Quick Chicken Marsala
This classic Italian-American dish features golden pan-fried chicken cutlets smothered in a savory mushroom and Marsala wine sauce — perfect for busy weeknights or cozy weekend dinners.
Equipment
- Large Skillet or Sauté Pan
- Tongs or a Slotted Spatula
- Mixing Bowl or Shallow Dish
- Measuring Cups and Spoons
- Knife and Cutting Board
Ingredients
Main Ingredients
- 1 lb. thinly sliced boneless, skinless chicken breasts or chicken cutlets (about ¼-inch thick)
- ½ cup all-purpose flour (for dredging)
- ½ teaspoon kosher salt (plus more to taste)
- ¼ teaspoon ground black pepper
- ¼ cup extra-virgin olive oil
- 8 oz. fresh mushrooms, sliced
- ½ cup dry Marsala wine
- ½ cup chicken broth
- 1 tablespoon minced garlic (about 3 large cloves)
- 2 tablespoons salted butter
- Optional: splash of heavy cream
- Fresh parsley or fresh thyme (for garnish)
Instructions
Preparing the Chicken
- I start by placing the flour in a shallow bowl and mixing in the kosher salt and black pepper. Then, I dredge each chicken cutlet through the flour mixture, making sure all sides are coated evenly. I shake off any excess flour to keep the coating light and crisp.
- I heat the olive oil in a large skillet over medium-high heat. Once hot, I lay the chicken cutlets in the pan in a single layer — usually 2 to 3 pieces at a time. I cook them for about 2–3 minutes on each side, just until they’re golden and cooked through. This step locks in the moisture and sets up the base for the Marsala sauce. Once done, I transfer the chicken to a plate and set it aside.
- I sauté the mushrooms for about 5 to 7 minutes, stirring occasionally, until they become tender and slightly browned. The aroma at this stage is rich and earthy — a perfect contrast to the sweet Marsala wine that comes next.
Deglazing and Building the Sauce
- Once the mushrooms are soft and golden, I take the skillet off the heat and carefully pour in the Marsala wine and chicken broth. Then, I return the skillet to medium heat. Using a wooden spoon or spatula, I scrape up all the browned bits stuck to the bottom — those bits are pure flavor gold.
- Next, I stir in the minced garlic and butter, letting them melt into the sauce. The garlic adds a punch of flavor while the butter brings a silky richness.
- If I’m in the mood for a creamier version, I add a splash of heavy cream here. It’s totally optional, but it gives the sauce a velvety texture and a mellow finish that pairs beautifully with the Marsala.
- I let the sauce simmer for about 5 to 8 minutes, or until it thickens slightly. The goal is a glossy, flavorful sauce that clings to the chicken without being too heavy.
- Once the sauce has thickened, I return the chicken to the skillet. I spoon the sauce generously over the top and let everything simmer together for 2 to 3 more minutes. This gives the chicken a chance to soak up all those incredible flavors.