Description
This Chicken Marsala is an elegant yet easy dinner masterpiece — tender chicken cutlets simmered in a rich, savory mushroom and Marsala wine sauce. It’s restaurant-quality comfort food made simple enough for any home cook.
Ingredients
2 large boneless, skinless chicken breasts (halved horizontally)
1/2 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
3 tbsp olive oil
2 tbsp unsalted butter
8 oz cremini or button mushrooms, sliced
2 cloves garlic, minced
3/4 cup Marsala wine
3/4 cup chicken broth
1/4 cup heavy cream (optional for richer sauce)
2 tbsp fresh parsley, chopped
Instructions
1. Place chicken between two sheets of plastic wrap and pound to 1/2-inch thickness.
2. Season with salt and pepper, then dredge lightly in flour, shaking off excess.
3. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
4. Add chicken and cook 3–4 minutes per side until golden brown and cooked through. Remove and set aside.
5. Add remaining butter to the pan along with mushrooms. Sauté for 5 minutes until browned.
6. Add garlic and cook for 30 seconds until fragrant.
7. Pour in Marsala wine, scraping up browned bits from the pan. Simmer for 2–3 minutes.
8. Add chicken broth and heavy cream (if using). Simmer until the sauce slightly thickens.
9. Return chicken to the pan and spoon sauce over the top. Simmer another 2 minutes.
10. Garnish with fresh parsley before serving.
Notes
Serve over mashed potatoes, pasta, or rice to soak up the sauce.
For a lighter version, skip the cream — the sauce is still delicious and flavorful.
Use dry Marsala wine, not sweet, for the perfect savory balance.
Add pancetta or prosciutto for an extra layer of richness.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 410
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 115mg