Chicken Marsala
Chicken Marsala is a classic Italian-American dish featuring tender pan-seared chicken cutlets in a rich, savory Marsala wine and mushroom sauce. Elegant yet easy to prepare, this restaurant-quality meal is perfect for both weeknight dinners and special occasions.
Ingredients
- 4 boneless skinless chicken breasts, halved horizontally
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 oz mushrooms sliced
- 3 cloves garlic minced
- ¾ cup Marsala wine
- ¾ cup chicken broth
- ½ cup heavy cream optional, for creamy version
- Fresh parsley chopped (for garnish)
Instructions
- Season chicken with salt and pepper, then dredge lightly in flour, shaking off excess.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Cook chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, melt remaining butter. Add mushrooms and sauté for 5–6 minutes until browned.
- Add garlic and cook for 30 seconds.
- Pour in Marsala wine, scraping up browned bits. Simmer for 3–4 minutes.
- Add chicken broth and simmer another 5 minutes until sauce slightly thickens.
- Stir in heavy cream if using.
- Return chicken to skillet and simmer for 3–5 minutes.
- Garnish with parsley and serve.
Notes
- Authentic flavor: Use dry Marsala wine, not cooking wine.
- Creamy version: Traditional recipes omit cream; add for richness.
- Serving ideas: Serve over mashed potatoes, pasta, or rice.
- Make ahead: Sauce can be prepared in advance.
- Storage: Refrigerate leftovers up to 3 days.