Chicken Marsala is one of those dishes that you’ll find on any Italian-American restaurant menu. It’s also one of those dishes that I will probably order when I see it. Make sure to use an off-dry or sweet Marsala wine that you purchase from a liquor store, not a cooking Marsala that you may see in a regular grocery store. While it may sound weird to use the sweet variety, it’s what really helps balance the dish. I often double the mushroom and sauce portion of the recipe since I like it super SAUCY, and almost always serve this dish over rice or alongside mashed potatoes or buttered noodles.

Chicken Marsala

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2
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Ingredients
 

  • 1 pound thinly sliced chicken cutlets
  • 1 cup all-purpose flour
  • 2 teaspoons Kosher salt, plus more as needed
  • ½ teaspoon freshly cracked black pepper
  • ¼ cup extra virgin olive oil, plus more as needed
  • 4 large cloves garlic, thinly sliced
  • 1 10 ounce container baby bella mushrooms, cleaned, sliced
  • ½ cup sweet marsala wine
  • 1 teaspoon fresh thyme leaves, rough chopped
  • 1 cup low-sodium chicken broth
  • 2 tablespoons unsalted butter, softened
  • Parsley, chopped, for serving, optional

Instructions
 

  • In a shallow bowl or pie dish, mix the flour, 2 teaspoons of salt and the pepper until well combined.
  • Coat the chicken in the flour mixture, shaking off any excess, and transfer to a plate; reserve 3 tablespoons of the flour mixture.
  • Heat a large skillet over medium-high heat.
  • Add 2 tablespoons of the olive oil and sear the chicken, in batches, adding more oil as needed, on both sides until cooked through and lightly golden brown, about 1½ to 2 minutes per side. Transfer the cooked chicken to a plate.
  • If necessary, add 2 more tablespoons of olive oil to the skillet.
  • Add the garlic, mushrooms and a generous pinch of salt and sauté, stirring often, until softened, about 4 minutes.
  • Add the marsala and cook until slightly reduced, for 2 minutes.
  • Add the thyme and chicken broth and bring to a simmer.
  • Meanwhile, combine the butter and reserved flour mixture to form a paste.
  • Add the butter mixture to the simmering liquid and whisk until it melts and thickens the sauce. Season with salt and pepper, to taste.
  • Return the chicken to the skillet, along with any accumulated juices, nestling it into the sauce.
  • Simmer until the chicken is warmed through, about 2 minutes.
  • Garnish with parsley and serve immediately.

Notes

Where I live the chicken cutlets are so thin you can almost see through them. If you are using a thicker cutlet, you may need to adjust the cook time.
If you plan on serving the Marsala over mashed potatoes, pasta or rice, you may want to double mushrooms and sauce section of the recipe so that you have plenty!
Course: Main Course, Meat
Author: Anthony Michael Contrino