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Chicken Marsala

Chicken Marsala is a classic Italian-American dinner with golden pan-fried cutlets topped in a silky dark Marsala mushroom sauce. Sautéed mushrooms and shallots simmer with Marsala wine, broth, and cream, then finish with cold butter for a glossy, restaurant-style sheen.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marsala
  • 8 boneless skinless chicken breasts halved horizontally into thin cutlets
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 cup all-purpose flour for dredging
  • 3 tbsp olive oil
  • 4 tbsp butter divided
  • 8 oz cremini mushrooms sliced
  • 3 shallots minced
  • 3 garlic minced
  • 0.75 cup dry Marsala wine
  • 1 cup chicken broth
  • 0.25 cup heavy cream
  • 1 tbsp fresh thyme leaves
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Dredge the cutlets
  1. Season the chicken cutlets with salt and pepper, making sure both sides are coated. Set aside while you measure the flour.
  2. Dredge the cutlets in all-purpose flour and shake off the excess so they won’t clump in the pan. Keep the cutlets in a single layer.
Pan-fry the chicken
  1. Heat olive oil and 2 tablespoons butter in a cast iron skillet over medium-high heat until shimmering. Place the cutlets in the pan and cook for 3-4 minutes per side until golden.
  2. Remove the cutlets to a plate when both sides are deep golden. Leave any browned bits in the skillet for flavor.
Build the Marsala mushroom sauce
  1. Add cremini mushrooms and shallots to the same skillet and cook for 5-6 minutes until golden. Stir frequently so they brown instead of steam.
  2. Add minced garlic and cook for 1 minute, stirring until fragrant. Do not let it brown too much.
  3. Pour in the dry Marsala wine and let it bubble for 2-3 minutes to reduce slightly. Scrape up any browned bits as the wine loosens them.
  4. Stir in chicken broth and heavy cream, then simmer for 5 minutes. Look for the sauce to thicken and turn silky.
Finish and serve
  1. Swirl in the remaining 2 tablespoons cold butter until the sauce is glossy. Stir in fresh thyme for a fresh herb aroma.
  2. Return the cutlets to the pan and spoon the sauce over top. Garnish with fresh parsley and serve immediately.

Notes

Pro tip: use cold butter at the end and swirl it in off direct heat to keep the sauce glossy and emulsified. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat. Freezing isn’t recommended because the cream can break after thawing. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly less thick).