Classic Chicken Marsala
Golden chicken cutlets smothered in a rich, savory mushroom and Marsala wine sauce. A restaurant favorite easily made at home.
Details
Ingredients
- 4 chicken breasts, pounded thin
- 1/2 cup flour
- 1 tsp salt, 1/2 tsp pepper
- 3 tbsp olive oil
- 3 tbsp butter, divided
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 3/4 cup sweet Marsala wine
- 3/4 cup chicken stock
- 2 tbsp parsley, chopped
Instructions
- 1
Mix flour, salt, and pepper. Dredge chicken cutlets.
- 2
Heat oil and 1 tbsp butter in a large pan. Sear chicken until golden on both sides. Remove.
- 3
Add 1 tbsp butter and mushrooms to pan. Sauté until browned.
- 4
Add garlic, cook 1 minute.
- 5
Pour in Marsala wine and simmer for 2 minutes to cook off alcohol.
- 6
Add stock and return chicken to pan. Simmer 5-10 minutes until sauce thickens.
- 7
Stir in remaining butter for glossiness. Garnish with parsley.
About This Recipe
Chicken Marsala is a beloved Italian-American classic, a testament to the culinary creativity born from immigrant kitchens adapting old-world flavors with new-world ingredients. While Italy boasts its own regional Marsala wine dishes, the version we cherish today—golden pan-fried chicken cutlets cloaked in a rich, savory mushroom and Marsala wine sauce—is distinctly American in its robust comfort and generous spirit. What makes this dish truly special is the interplay of textures and flavors: the tender, thinly pounded chicken, the earthy umami of sautéed cremini mushrooms, and the distinct sweet-nutty depth of Marsala wine, beautifully balanced by aromatic garlic and savory chicken stock. The key technique involves building a flavorful fond in the pan from searing the chicken, then deglazing with the Marsala to create the foundation of the sauce. For best results, use a good quality sweet Marsala wine; dry Marsala will yield a different, less traditional flavor profile. Common variations include adding a touch of cream for a richer sauce, or a sprinkle of fresh thyme. This dish shines brightest when served alongside creamy polenta, buttered egg noodles, or simply with a crusty baguette to sop up every last drop of the exquisite sauce.
Tips & Tricks
- • To achieve perfectly golden, crispy chicken, ensure your pan is hot and don't overcrowd it; sear in batches if necessary to allow proper browning and prevent steaming.
- • For a slightly tangier flavor profile, incorporate a tablespoon of capers along with the mushrooms, or substitute some of the cremini with wild mushrooms like shiitake for added depth.
- • Chicken Marsala reheats beautifully; store leftovers in an airtight container in the refrigerator for up to 3 days, gently reheating on the stovetop over low heat, adding a splash of chicken stock or water if the sauce thickens too much.
- • Serve this indulgent dish with a simple side of blanched green beans or asparagus to cut through the richness, and pair it with a light-bodied red wine like Pinot Noir or an oak-aged Chardonnay.
Nutrition Facts
Per serving (approximate)