Name: Chicken Marsala Recipe: A Classic Italian-American Delight -
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Italian-American
Ingredients: 2 boneless, skinless chicken breasts; ½ cup all-purpose flour (for dredging); ½ teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon garlic powder; ¼ teaspoon onion powder; 3 tablespoons olive oil; 3 tablespoons unsalted butter; 1 cup sliced mushrooms (cremini or baby bella); 1 teaspoon minced garlic; ¾ cup Marsala wine; ½ cup chicken broth; ¼ cup heavy cream (optional, for creamy version); Fresh parsley for garnish

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Introduction

Chicken Marsala is a classic Italian-American dish known for its rich, flavorful sauce made with Marsala wine, mushrooms, and tender pan-fried chicken. This dish originated from Sicily, where Marsala wine is produced, but it has since gained immense popularity worldwide, especially in Italian restaurants.

The beauty of Chicken Marsala lies in its simplicity and depth of flavor. The slightly sweet and nutty Marsala wine creates a rich sauce that perfectly complements the chicken and mushrooms. Whether you’re cooking for a special occasion or just want a restaurant-quality meal at home, this dish is sure to impress.

In this guide, we’ll walk you through everything you need to know about making the perfect Chicken Marsala, from selecting ingredients to expert cooking techniques. Let’s get started!

What is Chicken Marsala?

Chicken Marsala is a dish that consists of tender chicken cutlets sautéed in butter and olive oil, then simmered in a luxurious sauce made with Marsala wine, mushrooms, and aromatics.

Marsala wine, a fortified wine from Sicily, is the key ingredient that gives this dish its signature flavor. It has a deep, slightly sweet taste with caramel and nutty undertones that enhance the overall richness of the sauce.

This dish is often served with mashed potatoes, buttered noodles, or roasted vegetables, making it a versatile and satisfying meal. Unlike heavily creamy chicken dishes, Chicken Marsala maintains a balanced, elegant flavor profile that’s neither too heavy nor too light.

Ingredients Needed for Chicken Marsala

For the best Chicken Marsala, use high-quality ingredients. Here’s what you’ll need:

Main Ingredients:

2 boneless, skinless chicken breasts
½ cup all-purpose flour (for dredging)
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
3 tablespoons olive oil
3 tablespoons unsalted butter
1 cup sliced mushrooms (cremini or baby bella)
1 teaspoon minced garlic
¾ cup Marsala wine
½ cup chicken broth

Optional Ingredients for Variations:

¼ cup heavy cream (for a creamy version)
Fresh parsley for garnish
¼ cup Parmesan cheese for extra richness

Where to Find Ingredients:

Marsala Wine: Look for dry Marsala wine in the wine section of your local grocery store or specialty store. Avoid sweet Marsala, as it can overpower the dish.
Mushrooms: Cremini mushrooms work best, but you can also use button mushrooms or even shiitake for a deeper flavor.
Chicken: Choose fresh, high-quality chicken breasts and slice them evenly for consistent cooking.

Step-by-Step Guide to Making Chicken Marsala

Step 1: Preparing the Chicken

Slice the Chicken: Take two boneless, skinless chicken breasts and slice them in half horizontally to create four thin cutlets. This helps them cook evenly.
Pound to Even Thickness: Use a meat mallet or rolling pin to gently pound the chicken to about ½ inch thickness.
Season the Chicken: In a shallow dish, mix the flour with salt, pepper, garlic powder, and onion powder. Dredge each piece of chicken in the flour mixture, shaking off excess flour.

Step 2: Cooking the Chicken

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the chicken to the pan and cook for 3-4 minutes per side, or until golden brown and cooked through.
Remove the chicken from the pan and set aside on a plate while preparing the sauce.

Step 3: Making the Marsala Sauce

In the same skillet, add another tablespoon of butter and the sliced mushrooms. Cook for about 4-5 minutes, stirring occasionally, until the mushrooms soften and turn golden.
Add minced garlic and sauté for 30 seconds until fragrant.
Pour in ¾ cup of Marsala wine, scraping the bottom of the pan to deglaze it and incorporate all the flavorful bits.
Let the wine simmer for 2-3 minutes, allowing the alcohol to cook off.
Add ½ cup of chicken broth and let the sauce reduce slightly over low heat for about 5 minutes.

Step 4: Combining the Chicken and Sauce

Return the chicken to the pan, spooning the sauce over it.
Simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
If you want a creamy version, stir in ¼ cup of heavy cream at this stage.
Finish with a final tablespoon of butter to make the sauce silky and rich.

Serving Chicken Marsala

Chicken Marsala pairs beautifully with a variety of sides. Here are some of the best options:

Best Side Dishes:

Mashed Potatoes – Creamy mashed potatoes soak up the rich Marsala sauce.
Buttered Noodles – Egg noodles with butter and Parmesan create a classic pairing.
Roasted Vegetables – A mix of roasted asparagus, carrots, or Brussels sprouts adds freshness.
Garlic Bread – Perfect for mopping up the delicious sauce.

Plating Tips:

Place the chicken cutlet on a plate, spooning extra sauce and mushrooms over the top.
Garnish with freshly chopped parsley and a sprinkle of Parmesan cheese for extra flavor.

Variations of Chicken Marsala

Creamy Chicken Marsala – Add heavy cream for a richer sauce.
Low-Carb or Keto Chicken Marsala – Use almond flour for dredging instead of all-purpose flour.
Vegetarian Marsala – Substitute chicken with portobello mushrooms or tofu for a meat-free version.

Tips for the Best Chicken Marsala

Use high-quality Marsala wine – Dry Marsala is best for cooking.
Don’t overcook the chicken – Thin cutlets cook quickly, so watch them carefully.
Deglaze the pan properly – Scrape up all the browned bits for extra flavor.

How to Store and Reheat Chicken Marsala

Storing:

Refrigerate leftovers in an airtight container for up to 3 days.

Reheating:

Stovetop: Heat gently in a pan over low heat, adding a splash of broth if needed.
Microwave: Heat in 30-second intervals, stirring in between to prevent drying out.

Wine Pairing with Chicken Marsala

Best Wines: Dry Marsala wine (for cooking), Chardonnay, Pinot Noir, or Sauvignon Blanc.
Why Marsala Wine? It adds complexity, depth, and a slightly sweet, nutty finish to the sauce.

Conclusion

Chicken Marsala is an easy yet elegant dish that brings together simple ingredients in a flavorful way. With its rich, velvety Marsala wine sauce, tender chicken, and savory mushrooms, it’s a dish that never fails to impress.

Whether you’re making it for a family dinner or a special occasion, this recipe ensures a restaurant-quality experience at home. Give it a try and enjoy a delicious, classic Italian-American favorite!