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Chicken Marsala

Close-up of pan-fried Chicken Marsala topped with sliced mushrooms and fresh parsley in a rich sauce.
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A classic Italian-American dish featuring pan-fried chicken cutlets in a rich Marsala wine and mushroom sauce. This recipe offers restaurant-quality flavor that is achievable for a weeknight dinner.

Ingredients

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  • 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup Marsala wine
  • 1/2 cup chicken broth
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. In a shallow dish, combine flour, salt, and pepper. Dredge chicken cutlets in the flour mixture, shaking off excess.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
  3. Add butter to the same skillet. Add mushrooms and cook, stirring occasionally, until browned, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
  4. Pour in Marsala wine and chicken broth. Bring to a simmer and cook, scraping up any browned bits from the bottom of the skillet, until the sauce has reduced by about half, about 5-8 minutes.
  5. Return chicken to the skillet and spoon sauce over it. Simmer for 1-2 minutes to heat through.
  6. Garnish with fresh parsley before serving.

Notes

  • For a deeper mushroom flavor, use a mix of cremini and shiitake mushrooms.
  • If Marsala wine is unavailable, a dry sherry can be substituted, though the flavor will be different.
  • Serve with your favorite pasta, mashed potatoes, or a side of steamed vegetables.

Nutrition

Find it online: https://carlacooking.com/chicken-marsala-recipe-easy-elegant-dinner/