Chicken Marsala is a quick and simple dinner that is great for any weeknight meal or special occasion. The flavorful, moist Italian-American dish pan-fries chicken cutlets so they are bursting with flavors of mushrooms and Marsala wine.
This chicken Marsala recipe will rival any restaurant-quality dish. The super flavorful dish is slightly sweet from the Marsala wine and creamy from the thick sauce that is full of mushrooms. The dish is the perfect main course to serve alongside roasted asparagus, mashed potatoes or a side of pasta.
Make chicken Marsala any day of the week and feel like you are going out to dinner in your own home!
CREAMY CHICKEN MARSALA WITH MUSHROOM SAUCE
This mouthwatering chicken dish will have everyone coming back for seconds and thirds. My favorite part of this dish is the flavorful Marsala sauce. The creamy sauce is full of prosciutto, shallots, and mushrooms, of course!
The ingredients get cooked together until they are nice and brown in the pan. Then the star of the show, the Marsala wine, comes in and deglazes the pan to make a super creamy Marsala wine sauce. The sauce is so tasty that you will basically want to drink it with a straw.
This dish will quickly become a family favorite since it is the best chicken marsala recipe around!
- Boneless skinless chicken breasts – use a meat mallet to thin out the chicken breasts.
- All-purpose flour – for dredging the chicken.
- Olive oil
- Prosciutto – render the fat in the pan to add more flavor to the sauce.
- Button mushrooms
- Marsala wine
- Chicken stock
- Butter – use unsalted butter so the dish is not over-seasoned.
- Italian parsley
- Salt and pepper
HOW TO MAKE CHICKEN MARSALA
1. PREPARE THE CHICKEN
Place the chicken breasts between two sheets of plastic wrap and pound them thin with a meat mallet. The chicken breasts should be about 1/4 of an inch thick. Then, add flour, salt, and pepper to a shallow bowl or plate.
2. HEAT THE PAN
In a large skillet over medium-high heat, heat the olive oil. When the oil is ready, quickly dredge the chicken and add it to the pan. Work in batches and flip when the chicken is golden brown, about five minutes on each side. Keep the chicken breasts on a sheet pan or platter to stay warm.
3. COOK THE CHICKEN
Lower the heat of the pan and add the prosciutto. Let the fat render for about one minute before adding in the shallots and mushrooms. Cook everything together for about five minutes, or until everything is nice and golden brown. Continue to season with salt and pepper.
4. MAKE THE MARSALA WINE SAUCED
Deglaze the pan with the Marsala wine. Let the wine sauce reduce by half to cook out the alcohol. Add in the chicken stock and let it reduce by half once again. Finish off the sauce with butter and let it come to a nice simmer so it thickens the sauce. Season with salt and pepper as needed.
5. PUT THE CHICKEN MARSALA ALL TOGETHER
Add the chicken back into the pan and continue to cook for about two minutes. Finish off the dish with chopped parsley, and enjoy!
The chicken Marsala sauce is made out of a combination of ingredients, including prosciutto, shallots, mushrooms, Marsala wine, chicken stock, and butter. There are different variations of the sauce, but the base is always made with Marsala wine and mushrooms.
Marsala wine normally falls on the sweeter side when it comes to wine. It is primarily used as cooking wine and has notes of vanilla, brown sugar, tamarind, and apricots.
Chicken Marsala is an Italian-American dish. The dish, however, does have strong French influences. The recipe is a variation of traditional Italian scaloppine dishes. The dish was first developed in the 19th century by English families who lived in the Sicilian region of Italy, as Marsala wine is produced in Sicily.
MORE CHICKEN DISHES TO ENJOY
- 4 boneless skinless chicken breasts
- 1 ½ cups all-purpose flour for dredging
- ¼ cup olive oil
- 4 ounces prosciutto sliced thin
- 2 medium shallots minced
- 8 ounces button mushrooms halved
- ½ cup Marsala wine
- ½ cup chicken stock
- 2 tablespoon unsalted butter
- ¼ cup Italian parsley chopped
- kosher salt and black pepper to taste
- Place the chicken breasts in between sheets of plastic wrap and pound thin (¼” thick) with a meat mallet. Add the flour to a shallow bowl or plate and season heavily with salt and pepper.
- Heat the oil in a large saute pan over medium-high heat. When the oil is hot, dredge both sides of the chicken breasts in flour, shaking off any excess. Add the chicken to the pan, working in batches if the chicken is too large to fit more than one. Cook for 5 minutes per side, flipping once, until the chicken is golden brown. Move chicken to a sheet pan or platter to keep warm.
- Lower the heat to medium and add the prosciutto. Cook for 1 minute to render some fat. Next, add the shallots and mushrooms and cook for 5 minutes or until nicely browned. Season with salt and pepper.
- Deglaze with the Marsala and reduce by half to cook off the alcohol. Add the chicken stock and reduce by half again. Add the butter and stir to combine, simmering gently for 1 minute. Season with salt and pepper if needed.
- Add the chicken back to the pan and simmer for 2 minutes. Garnish with the chopped parsley and serve.