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Close up of Chicken Marsala

Chicken Marsala

A delicious homemade chicken marsala recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts, halved and pounded thin
  • 1/3 cup all-purpose flour
  • 8 ounces cremini mushrooms, sliced
  • 3/4 cup dry marsala wine
  • 1/2 cup chicken broth
  • 3 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste

Method
 

  1. Dredge. Season chicken cutlets with salt and pepper. Coat lightly in flour, shaking off excess.
  2. Sear. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken 3 minutes per side until golden brown. Remove to a plate.
  3. Saute. Add mushrooms to the same skillet with another tablespoon of butter. Cook for 5 minutes until golden and softened. Add garlic and cook 30 seconds.
  4. Deglaze. Pour in marsala wine and chicken broth. Scrape up the browned bits. Let it simmer for 5 minutes until reduced by about half. Swirl in the remaining butter. Return chicken to the pan and spoon sauce over the top. Garnish with parsley.

Notes

Use dry marsala wine, not sweet marsala. Sweet marsala makes the sauce cloying. Pound the chicken thin and even so it cooks quickly and stays tender. Don't crowd the mushrooms. Give them space so they brown instead of steaming.