Chicken Marsala is a classic Italian-American dish of tender pan-fried chicken cutlets coated in a rich mushroom and Marsala wine sauce, paired with silky homemade mashed potatoes for a complete, restaurant-quality meal.
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Prepare the chicken by cutting each breast in half horizontally to create 4 cutlets. Place between parchment paper and pound to an even thickness.
Season the chicken cutlets on both sides with salt and pepper.
In a shallow dish, combine 1 cup of all-purpose flour with salt, pepper, garlic powder, and paprika. Mix well.
Dredge each chicken cutlet in the seasoned flour, ensuring it's fully coated, and shake off any excess.
Heat olive oil and 3 tablespoons of butter in a large skillet over medium-high heat until the butter is melted and foaming.
Carefully place two chicken cutlets in the hot pan and cook for 4-5 minutes per side, until golden brown and cooked through. Remove from the pan and set aside. Repeat with the remaining two cutlets.
While the chicken is cooking, prepare the mashed potatoes. Pass your cooked and peeled potatoes through a potato ricer into a large bowl.
Gently warm the heavy cream and 4 tablespoons of butter. Pour the warm mixture over the riced potatoes and stir gently with a spatula until smooth and creamy. Season with salt to taste and keep warm.
In the same skillet used for the chicken, add the sliced mushrooms. Cook for about 4 minutes, stirring occasionally, until they have released their liquid and started to brown.
Add the minced garlic, minced shallots, salt, pepper, and fresh thyme to the skillet. Cook for another 2 minutes until fragrant.
Sprinkle 2 tablespoons of flour over the mushroom mixture and stir to combine. Cook for 1 minute to cook out the raw flour taste.
Deglaze the pan with Marsala wine, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.
Pour in the beef stock. Bring the sauce to a simmer and let it cook for a few minutes until it begins to thicken.
Finish the sauce by stirring in the remaining 2 tablespoons of butter and the chopped fresh parsley until the butter is melted.
Return the cooked chicken cutlets to the pan, nestling them into the sauce. Let them warm through for a minute or two, spooning sauce over the top.
To serve, place a generous scoop of mashed potatoes on a plate, top with the chicken, and spoon plenty of the mushroom marsala sauce over everything. Serve with steamed green beans on the side and garnish with more fresh parsley.
Store cooked chicken and sauce separately in airtight containers for up to 2 days; reheat sauce gently on stovetop and warm chicken through without overcooking. Mashed potatoes best enjoyed fresh but keep refrigerated up to 1 day.
Yes, boneless, skinless chicken thighs work well. They stay juicier but may require slightly longer cooking time to reach 165°F internal temperature.
Substitute with dry sherry, vermouth, or a dry white wine, though the sauce will lack Marsala's characteristic sweetness and depth.
Pound the breasts to even thickness (about ½ inch), don't overcook past 165°F, and let them rest 2-3 minutes after pan-frying before adding the sauce.
Cook the chicken and sauce separately, refrigerate up to 2 days, then reheat gently on the stovetop. Make mashed potatoes fresh for best texture.
Slice cremini mushrooms about ¼ inch thick for even cooking and a tender texture in the sauce.
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