Authentic Chicken Marsala

This Authentic Chicken Marsala recipe has been a favorite of ours for many, many years.  I have family and friends who aren’t fans of mushrooms, but they love the flavor of this dish so much, they still request it.

The ingredients in this dish compliment each other perfectly. The real secret to putting this dish over the top is the Brown Sauce (click for full recipe). This classic mother sauce can be made up to a 1 week in advance, making the preparation of the Chicken Marsala dish fairly quick.

Chicken Marsala is a dish that is loved by folks everywhere. It’s always a favorite at Italian eateries around the world. Trust me when I tell you this dish is the real deal.

We love to use a good quality sweet Marsala wine. It works beautifully with the rich deep flavor of the Brown Sauce and the woodsy mushroom taste.

Wow, oh wow. This is SO good!

Another amazing classic Italian dish we love to make is Pasta Carbonara. Watch us make this iconic Italian dish!

Now, let’s make this incredible Authentic Chicken Marsala recipe!

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Authentic Chicken Marsala

This Authentic Chicken Marsala recipe will rival any restaurant version out there. It really is that good. The Brown Sauce is key here, and can easily be made up to 1 week before you prepare the dish. We like to use a sweet Marsala wine, and go with whatever your favorite types of mushrooms are. This one is a keeper, no doubt!

Course Italian

Cuisine Italian

Keyword Italian-American cuisine, Marsala, Mushrooms

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4 people

Calories 326 kcal

Author Kris Longwell

Ingredients

• 1 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 6 1 1/2 oz. chicken cutlets pounded to 1/8-inch thickness
• 1/2 cup vegetable oil
• 1 tbsp unsalted butter
• 1 large shallot chopped
• 7 oz. about 2 cups sliced mushrooms (i.e., cremini, shiitake, baby Bella)
• 1/2 cup sweet Marsala wine
• 1 cup Brown Sauce click for recipe
• 2 tbsp fresh parsley chopped

Instructions

1. Place the flour on a large plate and season with 1/2 teaspoon of salt and pepper, each.
2. Dredge (coat) the cutlets with flour and shake off excess.
3. In a large saute pan, heat the oil over medium-high heat.
4. When oil is hot, add the cutlets, one at a time, and cook for about 3 minutes per side, until lightly browned all over.
5. Set aside on a plate.
6. Discard oil from the pan. Reduce heat to medium and add the butter.
7. Once melted, add the shallots and cook, stirring often, for about 2 minutes or until soft and lightly browned.
8. Add the mushrooms and increase heat to high. Cook them for several minutes until they begin to release their liquid.
9. Carefully add the wine to the pan (be careful, it may flame) and cook sauce for 2 minutes until is is bubbling.
10. Add the brown sauce, reduce the heat to medium, and let the sauce simmer for another 3 minutes.
11. Taste, and season with more salt and pepper, to your taste.
12. Transfer the cutlets to a platter and ladle the sauce over them. Garnish with parsley.