4.9 from 111 votes
Best Chicken Marsala
Best Chicken Marsala features thin chicken cutlets dredged in a seasoned flour mixture, pan-seared to a golden crust, and finished in a rich sauce made from cremini mushrooms, shallots, garlic, chicken broth, Marsala wine, and heavy cream. The dish combines savory, earthy, and slightly sweet elements with a luxurious, velvety sauce that coats the tender chicken.
Prep Time
10 mins
Additional Time
30 mins
Total Time
40 mins
Servings:
4
servings
Calories:
444 kcal
Course:
Dinner
Cuisine:
Italian
Ingredients
For the chicken
- 2 chicken breast large, boneless, skinless
- ¼ cup cornstarch or other flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter unsalted
For the sauce
- 2 tablespoons butter unsalted
- 8 ounces cremini mushrooms thinly sliced, or baby bella mushrooms
- ¼ cup shallot from about 1 large shallot, finely chopped
- 4 garlic minced, cloves
- 1 cup chicken broth
- ¾ cup marsala wine
- ½ cup heavy cream
- 2 tablespoons parsley finely chopped, fresh
Instructions
- Slice chicken breasts. Cut the chicken breasts in half lengthwise, making 4 thinner cutlets.
- Season the chicken. Mx the flour, salt, and pepper in a shallow dish or bowl. Dredge the chicken in the mixture, coating both sides.
- Sear the chicken. Heat the oil and butter in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side, until it has a golden crust. It's okay if it's not fully cooked through at this point, as it will simmer again. Use tongs to remove the chicken to a plate.
- Saute the mushrooms. Melt the butter in the pan. Add the mushrooms and saute for 2 to 3 minutes, stirring occasionally, until lightly browned. Add the garlic and shallot and saute for another 30 seconds.
- Make the sauce. Add the broth, Marsala wine, and heavy cream to deglaze the pan. Stir together and bring the liquid to a boil, then lower the heat and simmer until it's thickened and reduced by half, about 10 to 15 minutes.
- Return the chicken. Add the chicken back to the pan, spoon the sauce over it, and simmer until the chicken is warmed through, about 2 to 3 minutes. Sprinkle with freshly chopped parsley before serving.
Cup of Yum
Notes
- Use a dry or semi-dry Marsala wine to balance savory flavors without overwhelming sweetness.
- Most alcohol cooks off during simmering, making the dish generally suitable for children.
- Store leftovers in the refrigerator for up to 4 days or freeze up to 3 months in airtight containers.
- Reheat gently on low heat or in short microwave bursts to avoid sauce separation.
- Opened Marsala wine can be refrigerated and used within a couple of months for cooking or drinking.
Nutrition Information
Calories
444kcal
(22%)
Carbohydrates
21g
(7%)
Protein
16g
(32%)
Fat
28g
(43%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.4g
(20%)
Cholesterol
92mg
(31%)
Sodium
686mg
(29%)
Potassium
662mg
(14%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
887IU
(18%)
Vitamin C
6mg
(7%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 444
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 21g | 7% |
| Protein | 16g | 32% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 92mg | 31% |
| Sodium | 686mg | 29% |
| Potassium | 662mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 887IU | 18% |
| Vitamin C | 6mg | 7% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.