Chicken Marsala in 5 Steps
This delicious Chicken Marsala recipe delivers rich, savory flavors with tender chicken cutlets and earthy mushrooms, all in a creamy Marsala wine sauce.
Equipment
- Meat mallet
- Large skillet
Ingredients
Main Ingredients
- 4 large boneless, skinless chicken breasts
- 0.5 cup all-purpose flour
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 8 oz cremini mushrooms, sliced
- 0.75 cup Marsala wine
- 0.5 cup chicken broth
- 0.25 cup heavy cream
- fresh parsley, chopped for garnish
Seasoning
- salt to taste
- black pepper to taste
Instructions
Preparation
- Pound chicken breasts to an even thickness (about 1/2 inch), then season with salt and pepper and dredge in flour.
Cooking Chicken
- Heat butter and olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown, then remove and set aside.
Sautéing Mushrooms
- Add sliced mushrooms to the same skillet and cook until tender, about 5-7 minutes. Deglaze the pan with Marsala wine, scraping up any browned bits.
Simmering Sauce
- Pour in chicken broth and heavy cream, bringing the sauce to a gentle simmer. Return the chicken to the skillet, coating it in the sauce, and cook until heated through and the sauce thickens slightly, about 5 minutes.
Finishing Touches
- Garnish with fresh parsley and serve immediately, perhaps with pasta or mashed potatoes.
Notes
For extra flavor, use homemade chicken broth. If you don't have Marsala wine, dry sherry or cooking wine with a touch of sugar can be a substitute, but the authentic flavor will be slightly different.