minced
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3/4 cup Marsala wine (sweet or dry, depending on preference)
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3/4 cup chicken broth
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1/2 cup heavy cream (optional, for a richer sauce)
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2 tablespoons fresh parsley, chopped (for garnish)
Instructions
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Prepare the chicken. Mix flour, salt, and pepper. Dredge each chicken cutlet in the seasoned flour, shaking off the excess.
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Cook the chicken. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Cook chicken cutlets for 3–4 minutes per side until golden and cooked through. Remove to a plate and keep warm.
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Sauté the mushrooms. In the same skillet, add mushrooms. Cook for 5–6 minutes until browned and tender. Add garlic and cook for another 30 seconds.
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Deglaze with Marsala wine. Pour in the wine, scraping up any browned bits from the bottom of the pan. Let simmer for 2–3 minutes to reduce slightly.
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Add broth and cream. Stir in chicken broth and heavy cream if using. Simmer for 5–7 minutes until the sauce thickens.
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Return the chicken. Place chicken cutlets back into the skillet, spooning sauce over the top. Simmer for 2 minutes to let flavors meld.
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Serve. Garnish with fresh parsley and serve hot over pasta, mashed potatoes, or rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes