Chicken Marsala is a classic Italian dish of tender, pan-seared chicken breasts topped with a savory marsala wine and mushroom sauce. This 25-minute version delivers restaurant-quality results using simple ingredients found in most kitchens.
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Cover the chicken breasts with a cling wrap and pound them with a meat mallet until they are no thicker than 1/2 inch. Sprinkle with salt and pepper on both sides and dredge in flour.
Fry in olive oil until golden over medium-high heat for approximately 5 minutes. Do not over cook as the chicken breasts will be quite thin and will cook fast. Remove to a separate plate and set aside.
To the same pan add chopped shallots and cook over low heat for 2-3 minutes, then add sliced mushrooms, salt and pepper and saute for 5 minutes, then add 1 tbsp of flour, stir and cook for a minute longer, then add marsala wine and turn the heat up to medium, add chicken stock and bring to a boil, then reduce the heat to a gentle simmer and return the chicken to the pan, let it heat through in the sauce, simmer for a few minutes to allow the sauce to thicken to a desired consistency.
Serve sprinkled with chopped parsley and a side dish of your choice.
Store cooled chicken and sauce together in an airtight container in the refrigerator for up to 2 days; reheat gently over low heat on the stovetop.
Yes, but thighs will need 30–35 minutes total cooking time due to thicker meat. Pound them to even thickness first.
Dry sherry or a dry white wine works as a substitute, though the flavor will be less sweet. Add 1 tsp honey to approximate marsala's depth.
The internal temperature should reach 165°F (74°C) at the thickest part. Once seared and the sauce is simmering, 10–12 minutes is typical.
Cook the chicken and sauce up to 2 days ahead, then reheat gently over low heat. Store in an airtight container in the refrigerator.
The 1 tbsp flour mixed with the mushrooms thickens the sauce. Simmer longer to reduce, or whisk a pinch of cornstarch with cold water and stir in while simmering.
