This recipe has been a favorite of ours for many, many years.
It’s a bold statement, but we truly feel this recipe is better than any Italian restaurant’s version that we’ve ever tried. And we’ve tried so many! We just love the taste of Marsala, and we always go with the sweet variety. The secret to this amazing dish is the brown sauce. Make a double batch and freeze it. You’ll be so glad that you did!
How To Make Chicken Marsala
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 us when we tell you this dish is the real deal.
The ingredients are simple but when prepared correctly, the end result is truly something magical.
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!
Other Classic Italian Dishes
- Authentic Osso Bucco
- Chicken Piccata
- Pasta Pomodoro
- Rustic Lasagna
- Pasta alla Norma
- Classic Pasta Carbonara
But in the meantime…aren’t you craving this!
Now, let’s make this incredible Authentic Chicken Marsala recipe!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Authentic Chicken Marsala
- 1 cup all-purpose flour
- salt and pepper
- 2 lbs chicken cutlets pounded to 1/8-inch thickness
- ½ cup vegetable oil
- 1 tbsp unsalted butter
- 1 large shallot chopped
- 8 oz. mushrooms sliced, any variety will do
- 4 tbsp Worcestershire sauce divided
- ½ cup Marsala wine sweet
- 1½ cups Brown Sauce click for recipe
- 2 tbsp fresh parsley chopped
- Prepare the Brown Sauce (this can be done up to 3 or 4 days in advance).
- Place the flour on a large plate. Season the cutlets with salt and pepper.
- 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 to 4 minutes per side, until lightly browned all over. Set aside on a plate and cover with foil.
- 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 2 tbsp of Worcestershire sauce. 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 and the remaining 2 tbsp of Worcestershire sauce and reduce the heat to medium, and then let the sauce simmer for another 3 minutes.
- Taste, and season with more salt and pepper, to your taste. We usually add another ½ tsp of each. ⅛
- Transfer the cutlets to a platter and ladle the sauce over them. Garnish with parsley.
POST UPDATE: This recipe was originally published in August, 2016, but was updated with improved tweaks to the recipe with all-new tips and photography and a fabulous new video in August, 2021!