Go Back

Chicken Marsala

This classic chicken marsala recipe features tender pan-seared cutlets in a deeply savory and rich mushroom wine reduction.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 444
Ingredients Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts
  • 0.25 cup cornstarch
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 8 ounces baby bella mushrooms
  • 0.25 cup finely chopped shallot
  • 4 minced garlic cloves
  • 1 cup chicken broth
  • 0.75 cup Marsala wine
  • 0.5 cup heavy cream
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Slice the chicken breasts in half lengthwise to make 4 thinner cutlets.
  2. Mix the cornstarch, kosher salt, and ground black pepper in a shallow dish.
  3. Dredge the chicken cutlets in the dry mixture until thoroughly coated.
  4. Heat the extra-virgin olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat.
  5. Sear the cutlets for 3 to 4 minutes per side until golden brown, then remove to a plate.
  6. Melt the remaining 2 tablespoons of butter in the same pan.
  7. Add the baby bella mushrooms and saute for 3 minutes until lightly browned.
  8. Stir in the chopped shallot and minced garlic cloves, cooking for 30 seconds.
  9. Pour in the chicken broth, Marsala wine, and heavy cream to deglaze the skillet.
  10. Bring the liquid to a boil, then reduce heat and simmer for 10 minutes until thickened.
  11. Return the seared chicken back into the thickened sauce to warm through for 3 minutes.
  12. Garnish the finished dish with chopped fresh parsley before serving.

Notes

Use a dry Marsala wine instead of sweet for a more savory flavor profile.
Slice mushrooms thickly so they maintain their hearty texture during the simmering process.