Chicken Marsala is a classic Italian-American recipe made with pan-seared chicken, mushrooms, and a rich sauce flavored with Marsala wine. It’s savory, slightly sweet, and very comforting.
🍗 Ingredients
- 2 boneless chicken breasts (halved into cutlets)
- Salt & black pepper
- ½ cup flour (for dredging)
- 2–3 tbsp olive oil
- 2 tbsp butter
- 200–250g mushrooms (sliced)
- 3–4 garlic cloves (minced)
- ¾ cup Marsala wine
- ½ cup chicken broth
- Optional: ¼ cup cream (for a richer version)
- Fresh parsley (for garnish)
👨🍳 Instructions
- Prepare chicken
Pound chicken slightly, season with salt and pepper, then coat lightly in flour. - Cook chicken
Heat oil in a pan, cook chicken 4–5 minutes per side until golden. Remove and set aside. - Cook mushrooms
In the same pan, add butter and mushrooms. Cook until browned and soft. - Add garlic & liquids
Stir in garlic, cook briefly, then pour in Marsala wine and chicken broth. Let it simmer and reduce slightly. - Optional creamy touch
Add cream if you want a richer sauce. - Combine
Return chicken to the pan, simmer for 5 minutes until fully cooked and coated in sauce. - Serve
Garnish with parsley. Best with pasta, mashed potatoes, or rice.
🍽️ Tips
- Use dry Marsala wine for a traditional flavor.
- Don’t overcrowd the pan when cooking chicken—this keeps it crispy.
- For extra depth, add a splash of lemon juice at the end.
If you want, I can show you a quick 20-minute version or a no-wine alternative 👍
