Chicken Marsala

Restaurant-style Chicken Marsala... right in the comfort of your own kitchen. This easy recipe is made with just 10 ingredients and ready in 30 minutes. Perfect for date nights, dinner parties, or a quick and easy family meal!

Print Pin

Prep Time: 10

Cook Time: 25

Servings:

Calories: 666kcal

Author: Cathy Trochelman

Ingredients

Chicken

4 chicken cutlets OR 2 boneless, skinless chicken breasts, halved lengthwise
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup all purpose flour
2 Tablespoons butter
2 Tablespoons olive oil

Sauce

2 Tablespoons butter
2 Tablespoons olive oil
8 ounces mushrooms sliced
1 medium shallot finely chopped
2 cloves garlic minced
1 cup marsala wine dry or semi-dry
1/2 cup chicken broth
1/2 cup heavy cream
2 Tablespoons fresh parsley minced

Instructions

Season the chicken cutlets on both sides with salt and pepper.
Add the flour to a shallow bowl; dredge the chicken in the flour to coat, shaking gently to remove any excess.
In a 12 inch skillet, melt 2 Tablespoons butter and 2 Tablespoons olive oil over medium-high heat. Add the chicken and sear until browned, about 3-4 minutes on per side. Remove to a plate and cover with foil.
Wipe out the skillet, then heat the remaining 2 Tablespoons butter and 2 Tablespoons olive oil over medium heat until butter is melted.
Add the mushrooms and shallot; sauté over medium-high heat, stirring regularly, about 8 minutes or until mushrooms are well browned.
Add minced garlic and sauté 30 seconds, until fragrant.
Add the marsala wine, chicken broth, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then reduce heat to medium-low and boil gently for 10-15 minutes, until sauce is thickened and reduced by about half.
Reduce heat to low, then stir in the heavy cream.
Add the chicken back into the skillet and spoon the sauce over it. Cook 3-5 minutes more.
Garnish with fresh parsley as desired.

Notes

Recipe Variations

- Substitute pork or veal for the chicken

- Use baby bella, button, or any type of mushrooms you enjoy

- Substitute red or yellow onion for the shallot

- Add extra mushrooms

- Add additional seasonings, such as oregano or thyme

- Omit the cream (use extra chicken broth instead)

- Thicken the sauce with a cornstarch slurry

- Add a splash of sherry

- Serve with fresh shaved Parmesan

Storing & Reheating

Leftover Chicken Marsala can be stored in an airtight container in the refrigerator for 3-4 days. To reheat on the stovetop, transfer the chicken and sauce to a small skillet and add a splash of chicken broth. Heat over medium heat until warmed through, about 8-10 minutes. To reheat in the oven, transfer the chicken and sauce to a small oven-safe container. Add a splash of chicken broth, cover with foil, and bake at 350° for 12-15 minutes or until warmed through.

Nutrition