Name: Chicken Marsala Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 pound boneless, skinless chicken breasts (about 3 medium breasts); 3 tablespoons olive oil (more as needed); 1/4 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons butter; 1 cup sliced mushrooms; 1 medium onion, finely diced; 2 cloves garlic, minced; 1 tablespoon all-purpose flour; 1/2 cup Marsala wine; 3/4 cup chicken broth (or chicken stock); 1/2 cup heavy cream

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Introduction

Chicken Marsala is a classic Italian-American dish featuring tender chicken breasts cooked in a rich, creamy mushroom and Marsala wine sauce. It’s a flavorful and elegant meal that’s surprisingly easy to prepare at home.

A white pan filled with four golden-brown cooked chicken breasts sitting in a creamy light brown sauce with visible sliced mushrooms scattered on top and mixed in the sauce, sprinkled with small pieces of fresh green herbs; the pan is on a white marbled surface with a silver fork and knife on stacked white plates on the bottom left, a small bowl of finely chopped green herbs on the upper right, a wooden bowl of ground black pepper, and a beige cloth napkin on the lower right; photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless, skinless chicken breasts (about 3 medium breasts)
3 tablespoons olive oil (more as needed)
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
1 cup sliced mushrooms
1 medium onion, finely diced
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 cup Marsala wine
3/4 cup chicken broth (or chicken stock)
1/2 cup heavy cream

Instructions

Step 1: Cut each chicken breast in half lengthwise to create thin pieces, then pound each piece to about ¼ inch thickness.
Step 2: Heat olive oil in a large, deep skillet over medium-high heat.
Step 3: On a plate, whisk together 1/4 cup flour, salt, and pepper. Coat each chicken piece in the flour mixture, shaking off excess.
Step 4: Cook the chicken pieces in batches to avoid overcrowding, about 3-4 minutes per side until golden brown and cooked through. Remove chicken and set aside.
Step 5: In the same skillet, melt butter. Add mushrooms and diced onion, cooking for about 3 minutes until softened.
Step 6: Stir in 1 tablespoon flour and minced garlic, cooking for 1 minute while scraping the pan to release flavorful bits.
Step 7: Whisk in Marsala wine and simmer for 1 minute, then add chicken broth and heavy cream.
Step 8: Bring sauce to a low boil, then reduce heat and simmer for 8-10 minutes, stirring occasionally, until sauce thickens and develops a rich golden color.
Step 9: Return the chicken to the skillet, warming through in the sauce for a few minutes before serving.

Tips & Variations

Use chicken stock instead of broth for a richer flavor.
Substitute Marsala wine with dry sherry or white wine if needed.
For a lighter option, skip the heavy cream and use only broth and wine.
Serve over pasta or mashed potatoes to soak up the delicious sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the sauce from breaking. Avoid microwave reheating if possible, as the sauce texture may change.

How to Serve

The image shows a close-up of a cooked stuffed chicken breast cut into two halves stacked on top of each other in a white pan with a creamy mushroom sauce. The chicken has a golden-brown outside layer, while the inside reveals two layers: a light beige cooked meat layer and a rich, textured sun-dried tomato filling layer with a reddish-brown color. On top of the chicken and around it are slices of sautéed mushrooms with a light brown color and some green herb garnish. The white marbled surface is slightly visible beneath the pan. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Chicken Marsala ahead of time?

Yes, you can prepare the chicken and sauce separately and combine just before serving. Reheat gently to maintain the sauce’s texture and flavors.

What can I use if I don’t have Marsala wine?

Dry sherry or a dry white wine are good substitutes for Marsala. If you prefer non-alcoholic options, grape juice mixed with a splash of vinegar can work in a pinch.