Classic Chicken Marsala

Classic Chicken Marsala
Classic Chicken Marsala

Classic Chicken Marsala is such a staple at your favorite Italian-American restaurant, and for good reason…it’s amazingly delicious!  This recipe is simple, straightforward, and will have you jumping for more Marsala!  Well, more Classic Chicken Marsala!   This is great any night of the week, and guests will really love it.  130% Loon Approved!

Classic Chicken Marsala
Prep time
Cook time
Total time
Classic Chicken Marsala is an iconic dish in almost every good Italian-American restaurant. We absolutely love it, and it's really easy to make. Get a nice bottle of dry Marsala, and be sure to pound your chicken cutlets to a thin ¼" thickness, and you'll be in business. So good!
Recipe type: Entree
Cuisine: Italian
Serves: 6 - 8
  • 8 boneless, skinless chicken breast halves, pounded ¼" thick
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup all-purpose flour
  • 5 tablespoons olive oil
  • 5 tablespoons unsalted butter
  • 1 lb white button mushrooms, sliced
  • 1 shallot, chopped
  • 3 cloves garlic, minced
  • ¾ cup dry Marsala wine
  • ¾ cup chicken stock
  • 1 chicken bouillon cube
  • 2 tablespoons fresh parsley, chopped, for garnish
  1. Season pounded chicken with salt and pepper.
  2. Add ½ cup of flour to a platter and dredge the chicken to cover, shake off excess. Set aside.
  3. Heat 2 tablespoons oil and 2 tablespoons butter in a large skillet over medium-high heat.
  4. Working in batches, add chicken and cook, turning once, until golden brown, about 4 minutes per side. Transfer to a plate and set aside.
  5. Add 1 more tablespoon oil and 1 tablespoon of butter and then add the mushrooms and cook until lightly browned and cooked down, about 8 to 10 minutes.
  6. Transfer to a plate and set aside with chicken.
  7. Heat the remaining 2 tablespoons oil and 2 tablespoons butter in the skillet and add the shallots and garlic and cook, stirring often, until soft, about 1 minutes.
  8. Add 5 tablespoons of flour and cook for 2 minutes, stirring frequently.
  9. Add Marsala, stock, and bouillon cube, stirring and whisking constantly, scraping bottom of pan to loosen any brown bits, until slightly reduced, about 4 to 5 minutes.
  10. Season with salt and pepper.
  11. Return chicken and mushrooms to skillet and cook until heated through, about 2 minutes.
  12. Place chicken with sauce poured over top on individual plates, or serving platter.
  13. Garnish with chopped parsley.
  14. Enjoy!


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