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

1½ cups Brown Sauce click for recipe
1 cup all-purpose flour
salt and pepper
2 lbs chicken breasts 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
2 tablespoon fresh parsley chopped

Instructions

Prepare the Brown Sauce (this can be done up to 3 or 4 days in advance).
1½ cups Brown Sauce
Place the flour on a large plate. Season the cutlets with salt and pepper.
1 cup all-purpose flour, salt and pepper, 2 lbs chicken breasts
Dredge (coat) the cutlets with flour and shake off excess.
In a large sauté pan, heat the oil over medium-high heat.
½ cup vegetable oil
When the 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.
1 tbsp unsalted butter
Once melted, add the shallots and cook, stirring often, for about 2 minutes or until soft and lightly browned.
1 large shallot
Add the mushrooms and 2 tablespoon of Worcestershire sauce. Cook them for several minutes until they begin to release their liquid.
8 oz. mushrooms , 4 tbsp Worcestershire sauce
Carefully add the wine to the pan (be careful, it may flare) and cook the sauce for 2 minutes until it is bubbling.
½ cup Marsala wine
Add the brown sauce and the remaining 2 tablespoon of Worcestershire sauce, 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.
Transfer the cutlets to a platter and ladle the sauce over them. Garnish with parsley.
2 tbsp fresh parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

You can make the brown sauce 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, slice larger skinless/boneless cutlets in half, 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. Reheat 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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