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Chicken Marsala
Sofia

Chicken Marsala

A classic Italian-American dish made with tender chicken cutlets simmered in a rich, savory Marsala wine and mushroom sauce. Elegant enough for company, easy enough for a weeknight.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: Italian-American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts, pounded to even thickness
  • Salt and pepper to taste
  • ½ cup all-purpose flour for dredging
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 oz cremini or white mushrooms sliced
  • 2 garlic cloves minced
  • ¾ cup dry Marsala wine
  • ¾ cup chicken broth
  • ½ cup heavy cream optional for creamier sauce
  • 1 tablespoon chopped fresh parsley for garnish

Method
 

  1. Prep the Chicken:
  2. Season chicken with salt and pepper, then dredge lightly in flour, shaking off excess.
  3. Sear the Chicken:
  4. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
  5. Cook chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
  6. Cook Mushrooms:
  7. In the same pan, melt remaining 1 tablespoon butter. Add mushrooms and cook 5–6 minutes until browned. Add garlic and sauté for 1 minute.
  8. Deglaze and Simmer:
  9. Pour in Marsala wine and chicken broth, scraping up browned bits. Simmer for 5 minutes to reduce slightly.
  10. Make It Creamy (Optional):
  11. Stir in heavy cream and simmer 2–3 more minutes until the sauce thickens slightly.
  12. Return Chicken:
  13. Return chicken to the pan and spoon sauce over top. Simmer for another 3 minutes until everything is heated through.
  14. Serve:
  15. Garnish with chopped parsley and serve over mashed potatoes, pasta, or rice.

Notes

  • Dry Marsala wine gives the best flavor — avoid sweet Marsala.
  • For a gluten-free version, dredge in cornstarch or almond flour.
  • Add a splash of lemon juice for a bright finish.
  • Leftovers can be stored in the fridge for up to 3 days and reheated gently.