Description
Chicken Marsala delivers a classic Italian-American dinner that feels like a restaurant-quality meal right at your kitchen table. Tender chicken cutlets bathed in a rich, savory wine sauce make this dish a weeknight favorite that brings comfort and flavor to your plate.
Ingredients
Scale
Chicken:
- 1.5 lbs boneless, skinless chicken breasts
Main Ingredients:
- ½ cup dry Marsala wine
- ½ cup chicken broth
- 8 ounces cremini mushrooms
Seasonings and Additions:
- ½ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
Instructions
- Lay each chicken breast between plastic wrap. Pound until uniformly thin, roughly ¼ inch thick.
- Mix ½ cup flour, ½ teaspoon salt, and ¼ teaspoon black pepper in a shallow dish.
- Coat every chicken breast completely in flour mixture, tapping off excess powder.
- Heat 2 tablespoons olive oil in a large skillet at medium-high temperature (375°F).
- Place chicken breasts in hot skillet without crowding. Sear for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer cooked chicken to a plate. Tent loosely with foil to retain warmth.
- Add remaining 2 tablespoons olive oil to the same skillet. Sauté 8 ounces sliced cremini mushrooms for 5-7 minutes until they brown and soften.
- Pour ½ cup Marsala wine and ½ cup chicken broth into skillet. Scrape pan’s bottom to release browned bits.
- Simmer sauce for 5-7 minutes until it reduces and thickens slightly.
- Swirl 2 tablespoons butter into sauce until melted and glossy.
- Season sauce with additional salt and pepper if needed.
- Return chicken to skillet. Spoon sauce over meat and warm for 2-3 minutes.
- Sprinkle 2 tablespoons chopped parsley across dish before serving over preferred starch.
Notes
- Pounding the chicken to an even thickness helps it cook uniformly and ensures tender, juicy meat that’s not tough or dry.
- Dredging in seasoned flour creates a delicate golden crust that locks in moisture and adds subtle texture to the chicken.
- Use a cast-iron skillet or heavy-bottomed pan for the best heat distribution and to develop rich, caramelized flavors in the sauce.
- For a gluten-free version, swap wheat flour with cornstarch or almond flour, and make sure your Marsala wine is gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 315 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 90 mg