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Easy Chicken Marsala Recipe

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4.1 from 14 reviews

This Easy Chicken Marsala recipe brings an Italian-American favorite to your table with juicy pan-fried chicken cutlets smothered in a creamy mushroom and Marsala wine sauce. Ready in just 30 minutes, it’s a straightforward dish perfect for a flavorful weeknight dinner.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian-American

Ingredients

Chicken

  • 2 large chicken breasts
  • Salt & pepper to taste
  • 1/4 teaspoon garlic powder
  • Flour for dredging

Cooking

  • 1 tablespoon olive oil
  • 3 tablespoons butter, divided
  • 8 ounces cremini mushrooms, sliced fairly thin
  • 1 large clove garlic, minced
  • 3/4 cup Marsala wine
  • 1/2 cup heavy whipping cream

Instructions

  1. Prepare the chicken: Cut the chicken breasts in half lengthwise to create 4 thinner cutlets. Season each piece with salt, pepper, and garlic powder. Dredge the chicken pieces in flour, ensuring each piece is evenly coated.
  2. Sear the chicken: Heat the olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once hot, add the chicken and sear for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside. It will finish cooking in the sauce later.
  3. Cook the mushrooms: Add the remaining 2 tablespoons of butter and the sliced mushrooms to the skillet. Cook them for 3-5 minutes, stirring occasionally, until they become browned and fragrant.
  4. Add garlic and Marsala wine: Stir in the minced garlic and pour in the Marsala wine. Let the mixture bubble and reduce for 2-3 minutes to concentrate the flavors.
  5. Finish the sauce and chicken: Stir in the heavy whipping cream, then return the chicken to the skillet. Cook together for 4-5 minutes more until the chicken is cooked through and the sauce has thickened. Taste and adjust seasoning with salt and pepper if necessary. Optionally, garnish with chopped parsley before serving.

Notes

  • Use dry Marsala wine to achieve the classic flavor profile.
  • Slicing the chicken breasts into cutlets helps them cook evenly and quickly.
  • Ensure the pan is hot before searing the chicken to get a nice golden crust.
  • Heavy cream can be substituted with half-and-half for a lighter sauce, though it may be less rich.
  • Garnishing with fresh parsley adds a fresh color and slight herbal note.

Find it online: https://zaracooking.com/easy-chicken-marsala-recipe/