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–+ servings

Classic Italian Chicken Marsala Recipe

This chicken Marsala recipe transforms simple chicken breasts into an elegant Italian dinner. Tender pan-fried chicken cutlets are smothered in a rich, velvety Marsala wine and mushroom sauce that's perfect for a weeknight dinner yet impressive enough for company.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 448
Ingredients Method Nutrition

Ingredients
  

  • 4 boneless skinless chicken breasts (about 1.5 pounds), pounded to ¼-inch thickness
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • 4 tablespoons butter divided
  • 3 tablespoons olive oil divided
  • 8 ounces cremini or button mushrooms sliced
  • 1 small shallot finely diced
  • 3 garlic cloves minced
  • ¾ cup Marsala wine
  • ¾ cup chicken broth
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried

Method
 

  1. In a shallow dish, combine flour, salt, pepper, and dried oregano. Mix well.
  2. Place chicken breasts between plastic wrap and gently pound to ¼-inch thickness using a meat mallet or heavy skillet. This ensures even cooking and tender meat.
  3. Dredge each chicken breast in the seasoned flour mixture, shaking off excess. This thin coating will help create a beautiful golden crust and slightly thicken the sauce.
  4. Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat until butter is melted and mixture is hot but not smoking.
  5. Add chicken breasts (working in batches if needed to avoid overcrowding) and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature of 165°F). Transfer to a plate and cover with foil to keep warm.
  6. In the same skillet, add remaining olive oil. Add mushrooms and cook without stirring for 2-3 minutes to develop a nice sear. Then stir and cook for another 3-4 minutes until golden brown.
  7. Add shallots and garlic to the mushrooms, cooking for 1-2 minutes until fragrant, being careful not to burn the garlic.
  8. Pour in Marsala wine, scraping the bottom of the pan to release any browned bits (this is where the flavor is!). Bring to a simmer and let reduce by half, about 3-4 minutes.
  9. Add chicken broth and return to a simmer. Cook for 5-6 minutes until sauce has reduced and slightly thickened.
  10. Stir in remaining 2 tablespoons butter until melted and sauce is glossy. Season with additional salt and pepper to taste.
  11. Return chicken to the pan, spooning sauce over the top. Simmer gently for 2-3 minutes to rewarm the chicken and allow it to absorb the flavors.
  12. Sprinkle with fresh parsley and thyme before serving.

Nutrition

Calories: 448kcalCarbohydrates: 13gProtein: 29gFat: 27gSaturated Fat: 10gCholesterol: 99mgSodium: 543mgFiber: 1gSugar: 3g
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