Go Back
Chicken Marsala Recipe
Marigold Voss

Chicken Marsala Recipe

A classic Italian-American Chicken Marsala made with tender chicken breasts simmered in a rich Marsala wine and mushroom sauce. Elegant, flavorful, and perfect for a comforting dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 People
Course: Dinner, Main Course
Cuisine: Italian, Italian-American
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1½ lbs Chicken breasts boneless, skinless
  • ½ cup All-purpose flour for dredging
  • ½ tsp Salt to taste
  • ½ tsp Black pepper to taste
  • 2 tbsp Olive oil extra virgin
  • 2 tbsp Butter unsalted
  • 8 oz Mushrooms sliced
  • 2 cloves Garlic minced
  • ¾ cup Marsala wine dry
  • ¾ cup Chicken broth low sodium
  • ¼ cup Heavy cream optional, for creamy version
  • 2 tbsp Fresh parsley chopped, garnish

Equipment

  • 1 Large skillet
  • 1 Tongs
  • 1 Cutting board
  • 1 Knife
  • 1 Measuring cups

Method
 

  1. Slice chicken breasts horizontally and season with salt and black pepper.
  2. Dredge chicken lightly in all-purpose flour, shaking off excess.
  3. Heat olive oil and butter in a large skillet over medium heat.
  4. Cook chicken until golden on both sides, then remove and set aside.
  5. Add mushrooms to the skillet and sauté until browned.
  6. Stir in minced garlic and cook until fragrant.
  7. Pour in Marsala wine and simmer until reduced by half.
  8. Add chicken broth and stir to combine.
  9. Return chicken to the skillet and simmer for 10 minutes.
  10. Stir in heavy cream if using and cook until sauce thickens.
  11. Garnish with fresh parsley and serve warm.

Video

Notes

  • Use dry Marsala wine for authentic flavor.
  • Pound chicken evenly for uniform cooking.
  • Serve with mashed potatoes, pasta, or rice.
  • Leftovers keep well refrigerated for up to 2 days.