Chicken Marsala
Discover how to make classic Chicken Marsala — a rich, savory dish of pan-seared chicken cutlets in a creamy mushroom and Marsala wine sauce. Easy, elegant, and perfect for any dinner occasion!
Ingredients
- 2 large boneless, skinless chicken breasts (sliced in half horizontally to make 4 thin cutlets)
- 1/2 cup all-purpose flour (for dredging)
- Salt and pepper (to taste)
- 3 tablespoons olive oil (divided)
- 2 tablespoons unsalted butter
- 8 oz cremini or button mushrooms (sliced)
- 3/4 cup dry Marsala wine
- 3/4 cup chicken broth
- 2 tablespoons heavy cream (optional, for a richer sauce)
- Fresh parsley (chopped, for garnish)
Instructions
Prepare The Chicken:
- Season both sides of the chicken cutlets with salt and pepper.
- Dredge lightly in flour, shaking off the excess.
Cook The Chicken:
- In a large skillet over medium-high heat, heat 2 tablespoons of olive oil.
- Cook the chicken cutlets for 3–4 minutes per side until golden and cooked through.
- Transfer to a plate and set aside.
Sauté The Mushrooms:
- In the same pan, add 1 tablespoon olive oil and 2 tablespoons butter.
- Add mushrooms and sauté until browned and their moisture has evaporated, about 5–7 minutes.
Deglaze And Make The Sauce:
- Pour in Marsala wine and scrape up the brown bits from the pan.
- Simmer for 2–3 minutes to reduce slightly.
- Add chicken broth and continue to simmer until the sauce is reduced by about half (5–6 minutes).
- Stir in heavy cream if using for a creamier sauce.
Finish The Dish:
- Return the chicken to the pan and simmer for another 2–3 minutes, spooning sauce over the chicken.
- Taste and adjust seasoning if needed.
Serve:
- Garnish with chopped parsley.
- Serve with mashed potatoes, pasta, or crusty bread.