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Chicken Marsala

Chicken Marsala is made with golden pan-fried cutlets and a deep, dark Marsala wine mushroom sauce that turns silky and glossy with butter and cream. This Italian-American method simmers mushrooms in Marsala, then finishes by spooning the sauce over the chicken for a restaurant-style dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marsala
  • 8 boneless skinless chicken breasts Halved horizontally into 8 thin cutlets.
  • 1 salt and pepper To taste.
  • 0.5 cup all-purpose flour For dredging.
  • 3 tbsp olive oil For pan-frying.
  • 4 tbsp butter Divided; use 2 tbsp for frying and 2 tbsp cold to finish the sauce.
  • 8 oz cremini mushrooms Sliced.
  • 3 shallots Minced.
  • 3 cloves garlic Minced.
  • 0.75 cup dry Marsala wine For the sauce.
  • 1 cup chicken broth For simmering.
  • 0.25 cup heavy cream For silky texture.
  • 1 tbsp fresh thyme leaves Stir in at the end.
  • 1 fresh parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Prep and dredge
  1. Season the chicken cutlets with salt and pepper to taste, then dredge them in all-purpose flour, shaking off excess so they fry evenly.
  2. Heat the olive oil and 2 tablespoons butter in a cast iron skillet over medium-high heat until shimmering.
Pan-fry the cutlets
  1. Pan-fry the cutlets for 3-4 minutes per side until golden, then transfer them to a plate.
Make the Marsala mushroom sauce
  1. In the same skillet, cook the mushrooms and minced shallots for 5-6 minutes until golden.
  2. Add the minced garlic and cook for 1 minute, stirring until fragrant.
  3. Pour in the dry Marsala wine and let it bubble for 2-3 minutes to reduce slightly.
  4. Add the chicken broth and heavy cream, then simmer for 5 minutes to thicken.
  5. Swirl in the remaining 2 tablespoons cold butter until the sauce is glossy, then stir in the fresh thyme leaves.
Serve
  1. Return the cutlets to the pan and spoon the sauce over them, then garnish with fresh parsley.

Notes

For the glossiest sauce, use the last 2 tablespoons butter cold and swirl it in off the heat or during the last minute of simmering. Store leftovers in the refrigerator up to 3 days; reheat gently so the cream sauce doesn’t split. Freezing is not recommended due to texture changes in the cream.