Chicken Marsala
Prep time
Cook time
Total time
We all know this iconic, old school Italian dish, but what you may not know is how incredibly easy and quick it is to make at home. Tender chicken cutlets are browned and simmered in a delicious Marsala wine sauce with shallots, mushrooms and garlic. It is typically served over pasta, but is also excellent with mashed potatoes. Give it a try, you'll love it!
Author: Ruth Guerri
Recipe type: Entrees
Cuisine: Italian
Serves: 4
Ingredients
Chicken
- 4 boneless, skinless chicken cutlets, pounded to ½ " thick.
- ½ cup of flour
- 1 tsp of kosher salt
- ½ tsp of black pepper
- 2 Tbs of olive oil
- 3 Tbs of butter
- 8 oz of white button mushrooms or creminis, sliced
Sauce
- 2 Tbs of butter, divided use
- 2 Tbs of minced shallots
- 4 cloves of garlic, minced
- 1 Tbs of flour
- 1⁄2 cup dry Marsala wine
- 1⁄2 cup chicken stock
- 1 Tbs of chopped fresh parsley or fresh thyme leaves
Instructions
- In a shallow dish, stir together the flour, salt and pepper, dredge the chicken and let rest for 10 minutes then coat it again with flour.
- Heat 2 Tbs of oil and 2 Tbs of butter in a large, heavy skillet over medium-high heat. Working in batches, add 2 chicken cutlets and cook until golden brown, about 3- 4 minutes on each side.
Transfer to a plate, brown the next 2 cutlets and remove. Add 1 Tbs butter to the skillet, add the mushrooms and cook for about 5 minutes.
Transfer to the plate with chicken and set aside. - Now add 1 Tbs of butter to the skillet and cook the shallots and garlic for 1 minute. Stir in 1 Tbs of flour, cook and stir for 2 minutes.
Add Marsala and the chicken stock, cook, stirring and scraping the bottom of the pan until slightly thickened, about 2 minutes, add in the parsley or thyme.
Return the chicken and mushrooms to the skillet along with 1 Tbs of butter, taste and add salt if needed, cook until heated through, about 2 minutes. 
All ready to serve, delicious over pasta or with mashed potatoes! 
