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Chicken marsala recipe

Chicken marsala

This classic Chicken Marsala offers tender, golden-crusted chicken cutlets gently simmered in a velvety mushroom and Marsala wine sauce. Perfect for an elegant dinner, it balances rich, savory flavors with a subtle sweetness that will impress any guest.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 5 People
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Chicken
  • 2 large boneless skinless chicken breasts
  • ¼ cup cornstarch or all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • For the Sauce
  • 8 ounces baby bella or cremini mushrooms thinly sliced
  • ¼ cup finely diced shallot about 1 large shallot
  • 4 garlic cloves minced
  • 2 tablespoons unsalted butter
  • 1 cup chicken broth
  • ¾ cup Marsala wine
  • ½ cup heavy cream
  • 2 tablespoons finely chopped fresh parsley

Method
 

  1. Prepare the Chicken
  2. Slice each chicken breast horizontally to create four thin cutlets. Combine the cornstarch, salt, and pepper in a shallow dish. Dredge each cutlet in the mixture, ensuring an even coating on both sides.
  3. Sear the Chicken
  4. In a large skillet, warm the olive oil and butter over medium-high heat. Sear the chicken for 3 to 4 minutes per side until a crisp, golden crust forms. The chicken need not be fully cooked through at this stage. Transfer the pieces to a plate and set aside.
  5. Cook the Mushrooms
  6. Add the remaining butter to the skillet. Sauté the sliced mushrooms for 2 to 3 minutes, stirring occasionally, until lightly browned. Incorporate the garlic and shallot, cooking for an additional 30 seconds until fragrant.
  7. Create the Sauce
  8. Pour in the chicken broth, Marsala wine, and heavy cream to deglaze the pan, scraping up any browned bits. Stir to combine, bring to a boil, then reduce to a gentle simmer. Allow the sauce to thicken and reduce by half, approximately 10 to 15 minutes.

Notes

Return the chicken to the skillet, spooning the sauce over each piece. Simmer for 2 to 3 minutes, or until the chicken is heated through and fully cooked. Garnish with the chopped parsley before serving.