Chicken Marsala Recipe

Introduction

Chicken Marsala is a classic Italian-American dish featuring tender chicken cutlets cooked in a rich, creamy Marsala wine sauce. This recipe combines simple ingredients for a flavorful meal perfect for weeknight dinners or special occasions.

Ingredients

• 2 large chicken breasts (300g/10oz each), cut in half horizontally (or 4 thighs)
• 1/2 tsp cooking salt / kosher salt
• 1/2 tsp black pepper
• 1/4 cup plain/all-purpose flour
• 2 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• 2 eschalots (shallots), peeled and cut into 1cm squares
• 1 garlic clove, finely minced
• 2 cups white mushrooms, sliced 0.5cm thick
• 1 cup dry Marsala wine
• 1/2 cup low sodium chicken stock/broth
• 1/2 cup thickened/heavy cream
• 1/4 tsp cooking salt / kosher salt
• 1/8 tsp black pepper
• 1 tbsp finely chopped parsley (optional, for garnish)

Instructions

1. Step 1: Prepare the chicken by cutting each breast in half horizontally to form thin steaks. Place them between a freezer bag or a sheet of parchment paper and pound to about 1 cm thickness using a meat mallet or rolling pin. This tenderizes the meat and ensures even cooking.
2. Step 2: Season the chicken by sprinkling half the salt, pepper, and flour on one side. Lightly rub the flour mixture across the surface, then turn the chicken and repeat with the remaining salt, pepper, and flour. Shake off any excess flour before cooking.
3. Step 3: Heat half the butter and olive oil in a large non-stick pan over medium-high heat. When the butter is melted and foamy, add the chicken. Cook for 3 to 4 minutes on one side until golden and crispy, then turn and cook the other side for 2 minutes. Remove the chicken to a plate and set aside.
4. Step 4: In the same pan, add the remaining butter and oil. Once melted, add the eschalots and garlic and sauté for 1 minute until fragrant.
5. Step 5: Add the sliced mushrooms and cook for about 3 minutes, stirring regularly until they soften.
6. Step 6: Pour in the Marsala wine and turn the heat to high. Boil for 3 minutes or until the wine is reduced by half.
7. Step 7: Stir in the chicken stock, heavy cream, salt, and pepper. Reduce the heat to a simmer and cook for 3 to 5 minutes until the sauce thickens to a creamy consistency.
8. Step 8: Nestle the cooked chicken back into the sauce and warm for 30 seconds.
9. Step 9: Remove from heat, sprinkle with chopped parsley if using, and serve immediately over mashed potatoes, rice, small pasta, polenta, or with crusty bread for soaking up the sauce.

Tips & Variations

• Use chicken thighs if you prefer darker meat; they remain juicy and flavorful.
• Substitute dry white wine if Marsala is unavailable, though it will alter the flavor profile slightly.
• For extra richness, add a splash of heavy cream at the end to adjust sauce consistency to your liking.
• If you want a gluten-free version, use a gluten-free flour blend for dusting the chicken.

Storage

Store leftover Chicken Marsala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of stock or cream if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but be sure to fully thaw the chicken and pat it dry before pounding and seasoning to ensure even cooking and a crispy coating.

What can I serve with Chicken Marsala?

This dish pairs well with mashed potatoes, rice, pasta, polenta, or crusty bread to soak up the delicious sauce.

Chicken Marsala Recipe

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★★★★★

4.7 from 138 reviews

Chicken Marsala is a classic Italian-American dish featuring tender, pounded chicken breasts cooked to golden perfection and served with a creamy, savory marsala wine sauce. The dish highlights a flavorful combination of sautéed eschalots, garlic, and mushrooms enriched with heavy cream and chicken stock, creating a luscious sauce that complements the crispy chicken. Ideal for a comforting yet elegant meal, Chicken Marsala pairs beautifully with mashed potatoes, rice, pasta, or polenta.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Entree
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Chicken and Coating

• 2 large chicken breasts (300g/10oz each), cut in half horizontally (or 4 thighs)
• 1/2 tsp cooking salt / kosher salt
• 1/2 tsp black pepper
• 1/4 cup all-purpose flour

Cooking Fat

• 2 tbsp extra virgin olive oil
• 2 tbsp (30g) unsalted butter

Sauce Components

• 2 eschalots (shallots), peeled and cut into 1cm / 1/3″ squares
• 1 garlic clove, finely minced
• 2 cups white mushrooms, sliced 0.5cm / 1/5″ thick
• 1 cup dry marsala wine
• 1/2 cup low sodium chicken stock/broth
• 1/2 cup thickened/heavy cream
• 1/4 tsp cooking salt / kosher salt
• 1/8 tsp black pepper

Garnish

• 1 tbsp finely chopped parsley (optional)

Instructions

1. Prepare chicken escalopes: Cut each chicken breast in half horizontally to create thin steaks. Place them between a freezer bag or a piece of baking paper (Go-Between) and gently pound with a meat mallet or rolling pin until about 1 cm (0.4″) thick. This tenderizes the meat and ensures even cooking.
2. Dust chicken with seasoning and flour: Evenly sprinkle half the salt, pepper, and flour over one side of the chicken pieces. Lightly rub the flour mixture onto the surface, then flip and repeat with the remaining salt, pepper, and flour. Shake off any excess flour just before cooking.
3. Cook chicken: Heat half the butter and olive oil in a large non-stick pan over medium-high heat. Once the butter has melted and is foamy, add the chicken pieces. Cook for 3 to 4 minutes on one side until golden and crispy, then flip and cook the other side for 2 minutes. Remove the cooked chicken onto a plate and set aside.
4. Sauté aromatics: In the same pan, add the remaining butter and olive oil. When the butter has melted, add the diced eschalots and minced garlic. Cook for about 1 minute until fragrant and slightly softened.
5. Cook mushrooms: Add the sliced mushrooms to the pan and sauté for 3 minutes, stirring regularly to release their juices and develop flavor.
6. Reduce marsala wine: Pour in the dry marsala wine, turn the heat to high, and bring it to a boil. Let it reduce for about 3 minutes or until the volume is reduced by half.
7. Thicken sauce: Stir in the chicken stock, heavy cream, remaining salt, and pepper. Lower the heat to a gentle simmer and cook for 3 to 5 minutes until the sauce thickens to a creamy consistency that is not overly thick.
8. Rewarm chicken in sauce: Nestle the cooked chicken pieces back into the sauce. Let them warm through for about 30 seconds to absorb the flavors.
9. Serve: Remove from heat. Sprinkle with finely chopped parsley if desired. Serve the Chicken Marsala over your choice of mashed potatoes, rice, small pasta, polenta, or with bread to mop up the delicious sauce.

Notes

• Note 1: Chicken thighs can be used instead of breasts for a juicier result.
• Note 2: Eschalots (or shallots) add a sweet, mild onion flavor essential for the sauce’s depth.
• Note 3: Use dry marsala wine, which is key to the characteristic flavor of the dish.
• Note 4: Heavy cream enriches and thickens the sauce to a luscious texture.
• Note 5: Using a freezer bag or Go-Between when pounding prevents mess and allows even pressure.

Keywords: Chicken Marsala, marsala sauce, chicken recipe, Italian classic, creamy mushroom sauce