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Chicken Marsala Recipe

$26 Main Course

About This Dish

Our chicken marsala features tender pan-seared chicken breast in a rich, savory sauce made with Marsala wine and sautéed mushrooms. This classic Italian-American dish combines simple ingredients to create an elegant and flavorful meal.

Prep Time

15 minutes

Cook Time

25 minutes

Serves

4 people

Ingredients

  • 4 boneless chicken breasts, pounded thin
  • 1/2 cup all-purpose flour
  • 8 oz mixed mushrooms, sliced
  • 3/4 cup dry Marsala wine
  • 1/2 cup chicken stock
  • 1/4 cup heavy cream
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 2 shallots, minced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper

Instructions

  1. Prepare chicken: Pound chicken breasts to 1/4-inch thickness. Season with salt and pepper, then dredge in flour.
  2. Sear chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden. Remove and set aside.
  3. Cook mushrooms: In the same pan, add 1 tablespoon butter. Sauté mushrooms until golden brown, about 5 minutes.
  4. Add aromatics: Add shallots and garlic to mushrooms, cook for 1 minute until fragrant.
  5. Deglaze: Pour in Marsala wine, scraping up any browned bits. Let reduce by half, about 3-4 minutes.
  6. Make sauce: Add chicken stock and cream. Simmer until sauce thickens slightly, about 3 minutes.
  7. Finish dish: Return chicken to pan, simmer for 2-3 minutes. Whisk in remaining butter and parsley.
  8. Serve: Plate chicken with mushroom sauce spooned over top. Serve immediately.

Chef's Tips

  • Pound chicken evenly for consistent cooking
  • Don't overcrowd the pan when searing chicken
  • Use dry Marsala wine, not sweet
  • Let the wine reduce properly for concentrated flavor
  • Finish with butter for a silky sauce
  • Serve with pasta, rice, or mashed potatoes