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Ben’s Amazing Chicken Marsala: 1 Fail-proof Recipe

Chicken Marsala
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5 from 1 review

A classic Italian-American dish featuring tender chicken cutlets sautéed and coated in a rich, savory sauce made with Marsala wine and mushrooms. Perfect for an elegant yet easy dinner.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 cup Marsala wine
  • 1/2 cup chicken broth
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Cut chicken breasts in half horizontally to create thinner cutlets.
  2. In a shallow dish, combine flour, salt, and pepper. Dredge chicken cutlets in the flour mixture, shaking off excess.
  3. Heat olive oil and butter in a large skillet over medium-high heat.
  4. Add chicken to the skillet and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
  5. Add mushrooms to the same skillet and cook until softened and browned, about 5 minutes.
  6. Add garlic and cook for 1 minute until fragrant.
  7. Pour in Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet.
  8. Bring the sauce to a simmer and cook for 3-5 minutes, until slightly reduced.
  9. Return chicken to the skillet and spoon the sauce over it.
  10. Garnish with fresh parsley before serving.

Notes

  • For a deeper flavor, use baby bella mushrooms.
  • If Marsala wine is unavailable, a dry sherry can be substituted.
  • Serve with mashed potatoes or pasta to soak up the delicious sauce.

Nutrition

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