authentic italian chicken marsala recipe

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The Best authentic italian chicken marsala recipe

I started making chicken marsala about fifteen years ago after a friend served it at a dinner party, and it has stayed in my rotation ever since. It is a simple Italian American skillet dish: thin chicken cutlets dusted with flour, browned in butter and olive oil, then finished with sliced mushrooms and dry marsala wine. The sauce comes together in the same pan the chicken cooked in, so cleanup is one skillet and a cutting board.

My kids eat this without complaint, which says a lot because one of them picks mushrooms out of everything else I make. My husband asks for it when we have people over, and I make it on a random Tuesday just as often. It looks like a special occasion plate but takes about thirty minutes from start to finish, so it works for both.

There are practical reasons I keep coming back to it. Chicken breast is lean protein, and the mushrooms add a lot of volume and flavor for very little. The marsala simmers down into the sauce and leaves the flavor behind, and I use a modest amount of butter so the finished dish stays lighter than cream based pasta sauces. Serve it with a green vegetable or a small portion of pasta and you have a balanced dinner that does not feel like a compromise.

Chicken Marsala

4.7 from 900 votes

Golden pan-seared chicken cutlets smothered in a silky Marsala wine sauce with mushrooms and shallots. It comes together in one skillet, so the sauce builds from the browned bits left behind by the chicken.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Chicken

4 boneless, skinless chicken breasts (about 1 1/2 pounds), pounded to 1/4-inch thickness
1/3 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
2 tablespoons olive oil
1 tablespoon unsalted butter

For the Marsala Sauce

8 ounces cremini mushrooms, sliced 1/4-inch thick
1 large shallot, finely chopped (about 1/4 cup)
2 cloves garlic, minced
3/4 cup dry Marsala wine
1/2 cup low-sodium chicken broth
1/4 cup heavy cream
2 tablespoons cold unsalted butter, cut into pieces
2 tablespoons chopped fresh parsley
Salt and black pepper to taste

For Serving

Buttered pasta, mashed potatoes, or crusty bread
Extra chopped parsley for garnish

👨‍🍳Directions

1Pat the chicken breasts dry, then pound each one to an even 1/4-inch thickness. Season both sides with the salt, pepper, and oregano.
2Put the flour in a shallow dish and dredge each cutlet, pressing gently so it sticks. Shake off the excess and set the coated chicken on a plate.
3Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter foams. Add two cutlets and cook 3 to 4 minutes per side, until deeply golden and cooked through. Transfer to a plate and repeat with the remaining chicken.
4Lower the heat to medium and add the mushrooms to the same skillet. Cook 5 to 6 minutes, stirring occasionally, until they release their liquid, brown at the edges, and the pan looks nearly dry.
5Stir in the shallot and garlic and cook 1 minute, until fragrant and softened but not browned.
6Pour in the Marsala wine and scrape the browned bits off the bottom of the pan with a wooden spoon. Simmer 2 to 3 minutes, until the wine reduces by about half and the sharp alcohol smell cooks off.
7Add the chicken broth and simmer 2 minutes more. Stir in the heavy cream and simmer gently until the sauce coats the back of a spoon, about 2 minutes.
8Return the chicken and any collected juices to the skillet. Simmer 2 minutes so the cutlets heat through and soak up the sauce, turning once.
9Off the heat, swirl in the cold butter pieces until the sauce turns glossy. Taste and adjust salt and pepper, then scatter the parsley over the top and serve right away.

🔧Equipment

Meat mallet or rolling pin
Shallow dish
Large skillet (12-inch)
Tongs
Wooden spoon
Measuring cups and spoons
Cutting board and knife

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 28g💛Saturated Fat: 11g❤️Cholesterol: 135mg🧂Sodium: 620mg🌾Total Carbs: 14g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 42g

📝Notes

Use a dry Marsala, not sweet or cream Marsala, or the sauce will turn cloying. Pounding the chicken to an even thickness is what keeps it juicy and lets it cook before the crust burns. If the flour in the pan starts scorching between batches, wipe it out and add a little fresh oil. No Marsala on hand? Dry sherry or a dry Madeira makes a decent stand-in, though the flavor will shift. The sauce thickens as it sits, so loosen it with a splash of broth if needed. Refrigerate leftovers up to three days and reheat gently on the stovetop rather than in the microwave.

Watch Video Of How Chicken Marsala Works

Chicken marsala is one of those dinners I can make on a Tuesday and still feel good about serving at a family gathering on Sunday, because it looks and tastes like I spent far more time on it than I actually did. The sauce comes together in the same pan as the chicken, so cleanup is easy and the flavors stay rich and balanced. If you want a meal that pleases picky eaters and guests alike, this is the one I keep coming back to.

❓ Frequently Asked Questions About Chicken Marsala

1. What makes chicken marsala “authentic” Italian?

Chicken marsala is really an Italian-American creation rather than a dish you’d find on a menu in Rome or Florence. It borrows the Sicilian fortified wine for its sauce and follows the northern Italian technique of dredging thin cutlets in flour before a quick sauté. The combination of mushrooms, butter, and Marsala is what gives it the character people recognize.

2. Do I have to use Marsala wine, and which kind?

Marsala is what defines the dish, but you can substitute dry sherry, Madeira, or a dry white wine with a small splash of brandy if you’re in a pinch. Look for dry Marsala for a savory version — sweet Marsala works too, though it pushes the sauce in a sweeter direction. Avoid cooking Marsala, which is heavily salted.

3. Why dredge the chicken in flour before cooking?

The flour does two jobs at once. It encourages a fast, even golden crust on the cutlets, and the loose flour left in the pan thickens the wine and butter sauce as it simmers. Skip it and you’ll get a thinner sauce that needs a starch slurry to come together.

4. How do I keep the chicken cutlets from drying out?

Pound them to an even quarter-inch thickness so they cook through before the outside toughens, and use a hot pan for a short sear. Pull them off the heat at the first sign of 165°F in the thickest part. Letting them rest in the sauce off heat for a minute or two helps them stay juicy.

5. What should I serve with chicken marsala?

Anything that catches the sauce. Buttered egg noodles, polenta, or mashed potatoes are the classic choices, and crusty bread does the same job. A side of roasted broccoli or a simple green salad balances the richness of the butter and mushrooms.

6. Can I make it ahead of time or use leftover chicken?

You can fry the cutlets and make the sauce a day ahead, then reheat them gently together on the stove with a splash of water or wine. Leftovers keep in an airtight container in the refrigerator for about three days. Reheat slowly — a hard boil will tighten the chicken and break the sauce.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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