Classic Chicken Marsala

Quick facts

Ingredients

• 2 large boneless skinless chicken breasts, halved horizontally into 4 cutlets
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 2 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 8 oz cremini mushrooms, sliced
• 2 garlic cloves, minced
• 3/4 cup dry Marsala wine
• 3/4 cup low-sodium chicken broth
• 2 tbsp heavy cream, optional
• 1 tbsp chopped parsley

Step-by-step method

1. Pat chicken dry and season with salt and pepper. Dredge lightly in flour and shake off excess.

2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high. Cook chicken 3–4 minutes per side until golden and nearly cooked through; transfer to a plate.

3. Add remaining butter and mushrooms. Cook 5–6 minutes until deeply browned, then add garlic for 30 seconds.

4. Pour in Marsala and scrape up browned bits. Simmer 3 minutes, add broth, and reduce 5–7 minutes until lightly thickened.

5. Stir in cream if using. Return chicken and juices to the skillet and simmer 2–3 minutes, until chicken reaches 165°F.

6. Spoon sauce over chicken and finish with parsley.

Tips for the best result

• Use dry Marsala, not sweet dessert Marsala.
• Brown mushrooms well before adding liquid for deeper flavor.
• Do not over-flour the chicken or the sauce can become pasty.

Storage and reheating

Refrigerate up to 4 days. Reheat gently in a skillet with a splash of broth.

Approximate nutrition per serving

Approximately 430 calories per serving. Nutrition is an estimate and varies with brands, portion size and substitutions.