Chicken Marsala Recipe
Description
Chicken Marsala is a classic Italian-American dish made with pan-fried chicken cutlets and a rich mushroom and Marsala wine sauce. It’s savory, slightly sweet, and wonderfully aromatic. This dish pairs beautifully with mashed potatoes, pasta, or a simple green vegetable.
Ingredients (Serves 4)
For the Chicken:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
½ cup all-purpose flour (for dredging)
3 tbsp olive oil
2 tbsp unsalted olive oil
For the Marsala Sauce:
1 tbsp unsalted butter (extra)
8 oz cremini or white mushrooms, sliced
2 garlic cloves, minced
¾ cup Marsala wine (dry preferred)
¾ cup low-sodium chicken broth
½ cup heavy cream (optional for a creamier sauce)
Salt and pepper, to taste
1 tbsp chopped parsley (for garnish)
Instructions
Prep the Chicken:
Slice the chicken breasts in half horizontally to make thinner cutlets.
Pound slightly if needed to make even thickness.
Season with salt and pepper, then dredge in flour.
Sear the Chicken:
Heat olive oil and butter in a large skillet over medium-high heat.
Add the chicken and cook for 3-4 minutes per side until golden and cooked through.
Transfer to a plate and tent with foil to keep warm.
Make the Sauce:
In the same skillet, add another tablespoon of butter.
Add mushrooms and cook for 5-6 minutes until browned and tender.
Stir in garlic and sauté for 30 seconds.
Pour in the Marsala wine, scraping the bottom of the pan.
Simmer for 3-4 minutes to reduce slightly.
Add chicken broth and cook another 3 minutes.
Optional: Stir in heavy cream and simmer until slightly thickened.
Combine and Finish:
Return the chicken to the skillet and simmer in the sauce for 2-3 minutes.
Adjust seasoning with salt and pepper.
Garnish with fresh parsley and serve hot.
Estimated Time
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Nutritional Information (Per Serving)
(based on 4 servings, includes cream)
Calories: 480
Protein: 38g
Fat: 28g
Saturated Fat: 12g
Carbohydrates: 12g
Fiber: 1g
Sugar: 3g
Sodium: 420mg
Note: Without cream, fat drops by ~6g and calories by ~60.
Common Questions & Answers
Q1: Can I use sweet Marsala wine?
A: Dry Marsala is preferred for savory dishes like Chicken Marsala. Sweet Marsala may make the sauce too sugary, but can be used if dry isn’t available—just balance it with more acid (a splash of lemon juice or vinegar).
Q2: Can I make this ahead of time?
A: Yes. Prepare the chicken and sauce ahead, then refrigerate. Reheat gently on the stove. Sauce may thicken—add a splash of broth to loosen.
Q3: Is there a substitute for Marsala wine?
A: A dry sherry or Madeira wine works well. For non-alcoholic versions, use chicken broth with a touch of balsamic vinegar or grape juice.
Q4: Can I make this gluten-free?
A: Yes, use a gluten-free flour blend or cornstarch for dredging. Ensure all ingredients (like broth) are certified gluten-free.
Q5: What can I serve with Chicken Marsala?
A: Mashed potatoes, pasta (like fettuccine), risotto, or roasted vege
tables are great companions.