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This delicious Chicken Marsala is an Italian-American dish featuring fried chicken cutlets with a delicious Marsala wine and mushroom sauce! A super fast and simple way to bring a twist into your chicken dishes!
I’ve always loved the versatility of chicken recipes and this one doesn’t disappoint one bit. This is the type of dish you usually get at a restaurant, but it’s super simple to make right at home. Chicken breast fillets breaded in a bit of flour, pan fried to a golden perfection and served with a mushroom and Marsala wine sauce.
Chicken Marsala
- Fast Prep Time
- Simple Ingredients
- Ready in 45 Min
- Restaurant quality right at home
The simple ingredients and easy to follow cooking steps gives this recipe a 5 out of 5 stars on the weeknight dinner list. With just one skillet, this delicious dinner can be on your dinner table in just 45 minutes. Serve it over pasta, polenta, rice or even mashed potatoes.
Ingredient Notes
- Chicken – Boneless skinless chicken breast works amazing with this recipe. Make sure to pound the meat into 1/4 inch in thickness, this ensures that it cooks quick. You can use boneless skinless chicken thighs as well.
- Flour – Just regular all-purpose flour is just fine for this.
- Butter – Aim for unsalted butter so we can control the sodium intake.
- Wine – Dry Marsala wine is what we are going with, but you have some substitute ideas down in the FAQ’s.
- Sour Cream – This will make the sauce a bit creamy. You can also use heavy cream.
- Mushrooms – White mushrooms or Cremini will be great with your chicken.
How to Make Chicken Marsala
- Prepare the Chicken: In a shallow plate, combine the flour with the salt and pepper. Dredge the chicken lightly in the flour mixture on both sides.
- Cooking Time: In a large skillet, over medium heat the oil and 2 tbsp of the butter. Place the chicken in the skillet, shaking of any excess flour first. Cook for about 3 minutes per side or until golden and flip and cook the other side for another 3 minutes. Transfer the chicken to a plate and set aside.
- Cook the Mushrooms: Add the remaining 1 tbsp of butter to the skillet and melt over medium heat. Add the mushrooms and sauté for 3 to 4 minutes or until they start to brown. Stir in the onion and garlic and cook for another minute until the garlic is aromatic.
- Prepare the Sauce: Add the broth, wine, sour cream and using a wooden spoon stir everything, scraping any brown bits from the bottom of the skillet. Season the sauce with salt and pepper as needed. Bring to a boil, then reduce the heat to medium-low and simmer uncovered for about 10 minutes or until the sauce starts to thicken. Add the chicken back to the sauce, spooning sauce sauce with mushrooms over the chicken and simmer for another 2 minutes.
- Ready to Serve: Sprinkle with parsley and serve.
FAQ’s and Expert Tips
FAQ’s
Frequently Asked Questions
What is the best Marsala wine for this recipe?
When making savory dishes like Chicken Marsala, dry Marsala is the best option. Keep your sweet Marsala for desserts!
Can I use a different wine?
Marsala is a fortified wine and can be sweet or dry, though usually the dry version is used for cooking. Possible substitutes would be a dry Madeira wine or a darker sherry such as Oloroso. If you don’t have these then you could also use port or red vermouth.
I don’t want to use wine. Can I do the recipe without it?
As the main ingredient is the Marsala wine, if you it out of the cooking process, the taste won’t be the same. Plus, if you’re worried about the alcohol, it will mostly evaporate during the cooking time.
Tips
- The chicken breast should be pounded thin to about 1/4 of an inch.
- Don’t overcook the chicken so it doesn’t dry out too much but you do want to make sure it’s browned well. Also, don’t discard the brown bits from the bottom of the pan, this is what’s going to flavor our sauce.
- Use a good bottle of dry Marsala wine, do not use “cooking” marsala. It just won’t taste the same!
- If you can’t find Marsala wine, some good substitutions would be a dry Madeira wine, Port, Red Vermouth or a dark sherry.
Leftovers
Fridge
Transfer your leftover chicken marsala to an airtight container and store in the fridge for up to 4 days.
Freezing
To freeze your leftovers, store in an airtight container for up to 4 months. Thaw either in the microwave or in a skillet over medium heat with a splash of chicken broth.
More Delicious Recipes To Try
Chicken Marsala
Ingredients
- 3 tablespoon all-purpose flour
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1½ pounds chicken breasts boneless and skinless, pounded to ¼ inch in thickness
- 2 tablespoon olive oil
- 3 tablespoon butter unsalted
- 8 ounce white mushrooms or cremini, sliced
- 1 small onion chopped
- 3 cloves garlic minced
- ¾ cup chicken broth low sodium
- ⅔ cup Marsala wine
- ½ cup sour cream or heavy cream
- 2 tablespoon parsley chopped, for garnish
Instructions
- Prepare the Chicken: In a shallow plate, combine the flour with the salt and pepper. Dredge the chicken lightly in the flour mixture on both sides.
- Cooking Time: In a large skillet, over medium heat the oil and 2 tbsp of the butter. Place the chicken in the skillet, shaking of any excess flour first. Cook for about 3 minutes per side or until golden and flip and cook the other side for another 3 minutes. Transfer the chicken to a plate and set aside.
- Cook the Mushrooms: Add the remaining 1 tbsp of butter to the skillet and melt over medium heat. Add the mushrooms and sauté for 3 to 4 minutes or until they start to brown. Stir in the onion and garlic and cook for another minute until the garlic is aromatic.
- Prepare the Sauce: Add the broth, wine, sour cream and using a wooden spoon stir everything, scraping any brown bits from the bottom of the skillet. Season the sauce with salt and pepper as needed. Bring to a boil, then reduce the heat to medium-low and simmer uncovered for about 10 minutes or until the sauce starts to thicken. Add the chicken back to the sauce, spooning sauce sauce with mushrooms over the chicken and simmer for another 2 minutes.
- Ready to Serve: Sprinkle with parsley and serve.
Tips & Notes:
- The chicken breast should be pounded thin to about 1/4 of an inch.
- Don’t overcook the chicken so it doesn’t dry out too much but you do want to make sure it’s browned well. Also, don’t discard the brown bits from the bottom of the pan, this is what’s going to flavor our sauce.
- Use a good bottle of dry Marsala wine, do not use “cooking” marsala. It just won’t taste the same!
- If you can’t find Marsala wine, some good substitutions would be a dry Madeira wine, Port, Red Vermouth or a dark sherry.
- Transfer your leftover chicken marsala to an airtight container and store in the fridge for up to 4 days.
- To freeze your leftovers, store in an airtight container for up to 4 months. Thaw either in the microwave or in a skillet over medium heat with a splash of chicken broth.
