What you need to make this recipe
Chicken – skinless and boneless chicken breasts are best for this recipe although you can use skinless and boneless thighs if you have them. Cut the chicken breasts in half lengthwise (see the step by step photos below) so they cook quickly and evenly. Marsala wine – Marsala is a fortified Italian wine produced in the city of Marsala in Sicily. It’s available in dry and sweet versions; dry is best for this recipe! Chicken stock – the chicken stock adds so much flavor to the sauce, make sure to use low sodium stock so you can control the amount of salt that goes into the dish. Flour – flour is used to both coat the chicken and make the sauce. It gives the chicken a beautiful outer crust and helps thicken the sauce so it’s extra creamy and delicious. Cream – I add a splash of heavy cream to the sauce at the very end to give this dish a super luxurious and creamy texture. I really recommend the addition of cream but if you prefer you can leave it out.
How to make Chicken Marsala
Cut the chicken in half horizontally to create four cutlets.
Season the chicken with salt and pepper then dip in flour, shaking off any excess.
Brown the chicken on each side in a hot skillet or pan then set aside.
Next, add the mushrooms and saute until soft, add the garlic and continue to cook.
Add the flour and stir to cook out the flour taste for a few minutes.
Add the Marsala wine and stock and stir to combine, cook until thickened.
Add the cream to the sauce.
Stir until completely incorporated and you have a smooth and creamy sauce.
Add the chicken back to the sauce and warm through.
Serve with lemon wedges and fresh parsley.
Tips and ideas for making this recipe
Buying chicken cutlets at the grocery store is a big timesaver, and perfectly acceptable for this recipe. If doing so, aim for about 1¼ lbs of chicken cutlets. Be sure to get the oil nice and hot before adding the chicken. Cutlets cook very quickly, and the hotter the oil, the crispier your chicken will be. If you’d like, you can place the wire rack with the cooked chicken on a rimmed baking sheet, and keep in warm in a 200°F oven while finishing the marsala sauce. Any mushrooms will work in this recipe; use a wild mushroom blend for a gourmet twist. You can add a half cup of minced onion with the mushrooms for a little extra flavor it desired.
What can I use instead of Marsala?
If you can’t get your hands on Marsala wine then you could use a dry sherry or white wine, both will work great. If you want to make this dish alcohol free then simply replace the Marsala with more chicken stock.
What can I serve this with?
Chicken Marsala goes beautifully over your favorite pasta, or a generous mound of buttery mashed potatoes. If you’re looking for more sides then I recommend serving this dish with some veggies such as green beans, broccoli or asparagus.
How long do leftovers last?
Leftover chicken marsala will keep well in the fridge for 1-2 days and can be reheated on the stovetop. The sauce will likely be very thick so before reheating add an extra splash of water or stock to loosen the sauce before cooking. I don’t recommend freezing this recipe because the cream in the sauce may cause it to split and it’ll lose its delicious creamy texture. If you’ve tried this Chicken Marsala recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
