Rich mushroom wine sauce over golden chicken
Chicken Marsala
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
4 portions
Difficulty
Medium
Cost
Moderate
$$
Chicken Marsala
Rich mushroom wine sauce over golden chicken
★4.7(6)
Tender chicken cutlets smothered in a velvety Marsala wine and mushroom sauce. A timeless Italian-American restaurant favorite made at home.
15m
Prep Time
20m
Cook Time
35m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Chicken Marsala is one of those dishes that bridges the gap between weeknight ease and special-occasion elegance. The deep, nutty sweetness of Marsala wine combined with earthy mushrooms creates a sauce that tastes far more complex than the sum of its parts.
The trick to a great Marsala is properly browning the mushrooms and letting the wine reduce until it becomes almost syrupy before adding the stock. This concentrates the flavor and creates the rich, velvety sauce that makes this dish so irresistible.
Ingredients
- 4 boneless skinless chicken breasts, pounded to 1/2 inch thick
- 1/2 cup all-purpose flour
- 3 tbsp olive oil
- 3 tbsp butter, divided
- 8 oz cremini mushrooms, sliced
- 3/4 cup dry Marsala wine
- 3/4 cup chicken broth
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Season chicken with salt and pepper, then dredge in flour, shaking off the excess.
- 2
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden. Remove to a plate and tent with foil.
- 3
In the same skillet, add 1 tbsp butter and the mushrooms. Cook without stirring for 3 minutes to brown, then stir and cook another 3 minutes. Add garlic and cook 30 seconds.
- 4
Pour in the Marsala wine, scraping up browned bits. Let it reduce by half, about 3 minutes.
- 5
Add chicken broth and simmer for 3-4 minutes until the sauce thickens enough to coat a spoon. Swirl in the remaining 1 tbsp cold butter.
- 6
Return chicken to the pan and spoon sauce over. Simmer 2 minutes to heat through. Garnish with parsley and serve over mashed potatoes or pasta.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with classic coleslaw and cornbread on the side
Substitutions
Marsala wineDry sherry
Dry sherry is the closest flavor match. Avoid cooking sherry which is too salty.
Cremini mushroomsBaby bella or white button mushrooms
Both work well, though cremini have slightly more flavor.
All-purpose flourCornstarch
For gluten-free, dredge in cornstarch. It creates a slightly different but still delicious crust.
Tips & Storage
Pro Tips
Use dry Marsala wine, not sweet — sweet Marsala makes the sauce cloying.
Do not crowd the mushrooms in the pan. Cook in batches if needed for proper browning.
Let the Marsala reduce significantly before adding broth — this is where the flavor concentrates.
If you cannot find Marsala, dry sherry is the closest substitute.
Storage
Store in an airtight container for up to 3 days. The sauce thickens as it cools, which is normal.
Reheating
Reheat in a skillet over medium-low heat, adding a splash of chicken broth to thin the sauce back out.
Nutrition Facts
Per serving (1 cutlet with sauce) · 4 servings
Calories395
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein40g
Carbohydrates14g
Fat16g
Fiber1g
Sugar2g
Sodium490mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What type of Marsala wine should I buy?
- Dry Marsala (Marsala secco) from the cooking wine section works fine, though a drinkable dry Marsala will produce even better results.
- Can I use different mushrooms?
- Absolutely. A mix of cremini, shiitake, and oyster mushrooms makes for an even richer dish.
- How do I know when the sauce is reduced enough?
- When you can drag a spoon through the sauce and the trail stays visible for a moment before filling back in.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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