Authentic Chicken Marsala
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 people
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Calories
506 kcal
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Course
Main Course
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Cuisine
Italian
Authentic Chicken Marsala
Description
This Chicken Marsala begins by dredging thinly pounded chicken cutlets in seasoned flour and pan-frying them to a light golden brown for a delicate crust. The pan is then used to prepare a sauce starting with sautéed shallots and mushrooms, which develop sweetness and earthiness, enhanced by Worcestershire sauce.
The key step is adding Marsala wine carefully to deglaze and flame the pan briefly, concentrating the wine's distinctive sweet and nutty profile. A homemade brown sauce enriches the pan sauce, creating a velvety texture and depth of savory flavor. The chicken is returned briefly to warm through the sauce and absorb flavor.
This dish is best served warm and pairs well with sides such as mashed potatoes or sautéed vegetables. It's suitable for making ahead since the chicken and sauce can be reheated gently without losing quality. Brown sauce can be prepared in advance or frozen for convenience.
Properly pounding the chicken ensures even cooking and tender texture. When thin cutlets are unavailable, slicing and flattening larger breasts is effective. Reheating at moderate oven temperatures preserves moisture without overcooking the chicken or sauce.
Ingredients
- 1 cup all-purpose flour
- salt
- black pepper
- 2 lbs chicken cutlet pounded to ⅛-inch thickness
- ½ cup vegetable oil
- 1 tablespoon butter unsalted
- 1 large shallot chopped
- 8 oz. mushrooms sliced, any variety will do
- 4 tablespoon Worcestershire sauce divided
- ½ cup marsala wine sweet
- 1½ cups brown sauce click for recipe
- 2 tablespoon parsley chopped, fresh
Instructions
- Prepare the Brown Sauce (this can be done up to 3 or 4 days in advance).
- Place the flour on a large plate. Season the cutlets with salt and pepper.
- Dredge (coat) the cutlets with flour and shake off excess.
- In a large saute pan, heat the oil over medium-high heat.
- When oil is hot, add the cutlets, one at a time, and cook for about 3 to 4 minutes per side, until lightly browned all over. Set aside on a plate and cover with foil.
- Discard oil from the pan. Reduce heat to medium and add the butter.
- Once melted, add the shallots and cook, stirring often, for about 2 minutes or until soft and lightly browned.
- Add the mushrooms and 2 tablespoon of Worcestershire sauce. Cook them for several minutes until they begin to release their liquid.
- Carefully add the wine to the pan (be careful, it may flame) and cook the sauce for 2 minutes until it is bubbling.
- Add the brown sauce and the remaining 2 tablespoon of Worcestershire sauce and reduce the heat to medium, and then let the sauce simmer for another 3 minutes.
- Taste, and season with more salt and pepper, to your taste. We usually add another ½ teaspoon of each. ⅛
- Transfer the cutlets to a platter and ladle the sauce over them. Garnish with parsley.
Notes
- Watch the recipe video for detailed visual guidance on preparation.
- Make the brown sauce up to 3-4 days ahead; it freezes well and adds convenience.
- If thin chicken cutlets are unavailable, slice larger skinless breasts and pound them evenly to ⅛ to ¼ inch thickness.
- The chicken cutlets can be prepared several hours in advance and kept warm under foil.
- Reheat chicken on a baking sheet in a 350°F oven for about 15 minutes to warm without drying.
- Reheat the sauce gently on the stove until bubbling before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 9mg | 3% |
| Sodium | 125mg | 5% |
| Potassium | 202mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 249IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 7mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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