Chicken Marsala
Chicken Marsala is an Italian-American dish of thin chicken cutlets dredged in flour, pan-fried and served in a glossy sauce of browned mushrooms and Marsala, the fortified wine from Sicily. The mushrooms cook in the same skillet as the chicken, and the wine lifts the browned bits from the pan into a nutty, slightly sweet sauce. A splash of stock and cream finishes it.
By Priya Raman
Published
- Prep Time
- 15 mins
- Cook Time
- 25 mins
- Total Time
- 40 mins
- Servings
- 4 servings
How do you make Chicken Marsala?
Halve 2 chicken breasts into 4 cutlets, pound to 1 cm, dredge in flour and fry in oil and butter for 3-4 minutes per side, until golden and 74°C (165°F) inside. Brown 250 g mushrooms in the same pan, add 180 ml dry Marsala and reduce by half, then add 125 ml stock and 60 ml cream and return the chicken.
- Total time
- 40 mins
- Calories
- 445 per serving
- Protein
- 43 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Pan-Frying
Ingredients
Chicken
Sauce
To serve
Equipment
Large skillet, about 30 cm (12 inch) · Meat mallet or rolling pin · Shallow dish · Instant-read thermometer
Quick Directions
Make the cutlets
Slice each chicken breast in half horizontally to make 4 thin cutlets.
Dredge in flour
Put the flour in a shallow dish.
Fry the chicken
Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat.
Brown the mushrooms
Lower the heat to medium and melt the remaining 1 tbsp butter in the pan.
Add the Marsala
Take the pan off the heat and pour in the Marsala, then set it back on the heat and scrape up the browned bits from the bottom.
Finish the sauce
Lower the heat and stir in the cream.
Serve
Return the chicken and any juices from the plate to the pan and spoon the mushrooms and sauce over the top.
Step-by-Step Instructions
Follow these detailed steps to make the perfect chicken marsala.
Make the cutlets
Slice each chicken breast in half horizontally to make 4 thin cutlets. Place them between sheets of plastic wrap and pound to an even 1 cm thickness. Pat dry and season both sides with the salt and pepper.
Dredge in flour
Put the flour in a shallow dish. Just before cooking, press each cutlet into the flour on both sides and shake off the excess, so only a thin coat remains.
Fry the chicken
Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat. When the butter stops foaming, add 2 cutlets and cook for 3-4 minutes per side, until deep golden and the thickest part reads 74°C (165°F). Move them to a plate, cover loosely with foil and repeat with the other 2 cutlets.
Brown the mushrooms
Lower the heat to medium and melt the remaining 1 tbsp butter in the pan. Add the mushrooms in an even layer with a pinch of salt and cook for 5-6 minutes, stirring only now and then, until their liquid has evaporated and they are well browned. Stir in the shallot and garlic and cook for 1 minute, until soft and fragrant.
Add the Marsala
Take the pan off the heat and pour in the Marsala, then set it back on the heat and scrape up the browned bits from the bottom. Simmer for 2-3 minutes, until reduced by about half and slightly syrupy. Add the stock and simmer for 2-3 minutes more, until reduced by about a third.
Finish the sauce
Lower the heat and stir in the cream. Simmer gently for 1-2 minutes, until the sauce is glossy and lightly coats a spoon. For a butter-finished sauce without cream, take the pan off the heat and swirl in 2 tbsp cold butter instead. Taste and add salt if needed.
Serve
Return the chicken and any juices from the plate to the pan and spoon the mushrooms and sauce over the top. Warm through for 1-2 minutes, sprinkle with parsley and serve with mashed potatoes, buttered fettuccine or polenta, and green beans or a green salad.
Recipe Tips
- Use dry Marsala for a savoury sauce. Sweet Marsala works but makes the sauce noticeably sweeter; a squeeze of lemon juice at the end helps balance it.
- Give the mushrooms room and leave them alone. Crowded or constantly stirred mushrooms steam instead of browning, and the browning adds a lot of flavour to the sauce.
- Take the pan off the heat before pouring in the Marsala, especially over a gas flame, because the alcohol can flare up.
- Dredge the chicken right before it goes in the pan. Flour left to sit absorbs moisture and turns gummy instead of crisp.
Variations
- Without alcohol: replace the Marsala with 125 ml chicken stock and 60 ml white grape juice plus 1 tsp balsamic vinegar.
- Madeira or dry sherry: use the same amount in place of the Marsala. Madeira tastes closest; dry sherry makes a slightly sharper, less sweet sauce.
- Mixed mushrooms: use a mix of cremini, shiitake and oyster mushrooms for a deeper, earthier sauce.
- Gluten-free: dredge the cutlets in rice flour or a gluten-free flour blend and check that the stock is gluten-free.
Nutrition (per serving)
| Calories | 445 |
|---|---|
| Protein | 43 g |
| Carbs | 12.5 g |
| Fat | 22.5 g |
| Saturated fat | 9 g |
| Fibre | 1 g |
| Sugar | 4 g |
| Sodium | 720 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate the chicken and sauce in an airtight container within 2 hours for up to 3 days.
- Freezer
- Freeze for up to 2 months. The cream sauce may separate a little after thawing; whisk it as it reheats to bring it back together.
- Reheat
- Reheat in a covered skillet over medium-low heat with a splash of stock, stirring the sauce, until the chicken is hot to 74°C (165°F).
Chicken Marsala FAQs
What is chicken Marsala?
Chicken Marsala is an Italian-American dish of thin chicken cutlets dredged in flour, pan-fried and served in a sauce of mushrooms and Marsala, a fortified wine from Sicily. The sauce is usually finished with a little stock and either butter or cream.
What can I substitute for Marsala wine?
Madeira is the closest substitute, and dry sherry also works; use the same amount. For a sauce without alcohol, replace the 180 ml Marsala with 125 ml chicken stock and 60 ml white grape juice plus 1 tsp balsamic vinegar. The flavour is milder but still rich.
Should I use dry or sweet Marsala for chicken Marsala?
Dry Marsala is the usual choice because it gives a savoury, nutty sauce. Sweet Marsala is mostly used in desserts such as zabaglione and makes the sauce noticeably sweeter. If sweet is all you have, add a squeeze of lemon juice at the end to balance it.
Does the alcohol cook off in chicken Marsala?
Not completely. Simmering the Marsala until it reduces drives off much of the alcohol, but some remains in the finished sauce. To avoid alcohol entirely, use chicken stock, white grape juice and a little balsamic vinegar in place of the wine.
What goes well with chicken Marsala?
Mashed potatoes, buttered fettuccine or linguine, creamy polenta and rice all soak up the sauce. Add a green vegetable such as green beans, roasted asparagus or broccoli, or a simple green salad.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
