Description
This classic Chicken Marsala recipe features tender chicken cutlets pan-seared to golden perfection and smothered in a rich, creamy Marsala wine sauce with sautéed mushrooms. Ready in just 30 minutes, this Italian-American dish is perfect for a flavorful weeknight dinner or a special meal that impresses without fuss.
Ingredients
Chicken
- 1 1/4 lbs chicken breast (2 large) or chicken tenders
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1/4 cup all-purpose flour (for dredging)
Sauce & Vegetables
- 2 Tbsp olive oil
- 1 Tbsp unsalted butter
- 8 oz brown button mushrooms (halved or thickly sliced if very large)
- 1/2 tsp onion powder
- 2 garlic cloves (minced)
- 3/4 cup dry Marsala wine (not sweet)
- 3/4 cup chicken stock (reduced-sodium)
- 1/2 cup heavy whipping cream
- 2 Tbsp parsley (finely chopped)
Instructions
- Prepare the Chicken: Cut the chicken breasts in half lengthwise to create 4 even cutlets. Place them between plastic wrap and pound them until about 1/3″ thick for uniform cooking. Season all over with salt and black pepper, then dredge each piece in all-purpose flour, shaking off the excess, and set aside.
- Sauté the Chicken: Heat a large heavy-bottomed, non-reactive pan over medium heat. Add olive oil and butter. When hot, add the dredged chicken and sauté until golden brown and cooked through—about 3-4 minutes per side—checking the internal temperature reaches 165°F. Remove the chicken and tent with foil to keep warm.
- Sauté Mushrooms and Aromatics: Add more oil if needed, then add mushrooms to the pan. Cook until their liquid evaporates and they turn golden brown, roughly 5 minutes. Stir in onion powder and minced garlic, sautéing for another 30 seconds until fragrant.
- Deglaze and Make Sauce: Pour in the Marsala wine, scraping up any browned bits from the pan. Increase heat and cook until the wine is mostly reduced, about 4-5 minutes. Add chicken stock, then slowly pour in the heavy cream while stirring continuously. Reduce the heat to maintain a simmer and cook another 4-5 minutes, allowing the sauce to thicken slightly. Season with additional salt to taste.
- Combine and Finish: Return the cooked chicken to the pan, sprinkle with chopped parsley, and spoon sauce over the top. Simmer on low heat for about 2 minutes until heated through and sauce reaches your desired consistency. Remember the sauce thickens more as it cools. Serve warm.
Notes
- Use dry Marsala wine for authentic flavor; avoid sweet Marsala varieties.
- Pounding the chicken ensures quick, even cooking and tender results.
- Use a meat thermometer to prevent overcooking the chicken.
- The sauce can be made ahead and gently reheated before serving.
- Pair with mashed potatoes, pasta, or crusty bread to enjoy the sauce fully.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American