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Chicken Marsala

Chicken Marsala features golden pan-fried chicken cutlets in a deep, dark Marsala wine and mushroom sauce that turns silky and glossy. You’ll sear until golden, then simmer mushrooms and shallots before finishing with cold butter for a restaurant-quality sheen.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken cutlets
  • 4 boneless skinless chicken breasts Halved horizontally into 8 thin cutlets.
  • 0.25 tsp salt Use to taste.
  • 0.25 tsp pepper Use to taste.
  • 0.5 cup all-purpose flour For dredging.
  • 3 tbsp olive oil
  • 2 tbsp butter Use 2 tablespoons for pan-frying.
  • 2 tbsp butter Use remaining 2 tablespoons cold for finishing.
Marsala mushroom sauce
  • 8 oz cremini mushrooms Sliced.
  • 3 shallots Minced.
  • 3 garlic Minced.
  • 0.75 cup dry Marsala wine
  • 1 cup chicken broth
  • 0.25 cup heavy cream
  • 1 tbsp fresh thyme leaves
  • 0.25 cup fresh parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Dredge the chicken
  1. Season the cutlets with salt and pepper, then dredge them in all-purpose flour and shake off the excess so they cook evenly.
Pan-fry
  1. Heat olive oil and 2 tablespoons butter in a cast iron skillet over medium-high heat, then pan-fry the cutlets for 3-4 minutes per side until golden and remove to a plate.
Build the sauce
  1. Cook the mushrooms and minced shallots in the same pan over medium-high heat for 5-6 minutes until golden, then stir in the minced garlic and cook 1 minute.
  2. Pour in the dry Marsala wine and let it bubble for 2-3 minutes to reduce slightly, then add chicken broth and heavy cream.
  3. Simmer the sauce for 5 minutes, then swirl in the remaining 2 tablespoons cold butter until glossy and stir in fresh thyme leaves.
Finish and serve
  1. Return the chicken cutlets to the pan and spoon the Marsala mushroom sauce over the top until the chicken is coated, then garnish with fresh parsley.

Notes

Pro tip: keep the last 2 tablespoons of butter cold when you swirl it in at the end—this emulsifies the sauce for that glossy, restaurant-style sheen. Refrigerate leftovers in a sealed container for up to 3 days; freeze the sauce separately for up to 2 months if desired. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly less rich).