Chicken Marsala

A classic Italian American dish featuring pan-cooked chicken and a rich sauce made from Marsala wine and mushrooms, perfect for a cozy weeknight dinner.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian, Italian American

Calories: 370

Ingredients Method Notes

Ingredients

Main Ingredients

1 pound Chicken cutlets or chicken breasts, thinly sliced Sliced thin to cook quickly and remain tender.
8 ounces Cremini or baby bella mushrooms Chosen for their deeper flavor.
1/2 cup Dry Marsala wine Use dry Marsala wine for best flavor.
1/2 cup Chicken broth For balancing flavors in the sauce.
2 tablespoons Butter For richness and finishing the sauce.
2 tablespoons Olive oil Used for cooking the chicken.
2 cloves Garlic, minced Optional but highly recommended for flavor.
1/4 cup All-purpose flour For lightly coating the chicken.
to taste Salt and pepper For seasoning.
1 pinch Thyme Optional for herbal notes.

Method

Preparation

Slice the chicken breasts in half horizontally or use cutlets. Pat them dry and season with salt and pepper.
Lightly coat the chicken with flour and shake off the extra. This is not a thick breading, just a thin dusting.

Cooking

Heat olive oil and a bit of butter in a pan. Cook the chicken until golden on both sides, then move it to a plate.
Add mushrooms to the same pan. Cook until they release liquid and then start to brown. Add garlic for the last 30 seconds if using.
Pour in the Marsala wine and scrape up any browned bits. Let it simmer for a few minutes.
Add chicken broth and simmer again until the sauce looks slightly thickened.
Return the chicken to the pan and let it warm through for a couple of minutes. Finish with a small piece of butter for extra glossiness.

Notes

For best results, use a wide pan to allow the sauce to reduce properly. Do not overcook the chicken, and adjust broth as needed to get the desired sauce consistency.