Chicken Marsala Recipe

Chicken Marsala is made with tender pounded chicken breasts, salty prosciutto, earthy crimini mushrooms, and a luxurious, glossy sauce derived from sweet Marsala wine. The result is an elegant, restaurant-quality dish where the savory depth of the cured pork perfectly balances the slight sweetness of the wine reduction. It is the ultimate sophisticated dinner for a date night and makes a satisfying main course for four.

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Chicken Marsala Ingredients

• 4 Skinless, Boneless Chicken Breasts: About 1 1/2 pounds total.
• All-Purpose Flour: For dredging, which helps thicken the sauce later.
• Kosher Salt and Freshly Ground Black Pepper: Generous amounts for seasoning.
• 1/4 cup Extra-Virgin Olive Oil: For frying the cutlets.
• 4 ounces Prosciutto: Thinly sliced. Adds a distinct salty, savory flavor profile.
• 8 ounces Crimini or Porcini Mushrooms: Stemmed and halved. These hearty mushrooms hold up well to the rich sauce.
• 1/2 cup Sweet Marsala Wine: The signature ingredient. Do not use “cooking wine”; buy a bottle from the wine aisle.
• 1/2 cup Chicken Stock: To add volume and savory depth to the sauce.
• 2 tablespoons Unsalted Butter: Stirred in at the end for a glossy finish.
• 1/4 cup Flat-Leaf Parsley: Chopped, for a fresh herbal garnish.

How To Make Chicken Marsala

1. Flatten the chicken: Place the chicken breasts side by side on a cutting board and cover with plastic wrap. Pound them with a flat meat mallet until they are uniform and about 1/4-inch thick. This ensures they cook quickly and evenly.
2. Dredge the cutlets: Place flour in a shallow platter and season generously with salt and pepper. Heat the olive oil in a large skillet over medium-high flame. Dredge both sides of the chicken in the seasoned flour, shaking off any excess.
3. Sear the meat: Slip the cutlets into the hot oil. Fry for about 5 minutes on each side until golden brown and cooked through. Do this in batches if necessary to avoid overcrowding the pan. Remove the cooked chicken to a platter to keep warm.
4. Crisp the prosciutto: Lower the heat to medium. Add the prosciutto strips to the drippings remaining in the pan. Sauté for 1 minute to render out the fat and crisp the edges.
5. Sauté the mushrooms: Add the mushrooms to the pan with the prosciutto. Sauté for about 5 minutes until they are nicely browned and their moisture has evaporated. Season with salt and pepper.
6. Deglaze the pan: Pour the Marsala wine into the pan. Let it boil down for a few seconds to cook out the harsh alcohol taste and scrape up any browned bits from the bottom.
7. Finish the sauce: Add the chicken stock and simmer for a minute to reduce the liquid slightly. Stir in the butter to emulsify the sauce. Return the chicken to the pan and simmer gently for 1 minute to heat through. Garnish with parsley and serve.

Recipe Tips

• Pound Evenly: Pounding the chicken is not just for thickness; it tenderizes the meat. Ensure you don’t pound so hard that you tear the flesh, but enough to break down the fibers.
• Select the Wine: Authentic Chicken Marsala uses Sweet Marsala wine (Marsala Dolce), not dry. The sweetness counters the savory mushrooms and prosciutto.
• Finish with Butter: Swirling cold butter into the sauce at the very end (a technique called monter au beurre) gives the sauce a velvet-like texture and glossy sheen.
• Don’t Crowd the Pan: If you pack all the chicken in at once, it will steam instead of sear. You want a nice golden crust on the flour coating to add flavor to the sauce later.

What To Serve With Chicken Marsala?

This rich dish needs a starch to soak up the wine sauce. It is traditionally served over a bed of buttered egg noodles or linguine. For a lower-carb option, garlic mashed cauliflower or roasted asparagus works beautifully. A side of crusty Italian bread is essential for mopping up every drop of the savory mushroom gravy.

How To Store Leftovers Chicken Marsala?

• Refrigerate: Store the chicken and sauce together in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight.
• Reheat: Reheat gently in a skillet over medium-low heat. You may need to add a splash of chicken broth or water if the sauce has thickened too much in the fridge.
• Freeze: This dish freezes reasonably well for up to 2 months, though the creamy texture of the sauce may separate slightly upon thawing.

Chicken Marsala Nutrition Facts

• Calories: ~450 kcal
• Fat: 22g
• Carbohydrates: 12g
• Protein: 45g
• Nutrition information is estimated per serving based on 4 servings.

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