Chicken marsala
Easy chicken marsala with golden pan-fried chicken cutlets and mushrooms in a glossy Marsala wine sauce. A restaurant favorite in one skillet in 35 minutes.
43% of it needs you at the counter
- Hands-on
- 15 min
- Cooking
- 20 min
- Serves
- 4
- Calories
- 445
- Protein
- 42 g
- Per serving
- $3.42
Why this recipe works
Chicken marsala is the Italian-American restaurant favorite of chicken cutlets in a mushroom and Marsala wine sauce. It comes together in one skillet, and the sweet, nutty wine makes the sauce taste like it simmered for hours.
- Pounding the chicken to an even ¼ inch means it cooks in 3 to 4 minutes per side, so it stays juicy while it browns.
- A light coating of flour browns the chicken well and leaves browned bits in the pan that flavor the sauce, and later thickens it slightly.
- Browning the mushrooms in a single layer before adding the wine gives them a deep, meaty flavor instead of a soggy, steamed texture.
Ingredients
To serve
You will need
- 12-inch skillet
- Meat mallet or heavy pan
- Shallow dish
Method
Tap a step number to mark it done.
Coat the chicken
Pat the cutlets dry. Mix the flour, salt and pepper in a shallow dish and dredge the chicken, shaking off the excess.
Brown the chicken
Heat the oil and 1 tablespoon of the butter in a 12-inch skillet over medium-high heat. Cook the chicken in two batches, 3 to 4 minutes per side, until golden and 165°F inside. Move it to a plate.
Brown the mushrooms
Add the mushrooms to the pan in a single layer and leave them for 2 minutes, then stir and cook 3 minutes more, until browned. Add the shallot and garlic and cook 1 minute.
Reduce the sauce
Pour in the Marsala, scraping up the browned bits, and simmer 2 minutes. Add the broth and simmer 4 to 5 minutes, until reduced by about half and slightly syrupy.
Finish
Lower the heat, swirl in the remaining 2 tablespoons butter, and return the chicken and its juices to the pan. Spoon the sauce over and simmer 1 minute to warm through. Sprinkle with parsley and serve.
Techniques in this recipe
- Chicken and turkey165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guideCrowded: steams and turns grey Spaced out: browns and crisps Don't crowd the pan
Give food space in the pan or on the sheet pan so moisture can escape. Crowded food steams and turns grey; spaced-out food browns and crisps.
Read the full guideMoved too soon: pale and torn Left alone: brown crust, flavorful bits Sear, then deglaze
Dry the meat, heat the pan, and don't move it until it releases with a deep brown crust. Then loosen the browned bits with liquid; they're pure flavor.
Read the full guideRolling boil: too hard for most sauces Simmer: small, gentle bubbles Simmer, don't boil
A boil has big, rolling bubbles; a simmer has small bubbles that break gently. Most sauces, soups and stews want a simmer.
Read the full guide
Cook's notes
- Buy dry Marsala, not sweet. Sweet Marsala makes the sauce taste like dessert.
- If the sauce is still thin after reducing, simmer it another minute or two before adding the butter; the flour on the chicken thickens it a little more.
- For a creamier restaurant-style sauce, stir in ¼ cup heavy cream with the butter.
Nutrition per serving
445 calories
$3.42 estimated cost per serving
Where the calories come from
| Protein | 41% of calories | 42 g |
|---|---|---|
| Carbs | 16% of calories | 16 g |
| Fat | 44% of calories | 20 g |
| Fiber | 1 g | |
| Sodium | 550 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What can I use instead of Marsala wine?
Dry sherry or Madeira are the closest swaps. For no alcohol, use extra chicken broth with 1 tablespoon balsamic vinegar for sweetness and depth.
Does the alcohol cook off?
Much of it does as the sauce simmers and reduces, but not all of it. If you're cooking for someone who avoids alcohol, use the broth and balsamic substitute.
What do you serve with chicken marsala?
Mashed potatoes, buttered noodles or angel hair pasta soak up the sauce well. Add green beans or a salad on the side.
