This delicious Chicken Marsala recipe is a quick and easy weeknight dinner packed with rich, creamy flavors. Tender chicken cutlets are paired with a savory mushroom and Marsala wine sauce, making it a comforting meal. With common pantry staples and fresh ingredients, it’s perfect for impressing guests or satisfying your family!
Recipe Ingredients:
- 3 boneless skinless chicken breasts, 1 1/2 to 2 pounds
- Kosher salt and freshly ground black pepper
- 3/4 cup all-purpose flour
- 1/4 cup olive oil
- 12 ounces cremini mushrooms, sliced 1/4-inch thick
- 1 large shallot, finely chopped
- 1 1/2 cups dry marsala wine
- 6 tablespoons unsalted butter, cut into pieces
- 1/3 cup flat-leaf parsley, chopped, plus more for garnish
How To Make Chicken Marsala Recipe?
- Prepare the Chicken: Cut the chicken breasts in half lengthwise to create 6 pieces. Place each piece between two sheets of plastic wrap and pound with a meat mallet until 1/4 inch (6 mm) thick. Season both sides generously with salt and pepper.
- Dredge the Chicken: In a shallow bowl, mix the flour with 1 1/2 tsp salt and a generous amount of black pepper. Dredge each chicken cutlet in the seasoned flour, shaking off excess.
- Sear the Chicken: Heat 3 tbsp (45 ml) of olive oil in a large skillet over medium-high heat. Sear 3 cutlets for about 2 minutes per side until golden brown. Remove to a plate. Repeat with the remaining 1 tbsp (15 ml) of oil and cutlets.
- Cook the Mushrooms: Add the mushrooms and 1/2 tsp salt to the same skillet. Cook, stirring and scraping the bottom, for 3–4 minutes until they soften and release liquid. Add the shallots and cook for another 3–4 minutes until softened.
- Make the Sauce: Remove the pan from the heat and add the Marsala wine and 1/2 cup (120 ml) water. Return to high heat, bring to a boil, and then simmer on medium heat for 6–7 minutes, reducing the liquid by a third.
- Thicken the Sauce: Whisk in the butter, piece by piece, until melted and the sauce thickens, about 1–2 minutes.
- Finish the Chicken: Return the chicken and any juices to the pan. Cook for about 2 minutes, flipping halfway through, until the chicken is fully cooked, and the sauce coats the cutlets.
- Serve and Garnish: Transfer the chicken to a serving platter. Stir the parsley into the sauce, then pour the sauce over the chicken. Garnish with additional parsley and serve immediately.
Recipe Tips
- Pound the Chicken Evenly: Make sure the chicken is an even 1/4-inch thick to cook it quickly and avoid dry or unevenly cooked pieces.
- Season Generously: Don’t skip seasoning both the chicken and the flour mixture. This step adds layers of flavor to your dish.
- Don’t Overcrowd the Pan: Sear the chicken in batches to ensure a crispy, golden-brown crust without steaming.
- Use Real Marsala Wine: For the best flavor, use dry Marsala wine, not a substitute or sweet version. It’s key to the sauce’s rich taste.
- Add Butter Slowly: Whisk the butter into the sauce a piece at a time off the heat to create a silky, glossy finish. Don’t rush this step!
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Chicken Marsala cool to room temperature. Then, store it in an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the Chicken Marsala to cool completely before transferring it to a freezer-safe container or bag. Freeze for up to 2 months. To thaw, place it in the refrigerator overnight before reheating
Nutrition Facts
- Calories: 582
- Total Fat: 36.97g
- Saturated Fat: 14.95g
- Cholesterol: 157mg
- Sodium: 385mg
- Potassium: 467mg
- Total Carbohydrate: 13.47g
- Dietary Fiber: 0.6g
- Sugars: 3.97g
- Protein: 38.24g
Check out More Recipes:
The Best Chicken Marsala
Description
This delicious Chicken Marsala recipe by Bobby Flay is a quick and easy weeknight dinner packed with rich, creamy flavors. Tender chicken cutlets are paired with a savory mushroom and Marsala wine sauce, making it a comforting meal. With common pantry staples and fresh ingredients, it’s perfect for impressing guests or satisfying your family!
Ingredients
Instructions
- Prepare the Chicken: Cut the chicken breasts in half lengthwise to create 6 pieces. Place each piece between two sheets of plastic wrap and pound with a meat mallet until 1/4 inch (6 mm) thick. Season both sides generously with salt and pepper.
- Dredge the Chicken: In a shallow bowl, mix the flour with 1 1/2 tsp salt and a generous amount of black pepper. Dredge each chicken cutlet in the seasoned flour, shaking off excess.
- Sear the Chicken: Heat 3 tbsp (45 ml) of olive oil in a large skillet over medium-high heat. Sear 3 cutlets for about 2 minutes per side until golden brown. Remove to a plate. Repeat with the remaining 1 tbsp (15 ml) of oil and cutlets.
- Cook the Mushrooms: Add the mushrooms and 1/2 tsp salt to the same skillet. Cook, stirring and scraping the bottom, for 3–4 minutes until they soften and release liquid. Add the shallots and cook for another 3–4 minutes until softened.
- Make the Sauce: Remove the pan from the heat and add the Marsala wine and 1/2 cup (120 ml) water. Return to high heat, bring to a boil, and then simmer on medium heat for 6–7 minutes, reducing the liquid by a third.
- Thicken the Sauce: Whisk in the butter, piece by piece, until melted and the sauce thickens, about 1–2 minutes.
- Finish the Chicken: Return the chicken and any juices to the pan. Cook for about 2 minutes, flipping halfway through, until the chicken is fully cooked, and the sauce coats the cutlets.
- Serve and Garnish: Transfer the chicken to a serving platter. Stir the parsley into the sauce, then pour the sauce over the chicken. Garnish with additional parsley and serve immediately.
Notes
- Pound the Chicken Evenly: Make sure the chicken is an even 1/4-inch thick to cook it quickly and avoid dry or unevenly cooked pieces.
- Season Generously: Don’t skip seasoning both the chicken and the flour mixture. This step adds layers of flavor to your dish.
- Don’t Overcrowd the Pan: Sear the chicken in batches to ensure a crispy, golden-brown crust without steaming.
- Use Real Marsala Wine: For the best flavor, use dry Marsala wine, not a substitute or sweet version. It’s key to the sauce’s rich taste.
- Add Butter Slowly: Whisk the butter into the sauce a piece at a time off the heat to create a silky, glossy finish. Don’t rush this step!
The Best Chicken Marsala