Chicken marsala is a classic Italian-American dish made with golden pan-fried chicken breast cutlets and mushrooms in a rich Marsala wine sauce. It’s a quick and easy 35 minute dish that transforms a weeknight dinner into something special. And, it’s not just reserved for quick dinners, it’s also a fabulous choice for dinner guests.
What Is chicken marsala?
Chicken Marsala is a classic recipe that features thin chicken breast cutlets that are pan-fried until golden, and served with pan-fried mushrooms in a reduced wine sauce. Namely, Marsala wine, which is a Sicilian fortified wine with a deeply rich, sweet and nutty flavour. It’s what defines this classic chicken recipe. Some versions are made with adding a little cream to make them richer, and others like my version are simply made with a reduced marsala wine and chicken broth sauce.
How to serve chicken marsala?
Simply serve the chicken marsala with a side salad tossed in a French vinaigrette on the and you are good to go. Or as a family favourite, double up on the sauce, add a splash of cream and serve it with pasta or mashed potatoes to soak it up. You could also take the extra effort and prepare it along with your favourite risotto. Otherwise, try gnocchi, polenta or steamed rice.
If you like this chicken recipe, then you might like:
- Grilled Chicken Breast with Avocado Salsa
- Coconut Chicken with Tomatoes & Spinach
- Prosciutto Wrapped Chicken Breasts with Lemon and Sage
- Mediterranean Chicken Marbella
Chicken Marsala With Mushrooms
- 700 g skinless boneless chicken breast halves (4 filets, preferably sustainably sourced)
- sea salt and freshly ground black pepper, to taste
- 30 g flour for coating plus 1 tablespoon
- 4 tablespoons olive oil, divided
- 3 tablespoons unsalted butter, divided
- 250 g mushrooms (cremini or white button mushrooms, or a mix), sliced
- 2 shallots, finely chopped
- 1 clove garlic, minced
- 100 ml dry Marsala wine
- 100 ml chicken stock, plus more if desired
- 1 tablespoon finely chopped parsley, for garnish
Place chicken breasts between two pieces of plastic wrap on a cutting board. Using the flat side of a meat tenderiser or rolling pin, pound cutlets until thin and even thickness (between 1/2 cm and 1 cm).
Season the chicken with salt and pepper and dredge in the flour mixture; shake off any excess flour.
Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet over medium-high heat. Working in batches (if necessary), add chicken, and cook, turning once, until golden brown, about 3-5 minutes per side (depending on thickness). Transfer to a large plate and cover to keep warm.
Add 1 tablespoon oil and 1 tablespoon butter to the skillet, then add the mushrooms; cook, stirring frequently, until golden brown, 7- 8 minutes. Transfer to the plate with chicken, and set aside.
Heat remaining 1 tablespoon oil in the skillet, and then add shallots and garlic; cook, stirring, until soft, about 2 minutes.
Stir in 1 tablespoon flour; cook for 1 minutes, stirring. Add the Marsala and broth; cook, stirring and scraping bottom of pan until slightly thick, about 2 minutes.
Return the chicken and mushrooms to skillet, and cook until heated through, about 2 minutes.
Remove from heat. Stir in 1 tablespoon butter.
Season with salt and pepper; garnish with parsley. Serve and enjoy!
- If your chicken breasts are thick, then simply butterfly and halve them before pounding to an even thickness.
- Feel free to double up on the sauce if you are planning to serve this chicken recipe with pasta. A dash of cream can also be added to make it a little richer.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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