Classic Chicken Marsala – Tender Chicken in a Rich Mushroom Wine Sauce
Chicken Marsala is a classic Italian-American dish.It features pan-seared chicken cutlets.The sauce is made with Marsala wine and mushrooms.It has a rich, savory, slightly sweet flavor.Perfect with pasta or mashed potatoes.An elegant yet easy dinner recipe.
Ingredients
- 2 large boneless, skinless chicken breasts (halved lengthwise)
- Salt and black pepper (to taste)
- ½ cup all-purpose flour (for dredging)
- 3 tablespoons olive oil
- 2 tablespoons butter
- 8 oz mushrooms (sliced)
- ¾ cup Marsala wine (dry preferred)
- ½ cup chicken broth
- ¼ cup heavy cream (optional, for creamy version)
- 2 tablespoons chopped fresh parsley
Instructions
- Pound chicken to even thickness. Season with salt and pepper. Lightly dredge in flour, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 4–5 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add butter. Sauté mushrooms until browned and tender. Add garlic and cook for 30 seconds.
- Pour in Marsala wine, scraping up browned bits from the pan. Simmer for 3–5 minutes until slightly reduced.
- Add chicken broth and simmer for 5 minutes. For a creamier sauce, stir in heavy cream.
- Return chicken to the skillet and simmer for 5–7 minutes until cooked through and sauce thickens. Garnish with parsley and serve warm.
Notes
- Dry Marsala gives better flavour balance than sweet.
- Slice mushrooms evenly for consistent cooking.
- Do not overcrowd the pan when searing.
- Pound chicken for quick, even cooking.
- Simmer sauce gently to avoid bitterness.
- Cream is optional but adds richness.
- Serve immediately for best taste.
- Leftovers keep 2–3 days refrigerated.