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Italian Chicken Marsala Recipe
5 from 303 votes

Italian Chicken Marsala Recipe

Italian Chicken Marsala features thinly pounded chicken breasts dredged in seasoned flour, sautéed, and then cooked with cremini mushrooms in a Marsala wine and chicken stock sauce. The sauce is rich and flavorful, balancing savory mushrooms with the subtle sweetness of Marsala wine. This method ensures the chicken remains tender while absorbing the sauce. The dish makes a flavorful main course that pairs well with pasta or vegetables.

Prep Time
15 mins
Cook Time
35 mins
Servings: 8
Course: Main Course
Cuisine: Italian

Ingredients

  • 4 7-9 ounce chicken breast boneless skinless
  • 1 cup all-purpose flour
  • 1/3 cup olive oil
  • 4 cups cremini mushroom sliced, or baby Bella mushroom
  • 1 shallot peeled small-diced
  • 2 garlic finely minced
  • 2 tablespoons butter unsalted
  • 2/3 cup dry Marsala wine
  • 2 cups chicken stock
  • salt to taste
  • black pepper to taste
  • Italian parsley finely chopped for garnish

Instructions

    Cup of Yum
  1. Slice the chicken breasts in half width wise and then gently pound each sliced breast between two pieces of plastic wrap using a mallet. Maybe 15 to 20 gently pounds.
  2. Season each chicken breast on each side with salt and pepper and set aside.
  3. In a medium-size bowl mix together the flour and salt, and pepper until combined.
  4. Next, lightly dredge each chicken breast in the seasoned flour and knock off any excess. Set aside on a plate, platter, or cookie sheet tray lined with parchment paper.
  5. Heat the olive oil in a very large frying pan over medium heat to 350° F. Add a sprinkle of flour to the oil and if it turns light brown quickly, then you are good to go.
  6. Add in the chicken breasts and cook for 4 to 5 minutes or until browned. Flip over and cook for an additional 2 minutes.
  7. Set the chicken breasts aside and then add the sliced mushrooms to the pan and turn the heat up to high.
  8. Brown the mushrooms very well on all sides, which takes about 10 to 12 minutes while occasionally stirring.
  9. Push the mushrooms to 1 side of the pan and in the other side of the pan add in the shallots, garlic, and butter and cook while stirring for 1 minute or until lightly browned.
  10. Mix all of the ingredients together and then remove the pan from the burner.
  11. Deglaze with the marsala wine and then return the pan to the heat and cook until the amount of liquid is reduced in half.
  12. Add in the chicken stock and cook until the amount of liquid is reduced in half.
  13. Season the mushroom sauce with salt and pepper and then add the chicken back to the pan and cook for 30 to 45 seconds or until it is warmed.
  14. Garnish with parsley and serve.

Notes

  • Cooked chicken breasts can be kept warm in the sauce over very low heat for up to 20 minutes before serving.
  • Store leftover chicken Marsala covered in the refrigerator for up to 4 days or freeze for up to 3 months; thaw in the refrigerator before reheating.
  • Reheat gently in a pan over low heat or in the microwave, adding extra chicken stock as needed to loosen the sauce.
  • You can substitute chicken thighs or drumsticks if preferred, and use various wild mushrooms as alternatives to cremini.