Chicken Marsala Recipe

This Chicken Marsala Recipe is a rich and savory recipe, which is made with dry Marsala wine and porcini mushrooms. It’s a restaurant-quality dish, ready in about 45 minutes.

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Chicken Marsala Recipe Ingredients

• 4 boneless, skinless chicken breasts (about 1½ lbs)
• All-purpose flour (for dredging)
• Kosher salt & black pepper
• ¼ cup extra virgin olive oil
• 4 oz prosciutto, thinly sliced (optional)
• 8 oz porcini mushrooms, halved
• ½ cup dry Marsala wine
• ½ cup chicken stock
• 2 tbsp unsalted butter
• ¼ cup chopped flat-leaf parsley

How To Make Chicken Marsala Recipe

1. Prepare the Chicken: Slice the 4 chicken breasts in half horizontally to create 8 thinner cutlets. Place the cutlets between two sheets of plastic wrap and pound them with a meat mallet to an even 1/4-inch thickness.
2. Dredge the Chicken: Spread a layer of all-purpose flour on a large plate or shallow dish. Season the flour generously with kosher salt and freshly ground black pepper. Press each chicken cutlet into the flour, coating both sides lightly. Shake off any excess.
3. Sear the Chicken: Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the chicken cutlets in a single layer (working in batches if necessary). Cook for 3-4 minutes per side, until golden brown and cooked through. Transfer the cooked chicken to a clean plate and set aside.
4. Cook the Prosciutto (Optional): If using, add the thinly sliced prosciutto to the same skillet. Cook for 1-2 minutes until it becomes crisp. Remove it and set it aside with the chicken.
5. Sauté the Mushrooms: Add the halved porcini mushrooms to the skillet. Let them cook, undisturbed, for 5 minutes. Stir and continue to cook for another 3-5 minutes, until they are deeply browned and have released their moisture.
6. Make the Sauce: Pour the dry Marsala wine into the hot skillet. Use a wooden spoon to scrape all the browned bits (fond) from the bottom of the pan. Let the wine bubble and reduce by about half, which should take 2-3 minutes.
7. Simmer the Sauce: Add the chicken stock to the pan and bring it to a simmer. Let it cook for 5 minutes, or until the sauce begins to thicken slightly.
8. Finish the Sauce: Reduce the heat to low. Add the 2 tablespoons of cold unsalted butter and swirl the pan (or stir) until the butter is completely melted and the sauce is glossy and smooth.
9. Combine and Serve: Return the seared chicken (and crispy prosciutto, if using) to the pan, nestling it into the sauce. Let it heat through for 1-2 minutes. Stir in the chopped flat-leaf parsley and serve immediately.

Recipe Tips

• What kind of Marsala wine is best? You must use Dry Marsala wine for this recipe. Sweet Marsala will make the dish taste like a dessert. The “dry” version provides the classic, savory, and rich flavor.
• How do I get a thick sauce? The flour from dredging the chicken will help thicken the sauce naturally. The most important part is to let the wine and stock reduce properly. The final swirl of cold butter also helps emulsify the sauce and gives it a glossy, slightly thicker consistency.
• Can I use different mushrooms? Yes. While porcini mushrooms add an incredible, deep flavor, they can be expensive. Sliced cremini (baby bella) mushrooms are the most common and excellent substitute. Standard button mushrooms will also work.
• Why do I have to pound the chicken? Pounding the chicken to a thin, even 1/4-inch thickness does two things: it tenderizes the meat and ensures it cooks very quickly and evenly. This prevents dry, tough chicken.
• Is the prosciutto necessary? No, it’s optional, but it adds a wonderful salty, savory layer to the dish. If you are omitting it, you may want to add an extra pinch of salt to your final sauce.

What To Serve With Chicken Marsala

This dish has a rich sauce that is perfect for pairing with starches that can soak it up.

• Creamy Mashed Potatoes
• Angel Hair or Linguine pasta
• Polenta
• Steamed Asparagus or Green Beans
• Crusty Bread

How To Store Chicken Marsala

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze: This dish freezes relatively well. Store in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator. The sauce may look a little different, but it will come back together when reheated. Reheat: Reheat gently in a skillet over low-medium heat with a splash of chicken broth until warmed through.

Chicken Marsala Recipe Nutrition Facts

(Per serving, estimated, for 1/4 of the recipe)

• Calories: 520 kcal
• Total Fat: 30g
• Saturated Fat: 8g
• Cholesterol: 130mg
• Sodium: 450mg
• Potassium: 600mg
• Total Carbohydrate: 12g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 44g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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