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Golden chicken cutlets simmering in mushroom Marsala sauce in a skillet
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Chicken Marsala Recipe

Tender golden chicken cutlets with deeply browned mushrooms and a rich Marsala wine sauce. This easy Chicken Marsala is a comforting Italian-American dinner with restaurant-style flavor that's perfect for weeknights.
Course dinner
Cuisine American, Italian
Keyword Chicken Marsala, Chicken Marsala Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 465kcal

Equipment

  • Large skillet
  • Chef's Knife
  • Cutting board
  • Meat mallet
  • Shallow Dish
  • Kitchen Tongs
  • Wooden spoon
  • Measuring Cups & Spoons
  • Instant-Read Meat Thermometer

Ingredients

For the Chicken

4 boneless, skinless chicken breasts ½ cup all-purpose flour1 teaspoon salt ½ teaspoon black pepper 2 tablespoons olive oil 2 tablespoons unsalted butter

For the Marsala Mushroom Sauce

8 ounces cremini or baby bella mushrooms, sliced 2 cloves garlic, minced 1 small shallot, finely chopped ¾ cup dry Marsala wine 1 cup low-sodium chicken stock 1 teaspoon fresh thyme leaves 2 tablespoons unsalted butter 2 tablespoons fresh parsley, chopped

Instructions

  • Prepare the chicken: Pat the chicken breasts dry. Slice thick breasts horizontally or pound them to an even thickness. Season both sides with salt and black pepper.
  • Dredge the chicken: Place flour in a shallow dish. Lightly coat each chicken cutlet, then shake off the excess flour.
  • Sear the chicken: Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the chicken and cook for about 3–4 minutes per side, until golden brown and cooked through. Transfer to a plate.
  • Brown the mushrooms: Add the sliced mushrooms to the same skillet. Cook over medium-high heat until their moisture evaporates and they become deeply golden, about 5–7 minutes.
  • Add aromatics: Stir in the chopped shallot and minced garlic. Cook for about 1 minute, until fragrant.
  • Deglaze with Marsala: Pour in the dry Marsala wine. Scrape the browned bits from the bottom of the skillet and simmer for 3–4 minutes, allowing the wine to reduce.
  • Add chicken stock: Pour in the chicken stock and add the fresh thyme. Simmer for about 4–5 minutes, until the sauce reduces slightly.
  • Finish the sauce: Reduce the heat to low and add 2 tablespoons butter. Stir or swirl gently until melted and the sauce becomes glossy.
  • Return the chicken: Place the chicken back into the skillet and spoon the mushroom Marsala sauce over it. Simmer gently for 2–3 minutes.
  • Garnish and serve: Remove from heat and sprinkle with fresh parsley. Serve immediately with mashed potatoes, pasta, rice, polenta, or roasted vegetables.

Notes

  • Use dry Marsala for a more savory sauce.
  • Don't overcrowd the skillet when browning the mushrooms.
  • Shake off excess flour before searing the chicken.
  • Let the Marsala reduce before adding the chicken stock for deeper flavor.
  • Chicken should reach 165°F (74°C) internally.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days.
  • Freeze for up to 3 months.
  • Reheat gently with a splash of chicken stock if the sauce becomes too thick.