Last updated on January 10th, 2022
Ah, Chicken Marsala. If you’ve never tried it, you must. Who can resist pan-fried chicken cutlets and mushrooms that are bathed in an aromatic Marsala wine sauce? Not me! As a matter of fact, I’m planning to serve this Italian-American elegance for Christmas dinner this year. Here’s the video how-to, along with a handy printable recipe:
Here’s the printable:
Chicken Marsala
Chicken cutlets and mushrooms in a rich Marsala wine sauce.
Servings: 4
Ingredients
- 1/4 cup all-purpose flour
- 3/4 teaspoon salt (plus extra for sprinkling)
- 1/4 teaspoon freshly-ground black pepper (plus extra for sprinkling)
- 2 chicken breasts (1 1/2 Lbs. total), sliced horizontally in half and pounded to 1/4-inch thickness
- 1 tablespoon olive oil
- 4 tablespoons butter, divided
- 1/4 cup diced onion
- 8 ounces sliced mushrooms
- 2 teaspoons garlic paste (or 2 minced cloves of fresh garlic)
- 3/4 cup chicken broth or stock
- 3/4 cup dry Marsala wine
- 3/4 cup heavy cream
- 1 teaspoon Italian seasoning
- Chopped fresh parsley for garnish
Instructions
- Put the flour, salt, and pepper in a gallon-size zip-lock bag. Shake to mix. Add the chicken, seal the bag, and toss until all of the chicken is evenly coated.
- In a large skillet (cast-iron or stainless steel for best browning), warm the olive oil and 2 tablespoon of the butter over medium heat. When the butter melts and its foaming subsides, add the chicken. Cook until the chicken is golden brown but not cooked through -- about 3 minutes per side. Remove the chicken to a plate.
- Add the remaining 2 tablespoons of butter to the skillet. Then stir in the onion, mushrooms, garlic paste, and a sprinkling of salt and pepper. Saute over medium-low heat until the mushrooms begin to brown -- about 4 minutes. (If you are using diced fresh garlic, add it after the mushrooms have browned.)
- Add the broth, Marsala wine, heavy cream, and Italian seasoning to the skillet. Bring to a boil over high heat while stirring from time to time. Then lower the heat, and let the sauce simmer gently until it reduces and begins to thicken -- 8-10 minutes. Return the chicken to the skillet, spoon some of the sauce over each piece, and cook just until the chicken achieves 165°F when tested with a digital thermometer -- 5-10 minutes. Do not over-cook the chicken!
- Serve each chicken piece on a bed of mashed potatoes (or rice, or pasta), and spoon some of the sauce over the top. Enjoy!
Hungry for more? Get my email updates.
John says
Thank you for this. Looks GREAT. Also, Kevin, thanks for adding the printed recipe to this posting. So much easier to find.
Julia says
Hmmmmm….this looks delish and you make it look easy.
Can’t wait to try soon.
Thank you!
Phyllis says
I have not made this is years – but will do so soon, looks yummy, Thank you and wish you and Mr. Fox a very safe and healthy New Year!!!
Kim says
Hey Kevin! I am so glad I decided to make this recipe!!! I am eating Vegan these days so I made a great Seitan that paired nicely with this ( if you can imagine . lol ) and served it atop baked sliced red potato , paired with carrots and asparagus. What a delight! I needed a ‘win’. Really really good. Thx! As a side, I am looking to build a new home , hopefully a log cabin, and I told my husband about your lovely bank of bay windows with the glass shelves with winter flowers and starts. You are the first blog I read educating on winter sowing. I guess I’ll need to re read that post as my Gardening zone might be 6. Love the dish! Love your posts! God bless!