Chicken Marsala Recipe

4.40 from 136 votes

This Chicken Marsala recipe is made with chicken cutlets that have been seared and simmered in a Marsala wine sauce with mushrooms and served over pasta.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 607kcal

Author: Jocelyn Delk Adams

Ingredients

4 chicken breast cutlets boneless and skinless, about 4 ounces each
Kosher salt
Freshly ground black pepper
1/3 cup all-purpose flour plus 1 teaspoon, divided
2 tablespoons unsalted butter divided
3 teaspoons extra virgin olive oil divided
3 garlic cloves peeled and finely minced
1/3 cup shallots finely chopped
12 ounces sliced cremini mushrooms
1/2 tsp onion powder
1/3 cup Marsala wine
1/2 cup chicken stock
8 ounces fettucine or linguine, prepared according to package directions and kept warm
2 tablespoons fresh Italian parsley finely chopped

Instructions

Gently pat the chicken cutlets dry with paper towels. If they are too thick, slide the chicken between two pieces of parchment and pound with a rolling pin until evenly then remove parchment. Next, season generously with salt and pepper on both sides.
Place the 1/3 cup flour in a zip-top bag, then add the chicken and shake to coat the cutlets completely. Remove the floured chicken from the bag, shaking off any excess flour and set cutlets aside on a piece of parchment paper.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon of butter and 2 teaspoons of olive oil to the pan and swirl to melt the butter.
Add the chicken to the hot skillet and cook until nicely browned, about 3 minutes per side. Remove the chicken from the pan and set aside on a clean plate.
Add the remaining 1 teaspoon olive oil to the skillet and add the shallots and garlic. Sauté for about 30 seconds, until it’s fragrant.
Add the mushrooms to the skillet, and season with salt, pepper, and onion powder. Cook, stirring occasionally, until golden brown, about 6-8 minutes.
Sprinkle the remaining 1 teaspoon of flour over the mushrooms, and cook, stirring constantly, for about 30 seconds.
Pour in the Marsala wine and chicken stock, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Simmer the sauce, stirring occasionally, until it thickens slightly, about 2 minutes.
Stir in the remaining 1 tablespoon of butter until melted and incorporated.
Return the chicken to the skillet with the mushrooms.
Reduce heat to low, cover with a lid, and simmer gently for 4-5 minutes to allow the flavors to meld.
Serve the chicken and mushrooms over the prepared pasta, then garnish with fresh parsley, and enjoy.

Video

Notes

Get the butcher to slice and pound your chicken. Or do it at home with a rolling pin and parchment if you want it thin.

Pat the chicken dry so the flour sticks. That's how you get the perfect golden sear for the best chicken Marsala.

Cook mushrooms in batches. If the pan's too full, they’ll steam instead of brown.

Use dry Marsala wine only, boos. Sweet Marsala’s for desserts.

Serve right after cooking. That’s when the chicken stays juicy and the sauce is just right.

How to Store Chicken Marsala

Fridge: Allow it to cool to room temp, then transfer it to an airtight container and refrigerate for up to 3-4 days.
Reheating: Gently warm it on the stove over low heat, adding a splash of Marsala wine or chicken broth if needed to keep the chicken moist and the sauce from reducing too much. Avoid microwaving if possible to maintain the best texture of the chicken and sauce.
Freezer: Let it cool completely, then store it in a freezer-safe container or heavy-duty freezer bag for up to 2 months. Thaw it overnight in the fridge before reheating low and slow on the stovetop.

Nutrition