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A close-up of delicious Chicken Marsala served with a rich mushroom sauce and fresh parsley on a white plate, alongside white rice.
Reda

Classic Chicken Marsala

A timeless Italian-American classic featuring tender, pan-fried chicken cutlets smothered in a rich, savory mushroom and Marsala wine sauce. This restaurant-quality dish is surprisingly easy to make at home.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Italian-American
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 boneless, skinless chicken breasts about 1.5 lbs total, butterflied and pounded to 1/4-inch thickness
  • 1/2 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 1/4 tsp garlic powder
  • 2 tbsp unsalted butter divided
  • 2 tbsp olive oil
For the Marsala Sauce
  • 8 oz cremini mushrooms cleaned and sliced
  • 1 shallot finely chopped
  • 2-3 cloves garlic minced
  • 3/4 cup dry Marsala wine Do not use sweet Marsala wine.
  • 1 cup low-sodium chicken broth
  • 2 tbsp cold unsalted butter cut into small pieces
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Skillet (12-inch)
  • Meat Mallet or Rolling Pin
  • Shallow Dish
  • Tongs
  • Whisk

Method
 

Prepare and Dredge the Chicken
  1. Place the chicken breasts between two pieces of plastic wrap and use a meat mallet or rolling pin to pound them to an even 1/4-inch thickness. This ensures they cook quickly and evenly.
  2. In a shallow dish, whisk together the all-purpose flour, kosher salt, black pepper, and garlic powder. Dredge each pounded chicken cutlet in the flour mixture, coating both sides completely. Gently shake off any excess flour and set aside.
Cook the Chicken and Mushrooms
  1. In a large (12-inch) skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat. Once the butter is foaming, carefully place the dredged chicken in the skillet in a single layer (you may need to work in batches).
  2. Cook the chicken for 3-4 minutes per side, until golden brown and cooked through. Transfer the cooked chicken to a plate and set aside.
  3. Reduce the heat to medium. Add the sliced mushrooms to the same skillet. Cook, stirring occasionally, for 5-7 minutes until they are well-browned and have released their liquid.
Create the Marsala Sauce
  1. Add the chopped shallot and minced garlic to the skillet with the mushrooms. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
  2. Pour the dry Marsala wine into the skillet to deglaze the pan. Use a wooden spoon to scrape up any browned bits from the bottom. Bring to a simmer and let the wine cook for about 2-3 minutes, until it has reduced by about half.
  3. Stir in the chicken broth. Bring the sauce back to a simmer and cook for 5-7 minutes, allowing it to reduce and thicken slightly.
  4. Reduce the heat to low. Add the 2 tablespoons of cold butter, one piece at a time, whisking constantly until the butter is fully melted and incorporated. This will create a smooth, glossy sauce. Season with additional salt and pepper to taste.
Finish and Serve
  1. Return the cooked chicken and any accumulated juices from the plate back into the skillet. Spoon the sauce and mushrooms over the chicken. Let it simmer gently for 1-2 minutes to warm through.
  2. Garnish with fresh chopped parsley and serve immediately. This dish pairs wonderfully with pasta, mashed potatoes, or creamy polenta.

Notes

Wine Choice is Key: Always use Dry Marsala wine for this recipe, not Sweet Marsala. It provides the signature savory, nutty flavor. You can find it at most liquor stores.
Creamy Version: For a richer, creamier sauce, add 1/4 cup of heavy cream to the skillet along with the chicken broth in step 9.
Storage: Leftover Chicken Marsala can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat.