What is Chicken Marsala and how is it made?

Chicken Marsala is an Italian-American dish featuring lightly floured chicken breast or tenderloins pan-seared and simmered in a fragrant sauce made from Marsala wine, mushrooms, shallots, garlic, chicken broth, and cream. The sauce is reduced for a rich flavor.

What is Marsala wine, and can I use an alternative?

Marsala wine is a fortified wine from Sicily available in dry and semi-sweet varieties. Dry Marsala is preferred for savory dishes like chicken Marsala. Alternatives include Madeira or dry Sherry, which impart similar depth and sweetness.

Why should chicken breasts be pounded for Chicken Marsala?

Pounding chicken breasts ensures even thickness, promoting uniform cooking and preventing dryness. Cutting large breasts in half prior to pounding helps achieve consistent, thinner pieces for quicker cooking.

Can I use chicken thighs for Chicken Marsala instead of breasts?

Yes, chicken thighs can be used instead of breasts. They offer a juicier, more flavorful result but require a slightly longer cooking time to cook through completely.

Chicken Marsala: Easy and Tasty Recipe for Home Cooks

Name: Quick and Simple Chicken Marsala: A Delicious Recipe for Home Cooks
Prep time: 30 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1½ pounds boneless, skinless chicken breasts, pounded to ¼-inch thickness or use chicken tenderloins for convenience; Salt and freshly ground black pepper, adjusted to taste; 3 tablespoons all-purpose flour for dredging; 1 tablespoon olive oil; 3 tablespoons unsalted butter, divided; 8 ounces mushrooms, such as bella, button, or crimini, cleaned and pre-sliced; 3 tablespoons finely chopped shallots (from about 1 medium shallot); 2 cloves garlic, minced; ⅔ cup chicken broth or veal glaze as an alternative; ¾ cup Marsala wine, use semi-sweet or dry; ⅔ cup heavy cream; 2 teaspoons chopped fresh thyme; 1 tablespoon chopped fresh parsley or chervil for garnish (optional)

Description

🍗 Enjoy a rich and flavorful Chicken Marsala, perfect for impressing your dinner guests!
🍄 This quick and simple recipe transforms ordinary ingredients into a lavish Italian classic.

Ingredients

Scale

1½ pounds boneless, skinless chicken breasts, pounded to ¼-inch thickness or use chicken tenderloins for convenience
Salt and freshly ground black pepper, adjusted to taste
3 tablespoons all-purpose flour for dredging
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
8 ounces mushrooms, such as bella, button, or crimini, cleaned and pre-sliced
3 tablespoons finely chopped shallots (from about 1 medium shallot)
2 cloves garlic, minced
⅔ cup chicken broth or veal glaze as an alternative
¾ cup Marsala wine, use semi-sweet or dry
⅔ cup heavy cream
2 teaspoons chopped fresh thyme
1 tablespoon chopped fresh parsley or chervil for garnish (optional)

Instructions

In a large ziplock bag, combine flour, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the chicken, seal the bag, and shake to coat evenly.
Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken, cooking 5 to 6 minutes per side until golden and cooked through. Transfer chicken to a plate, covering to keep warm.
Add the remaining tablespoon of butter to the pan. Add mushrooms and sauté until they start to brown, 3 to 5 minutes. Add shallots, garlic, and a pinch of salt, cooking for 1 to 2 more minutes.
Pour in the Marsala wine, allowing it to bubble and reduce by half. Stir in chicken broth and heavy cream, scraping up all the brown bits from the pan for added flavor.
Lower the heat and simmer until the sauce thickens, stirring occasionally, about 10 to 15 minutes. Add the thyme and season with salt and pepper to taste.
Return the chicken and any juices to the skillet, simmering until the chicken is warmed and the sauce thickens slightly, about 2 to 3 minutes. Garnish with fresh parsley or chervil if desired.

Notes

💡 Pound chicken thinner for quicker cooking. Optionally, chicken breasts can be halved before pounding for even thickness.
🔥 Maintain medium-high heat for a good sear on the chicken and mushrooms.
🌡️ Check chicken’s internal temperature reaches 165°F for safety.

Prep Time: 15 minutes
Simmering: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Sauté
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 537
Sugar: 3g
Sodium: 877mg
Fat: 32g
Saturated Fat: 16g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 43g
Cholesterol: 203mg