5 from 3 votes
Chicken Marsala
Chicken Marsala is delicious and decadent, but also easy to make once you track down the right wine. You'll love the tender cutlets, piles of mushrooms, and the rich, succulent Marsala sauce tying it all together.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
4
servings
Calories:
493 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 1/2 pounds chicken breast pounded to 1/4-inch thick (see note 1, cutlets
- salt freshly ground
- black pepper freshly ground
- 1/3 cup + 1 tablespoon all-purpose flour divided
- 5 tablespoons olive oil divided
- 5 tablespoons butter divided
- 8 ounces white button mushrooms sliced
- 2 tablespoons shallot minced
- 1 clove garlic minced
- 1/3 cup dry Marsala wine (see note 2)
- 1/3 cup chicken broth
- 1 tablespoon parsley for garnish, optional, fresh, minced
Instructions
- Cover a cutting board completely with a piece of plastic wrap. Add chicken breast cutlets and cover with a second piece of plastic wrap. Pound cutlets to 1/4-inch thickness. Remove plastic wrap and season to taste with salt and pepper.
- In a shallow dish, add 1/3 cup flour. Working with one cutlet at a time, dredge in flour and shake off excess. Transfer to a large plate and repeat with remaining cutlets.
- In a large skillet over medium-high heat, add 2 tablespoons olive oil and 1 tablespoon butter. When the foaming subsides, add chicken in a single layer (you may have to work in batches). Fry until the chicken is golden brown on both sides and reaches 160 degrees on an internal thermometer, about 4 to 5 minutes per side. Transfer to a plate, tent with foil, and repeat with remaining chicken.
- To the empty skillet, add 2 tablespoons olive oil and 1 tablespoon butter. Add the mushrooms and salt to taste (I like 1/2 teaspoon). Cook until lightly browned, stirring occasionally, about 6 to 8 minutes. Transfer to the plate with the chicken.
- To the empty skillet, add remaining 1 tablespoon olive oil, shallots, and garlic and cook until softened, about 1 to 2 minutes. Stir in remaining 1 tablespoon flour and cook until thickened, about 2 minutes.
- Stir in Marsala wine and chicken broth and cook, scraping up the browned bits from the bottom of the pan, until the sauce has thickened, about 2 minutes. Stir in the remaining 3 tablespoons butter until melted and season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
- Return the chicken and mushrooms to the pan with the sauce and toss to coat. Serve on a large platter family-style or plate smaller portions individually.
Cup of Yum
Notes
- Most grocery stores stock chicken cutlets, but if you can’t find them, set the chicken breasts flat on a cutting board. Working with one breast at a time, place your palm on top of the breast and slice it in half horizontally, cutting all the way through. Repeat with remaining chicken.
- Chicken breast cutlets: Most grocery stores stock chicken cutlets, but if you can’t find them, set the chicken breasts flat on a cutting board. Working with one breast at a time, place your palm on top of the breast and slice it in half horizontally, cutting all the way through. Repeat with remaining chicken.
- Marsala wine: Marsala wine comes in both dry and sweet varieties, and you are looking for the dry version here. When shopping for Marsala wine, look for the section with fortified wines such as Port, Sherry, and Madeira (these, like Marsala, are fortified by adding a distilled spirit to them).
- Yield: This Chicken Marsala recipe makes 4 servings. I'm assuming 2 cutlets per person from the 1 1/2 pounds chicken total but it depends on the size of your cutlets.
- Storage: Store leftovers in the refrigerator for up to 4 days.
- Make ahead: The cutlets can be pounded out and stored covered in the refrigerator one day in advance.
Nutrition Information
Serving
2cutlets with sauce
Calories
493kcal
(25%)
Carbohydrates
24g
(8%)
Protein
41g
(82%)
Fat
23g
(35%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
15g
(75%)
Trans Fat
0.02g
(1%)
Cholesterol
109mg
(36%)
Sodium
277mg
(12%)
Potassium
882mg
(19%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
136IU
(3%)
Vitamin C
5mg
(6%)
Calcium
21mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 493
% Daily Value*
| Serving | 2cutlets with sauce | |
| Calories | 493kcal | 25% |
| Carbohydrates | 24g | 8% |
| Protein | 41g | 82% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 109mg | 36% |
| Sodium | 277mg | 12% |
| Potassium | 882mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 136IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.