Authentic Chicken Marsala

Course: Entree

Cuisine: Italian

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: people

Calories: 506kcal

Author: Kris Longwell

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!

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Ingredients

1 cup all-purpose flour
salt and pepper
2 lbs chicken cutlets pounded to ⅛-inch thickness
½ cup vegetable oil
1 tablespoon unsalted butter
1 large shallot chopped
8 oz. mushrooms sliced, any variety will do
4 tablespoon Worcestershire sauce divided
½ cup Marsala wine sweet
1½ cups Brown Sauce click for recipe
2 tablespoon fresh parsley chopped

Instructions

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 tablespoon 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 tablespoon 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 teaspoon of each. ⅛
Transfer the cutlets to a platter and ladle the sauce over them. Garnish with parsley.

Video

Notes

Watch the VIDEO in the upper portion of the post for visual reference.

The brown sauce can be made up to 3 or 4 days in advance. The sauce also freezes beautifully. Keep some on hand!

If you can't find thin chicken breast cutlets, then slice the larger skinless/boneless cutlets in half and then pound them to about ⅛ to ¼-inch thick. A large freezer baggie and the side of a mallet make this easy.

The cutlets can be prepared several hours in advance. Re-heat on a baking sheet in a 350°F oven for about 15 minutes. The sauce can be made in advance, too. Simply reheat on the stove until simmering.

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