You wouldn’t think chicken cutlets covered in sweet and savory Marsala wine sauce with mushrooms would be a family favorite, but you’d definitely be wrong! My recipe for the Best Chicken Marsala is one of my kids’ absolute favorite meals! They love it served with a side of crispy, roasted potatoes, and they even eat the micro-greens garnish! This dish is perfect for an elegant dinner party with friends or family, or as a nice weeknight option to spice up your regular meal rotation!
Most recipes call for “Dry Marsala Wine” and many stores offer premium brands in their wine section as options. You can just as easily get amazing results with Marsala Cooking Wine like this one, found in the aisle with the oils and vinegar! I use this one quite often when making this dish:
Making the Chicken Marsala
You will definitely want to get all of your ingredients ready before turning on the heat, things move pretty quickly with this recipe! Mince the shallot and garlic cloves, and slice the mushrooms.
Preparing and Dredging the Chicken Cutlets
Next, prepare the chicken breasts by butterflying and pounding them thin. Slice the pieces in half so you have manageable cutlets, and season both sides with salt and pepper. Whisk a dash of salt and pepper into the flour in a shallow dish. Dredge each prepared chicken cutlet in the flour and dust of the excess.
Pan Frying the Chicken Cutlets
After the chicken cutlets have all been dredged, add 2 tablespoons of olive oil to a large skillet over medium high heat. When the pan has pre-heated and the oil is hot, add the chicken cutlets in a single layer and pan fry on the first side for about 4-5 minutes. Be sure not to crowd the pan! Flip the chicken and cook on the other side for about 3-4 more minutes. Once both sides have browned, transfer the chicken cutlets to a plate and set aside. Repeat this process and pan fry the remaining chicken cutlets in the same manner, and set aside.
Preparing the Marsala Sauce and Mushrooms
If needed, add another tablespoon of olive oil the pan. Add the sliced mushrooms and minced shallot, stirring for 3-4 more minutes until they start to soften. Stir in the garlic and cook for 30 seconds, until fragrant.
Next, de-glaze the pan with the Marsala wine and stir thoroughly. Bring the sauce to a gentle boil, then lower the heat to simmer and cook until the wine has reduced by half and the mushrooms are tender. Whisk the Dijon mustard, Worcestershire sauce, brown sugar, and chicken stock in a liquid measuring cup or small bowl, until combined. Season with a small pinch of salt and pepper. Pour chicken stock mixture into the pan with the Marsala wine and mushrooms and stir until incorporated. Stir in the butter until melted, then add the chicken back into the pan.
Simmer, covered, for 10-15 more minutes, or until the sauce is thickened. I like to serve this on a large, shallow platter with a sprinkling of parsley for a beautiful presentation!
Chicken Marsala is delicious with a side of cooked pasta or crispy roasted potatoes. And definitely feel free to add grated Parmesan cheese to garnish when serving.
This dish truly is a marvel! You will be hooked once you’ve tasted the sweet and savory Marsala sauce, tender mushrooms, and perfectly cooked chicken. No need to go to a restaurant when you can prepare this amazing recipe right in the convenience of your own home, and for a fraction of the cost!
The Best Chicken Marsala
Ingredients
- 1 1/2 lbs Boneless Skinless Chicken Breasts, butterflied and pounded 1/2 inch thick
- 1/2 cup All Purpose Flour
- 8 oz White Mushrooms, sliced thinly
- 3 cloves Minced Garlic
- 1 small Shallot, minced
- 1 1/2 cup Marsala Cooking Wine (or Dry Marsala Wine)
- 1/2 cup Chicken Stock
- 1 1/2 Tbsp Brown Sugar
- 3 Tbps Salted Butter
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Dijon Mustard
- Salt and Pepper
- 2-3 Tbsp Extra Virgin Olive Oil
Instructions
- Prepare the chicken breasts by butterflying and pounding thin. Slice the pieces in half so you have manageable cutlets. Season both sides with salt and pepper. Whisk a dash of salt and pepper into the flour in a shallow dish. Dredge each prepared chicken cutlet in the flour and dust of the excess. Mince the shallot and garlic cloves, and slice the mushrooms.
- Add 2 tablespoons of olive oil to a large skillet over medium high heat. When the pan has pre-heated and the oil is hot, add the chicken cutlets in a single layer and pan fry on the first side for about 4-5 minutes. Be sure not to crowd the pan! Flip the chicken and cook on the other side for about 3-4 more minutes. Once both sides have browned, transfer the chicken cutlets to a plate and set aside. Repeat and pan fry the remaining chicken cutlets in the same manner, and set aside.
- If needed, add another tablespoon of olive oil the pan. Add the sliced mushrooms and shallot, stirring for 3-4 more minutes until they start to soften. Stir in the garlic and cook for 30 seconds, until fragrant.
- Next, deglaze the pan with the Marsala wine and stir thoroughly. Bring the sauce to a gentle boil, then lower the heat to simmer and cook until the wine has reduced by half and the mushrooms are tender.
- In a separate small bowl, whisk the Dijon mustard, Worcestershire sauce, brown sugar, and chicken stock until combined. Season with a small pinch of salt and pepper. Pour chicken stock mixture into the pan with the Marsala wine and mushrooms and stir until incorporated. Stir in the butter until melted, then add the chicken back into the pan. Simmer, covered, for 10-15 more minutes, or until the sauce is thickened.
- Serve immediately with a side of cooked pasta or crispy roasted potatoes. Optionally, add fresh chopped parsley and grated Parmesan cheese to garnish when serving.
Like this recipe? Try my Easy Shrimp Alfredo next!
