Every single time my husband and I eat at our favorite Italian restaurant, he always orders Chicken Marsala. These days, I make Chicken Marsala at home. Once you see how easy it is to make, you’ll add Chicken Marsala to your menu rotation.
Whenever I can, I streamline recipes. When I make Chicken Marsala, I buy chicken breast cutlets instead of regular chicken breasts. They are thin and I get to skip the pounding process.
I always buy dry Marsala wine. I just don’t like the sweet variety unless I’m using it in a dessert.
How to Make Chicken Marsala
Heat 2 tablespoons of olive oil in a skillet set on medium-high. Add salt and pepper to 1/2 cup flour and dredge chicken. Cook for 3-4 minutes per side. Set aside and keep warm.
Add mushrooms, garlic and diced onions to the same skillet the chicken was cooked in. Sauté until the mushrooms are brown and tender, about 5 minutes.
Add the marsala wine to deglaze the pan. All the bits of browned flour combines with the wine to make a delicious sauce.
Stir in 2 tablespoons of butter and return the chicken to the skillet. Simmer for one minute or until the chicken is heated.
Helpful Hint: If you want a thicker sauce, add a tablespoon of flour to the mushroom mixture 2 minutes before the mushrooms are done. When you stir the marsala wine into the mushroom mixture, you’ll have a thicker sauce.
- 4 boneless, skinless chicken cutlets (thin chicken breasts)
- 4 Tablespoons olive oil
- 1/2 cup all-purpose flour
- Salt and Pepper to taste
- 1 teaspoon minced garlic
- 1/2 onion, diced
- 8 oz. mushrooms, cleaned and sliced
- 1/2 cup dry Marsala Wine
- 2 Tablespoons unsalted butter
- Dredge the chicken cutlets in flour seasoned with salt and pepper.
- Heat oil in a large skillet over medium-high heat.
- Add chicken cutlets and cook for 4-5 minutes on each side, until lightly brown.
- Remove the chicken and keep warm.
- Add the diced onions, garlic and mushrooms to the skillet. Cook for 5 minutes, stirring occasionally, until the mushrooms are light brown and tender.
- Add 1/2 cup marsala wine and stir for a couple of minutes or until the wine has reduced.
- Stir in the butter and add the chicken back to the pan.
- Simmer for about a minute or until the chicken is heated.
If you need a quick mid-week meal or when entertaining guests, try this recipe. It’s delicious served over pasta or paired with a salad or veggie side dish. We like it with broccoli and garlic bread. You need the bread to scoop up all the yummy sauce.
This recipe can easily be doubled. I recently made Chicken Marsala for eight and it didn’t take long at all.
Have you ever made Chicken Marsala?