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.

We just love the taste of Marsala, and we always go with the sweet variety.



The ingredients in this dish complement 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 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 in 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!



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


A white platter with Chicken Marsala

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!
5 from 3 votes
Print Pin Rate
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: 506kcal


  • 1 cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 6 1½ oz. chicken cutlets pounded to 1/8-inch thickness
  • ½ cup vegetable oil
  • 1 tbsp unsalted butter
  • 1 large shallot chopped
  • 7 oz. mushrooms sliced, any variety will do
  • ½ cup sweet Marsala wine
  • 1 cup Brown Sauce click for recipe
  • 2 tbsp fresh parsley chopped


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


Calories: 506kcal | Carbohydrates: 37g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 9mg | Sodium: 125mg | Potassium: 202mg | Fiber: 1g | Sugar: 13g | Vitamin A: 249IU | Vitamin C: 4mg | Calcium: 7mg | Iron: 2mg
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  • 5 stars
    Super good, and easy to make. As good as any restaurant marsala I have had. I also now have the benefit of all of the extra brown sauce in my freezer to use for another culinary adventure. I didn’t strain the brown sauce as I like the little pieces of veggies in it.

    • Hi Stacy!! That brown sauce is the bomb, right? And we freeze ours and use it in other recipes, too!! And that’s awesome about not straining the sauce! More yummy texture!! Thanks for letting us know about the recipe and for the wonderful review. That means so much to us!! All the best, Kris & Wesley

  • 5 stars
    This recipe is devinely delicious! Restaurant worthy-the sauce is far superior to many I’ve had at various authentic Italian restaurants in Chicago. Next time I will double the sauce as my husband ate 3/4 of it. The base gravy really added depth. I used Florio sweet Marsala. Added a little extra. 🙂 I made the sauce up earlier in the day. Then just made the pasta and chicken and reheated sauce. It was amazing. Thank you for this recipe. You are wonderful and my husband raved about it!

    • Hi Jennifer! We can’t even begin to tell you how much it fills our hearts with joy to hear this! Sounds like you executed the dish to perfection! And we hear you on the doubling the sauce…it’s all about that sauce! We are so happy you and your hubby loved the chicken marsala. And thank you SO MUCH for letting us know and for the GREAT review! That means the world to us!! All the very best, Kris & Wesley

  • 5 stars
    Stop it, you guys! Yet another delicious recipe loved by the whole family! Served with wide egg noodles and fresh green beans.

    • Yay, Stacy!! So so happy you were a rock star with the chicken marsala!! Egg noodles and fresh green beans sound amazingly perfect! As always, thanks for letting us and for the GREAT review!! xoxo Kris & Wesley

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