Authentic Chicken Marsala Recipe
Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings:
Ingredients
4 boneless, skinless chicken breasts, pounded to ½ inch thick
Salt and freshly ground black pepper, to taste
½ cup all-purpose flour, for dredging
2 tablespoons olive oil
2 tablespoons unsalted
8 oz (225g) cremini or button mushrooms, sliced
2 cloves garlic, minced (optional but adds depth)
¾ cup dry Marsala wine (not sweet Marsala; use a good-quality dry version)
¾ cup low-sodium chicken broth
2 tablespoons unsalted butter (for finishing)
Chopped fresh parsley, for garnish
Instructions
Prepare the Chicken:
Pound the chicken breasts to even thickness.
Season with salt and pepper.
Dredge lightly in flour, shaking off excess.
Brown the Chicken:
In a large skillet, heat olive oil + 2 tbsp over medium-high heat.
Add chicken and cook for about 4 minutes per side, until golden and just cooked through.
Remove chicken to a plate; keep warm.
Sauté the Mushrooms:
In the same skillet, add sliced mushrooms.
Sauté for 6–8 minutes, stirring occasionally, until browned.
Add garlic in the last minute (if using).
Deglaze and Make the Sauce
Pour in Marsala wine, scraping up any browned bits.
Simmer for 2–3 minutes to reduce slightly.
Add chicken broth and simmer another 5 minutes, reducing sauce further.
Finish the Dish:
Return chicken (and any juices) to the pan.
Simmer everything together for 3–4 minutes until chicken is hot and sauce thickens.
Swirl in the final 2 tablespoons of butter for a silky finish.
Taste and adjust seasoning with salt and pepper.
Garnish and Serve
Sprinkle with fresh parsley
Serve immediately over mashed potatoes, buttered noodles, or risotto.
Tips for Best Results
Use dry Marsala wine, not sweet — the dry version gives a more balanced flavor.
Don’t over-flour the chicken; a light dredge gives just enough crisp.
Let the sauce simmer to concentrate flavor before returning t
he chicken