Chicken Marsala

Chicken Marsala is delicious and decadent, but also easy to make once you track down the right wine. You'll love the tender cutlets, piles of mushrooms, and the rich, succulent Marsala sauce tying it all together.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 493kcal

Author Meggan Hill

Ingredients

1 1/2 pounds chicken breast cutlets pounded to 1/4-inch thick (see note 1)
Salt and freshly ground black pepper
1/3 cup + 1 tablespoon all-purpose flour divided
5 tablespoons olive oil divided
5 tablespoons butter divided
8 ounces white button mushrooms sliced
2 tablespoons minced shallots
1 clove garlic minced
1/3 cup dry Marsala wine (see note 2)
1/3 cup chicken broth
1 tablespoon minced fresh parsley for garnish, optional

US Customary - Metric

Instructions

Cover a cutting board completely with a piece of plastic wrap. Add chicken breast cutlets and cover with a second piece of plastic wrap. Pound cutlets to 1/4-inch thickness. Remove plastic wrap and season to taste with salt and pepper.
In a shallow dish, add 1/3 cup flour. Working with one cutlet at a time, dredge in flour and shake off excess. Transfer to a large plate and repeat with remaining cutlets.
In a large skillet over medium-high heat, add 2 tablespoons olive oil and 1 tablespoon butter. When the foaming subsides, add chicken in a single layer (you may have to work in batches). Fry until the chicken is golden brown on both sides and reaches 160 degrees on an internal thermometer, about 4 to 5 minutes per side. Transfer to a plate, tent with foil, and repeat with remaining chicken.
To the empty skillet, add 2 tablespoons olive oil and 1 tablespoon butter. Add the mushrooms and salt to taste (I like 1/2 teaspoon). Cook until lightly browned, stirring occasionally, about 6 to 8 minutes. Transfer to the plate with the chicken.
To the empty skillet, add remaining 1 tablespoon olive oil, shallots, and garlic and cook until softened, about 1 to 2 minutes. Stir in remaining 1 tablespoon flour and cook until thickened, about 2 minutes.
Stir in Marsala wine and chicken broth and cook, scraping up the browned bits from the bottom of the pan, until the sauce has thickened, about 2 minutes. Stir in the remaining 3 tablespoons butter until melted and season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
Return the chicken and mushrooms to the pan with the sauce and toss to coat. Serve on a large platter family-style or plate smaller portions individually.

Video

Notes

Chicken breast cutlets: Most grocery stores stock chicken cutlets, but if you can’t find them, set the chicken breasts flat on a cutting board. Working with one breast at a time, place your palm on top of the breast and slice it in half horizontally, cutting all the way through. Repeat with remaining chicken.
Marsala wine: Marsala wine comes in both dry and sweet varieties, and you are looking for the dry version here. When shopping for Marsala wine, look for the section with fortified wines such as Port, Sherry, and Madeira (these, like Marsala, are fortified by adding a distilled spirit to them).
Yield: This Chicken Marsala recipe makes 4 servings. I'm assuming 2 cutlets per person from the 1 1/2 pounds chicken total but it depends on the size of your cutlets.
Storage: Store leftovers in the refrigerator for up to 4 days.
Make ahead: The cutlets can be pounded out and stored covered in the refrigerator one day in advance.

Nutrition