Chicken Marsala

This Chicken Marsala is an Italian-American treasure featuring golden, crispy chicken cutlets draped in a rich, savory mushroom sauce infused with the warm, complex flavors of Marsala wine. It’s a restaurant-quality dish that’s surprisingly simple to make at home in just 25 minutes. The tender chicken paired with the luscious, creamy sauce makes every bite irresistible. Serve over mashed potatoes, rice, or pasta for a comforting, elegant meal that will leave everyone hooked!

Instructions

1. 1

   Prepare chicken by cutting each breast in half horizontally to form 4 thin cutlets. Cover with a freezer bag or Go-Between and pound to 1cm/0.4" thickness using a meat mallet or rolling pin (Note 5).

2. 2

   Sprinkle one side of each cutlet with half the salt, pepper, and flour. Rub lightly to spread, then flip and repeat with remaining salt, pepper, and flour. Shake off excess flour just before cooking.

3. 3

   Heat 1 tbsp olive oil and 1 tbsp butter in a large non-stick skillet over medium-high heat until butter is foamy. Cook 2 cutlets for 3-4 minutes until golden and crispy, then flip and cook for 2 minutes. Remove to a plate. Repeat with remaining cutlets.

4. 4

   In the same skillet, add remaining 1 tbsp oil and 1 tbsp butter. Once melted, add eschalots and garlic, cooking for 1 minute until fragrant.

5. 5

   Add mushrooms and cook for 3 minutes, stirring regularly, until softened.

6. 6

   Pour in Marsala wine, increase heat to high, and boil for 3 minutes until reduced by half.

7. 7

   Add chicken stock, heavy cream, salt, and black pepper. Stir, then lower heat to a simmer (not boiling) and cook for 3-5 minutes until the sauce thickens to a creamy consistency.

8. 8

   Return chicken cutlets to the skillet, nestling them into the sauce. Warm for 30 seconds.

9. 9

   Remove from heat. Serve over mashed potatoes, rice, small pasta, polenta, or with bread, garnished with parsley if desired.

Recipe Notes

• Chicken – Use large chicken breasts (300g/10oz each) cut into thin cutlets or 4 boneless, skinless thighs. For thighs, pound or butterfly the thicker end for even thickness to ensure uniform cooking.

• Eschalots – These are sweeter and finer, melding beautifully into the sauce. Substitute with 1/2 small onion or 1/4 cup white parts of green onions, cut into 1cm/1/3" squares, for a similar effect.

• Marsala wine – Dry Marsala wine is key for the sauce’s rich, warm flavor with a touch of sweetness. Substitute with port, sherry, or Madeira. For a non-alcoholic version, make Chicken with Creamy Mushroom Sauce instead.

• Cream – Heavy cream gives a luxurious texture, but evaporated milk can be used for a lighter option with similar Marsala flavor, though less rich.

• Pounding – Use a freezer bag or Go-Between (thicker than cling wrap) to protect the meat while pounding. Use the rough side of a meat mallet, or a rolling pin or heavy can if unavailable.

• Serving – Pair with mashed potatoes, rice, small pasta like orzo, polenta, or crusty bread to soak up the sauce. Not recommended for kids due to higher alcohol content.

• Storage – Refrigerate leftovers for 3-4 days in an airtight container. Freezing is possible but not ideal for chicken breast texture. Reheat gently to maintain sauce consistency.

• Nutrition – Per serving, assuming 4 servings.