Chicken Marsala
Classic Italian Chicken Marsala with a Zesty, Fresh Herb Boost
Chicken Marsala is a beloved Italian-American dish featuring thinly pounded chicken breasts, pan-seared and finished in a rich sauce of Marsala wine, mushrooms, and herbs. This classic preparation creates a deeply savory, slightly sweet glaze that's perfect over pasta or creamy polenta. It’s an elegant meal that is surprisingly fast to prepare.
Prep Time: 15 minutes Cook Time: 20 minutes
Total Time: 35 minutes Servings: 4
Ingredients
4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
8 oz cremini mushrooms, sliced
1 shallot, finely minced
1 clove garlic, minced
1 cup dry Marsala wine
1 cup chicken broth
1 tablespoon fresh parsley, chopped, for garnish
Heat It Up with Eleven Eleven Sauce: For a bright, citrus-forward lift that cuts through the richness, stir in 1 teaspoon of WesMarMi Verde Sauce right before serving as a final drizzle over the plated chicken. The fresh herb notes complement the savory sauce beautifully.
Heat Level: 0 out of 10 🔥
Eleven Eleven Sauce’s Wes Mar Mi is a bright, citrus-forward hot sauce made without vinegar, using organic lime and lemon juice for a clean, tangy snap and zero heat. It’s intensely flavorful yet refreshingly light, perfect for finishing tacos, marinating chicken or fish, or waking up bowls and salads. Add a bottle to your cart for a fresh, natural kick that makes everyday meals taste lively.
1. Prep the Chicken: On a plate, mix the flour, salt, and pepper. Dredge each pounded chicken breast lightly in the flour mixture, shaking off the excess.
2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the chicken in batches for 2–3 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set aside.
3. Sauté Mushrooms and Deglaze: Add the remaining 1 tablespoon of butter to the skillet. Add the sliced mushrooms and shallot and cook for about 5 minutes until the mushrooms are tender and browned. Add the minced garlic and cook for 30 seconds. Pour in the Marsala wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half.
4. Finish the Sauce: Pour in the chicken broth and bring to a simmer. Let the sauce reduce slightly until it coats the back of a spoon (about 5–7 minutes). Return the cooked chicken to the skillet and spoon the sauce over it to reheat. Garnish generously with fresh parsley and serve immediately.
Tips & Variations
Wine Choice: Always use dry Marsala wine, not sweet (which is typically labeled "Marsala Fino" or "Secco"), for the best savory flavor.
Make it Creamy: Stir in 1/4 cup of heavy cream at the very end of Step 4 for a richer, creamier Marsala sauce.
Veal Marsala: This recipe works perfectly with thinly pounded veal cutlets, using the exact same cooking times and technique.
Other Users Suggest
Swap: Replace the cremini mushrooms with 6 oz of mixed wild mushrooms (such as shiitake and oyster). The wild mushrooms provide a deeper, earthier flavor.
Swap: Substitute the 1 cup of chicken broth with 1 cup of vegetable broth. The resulting sauce will be slightly lighter in flavor.
Swap: Use 1/4 cup of all-purpose flour mixed with 1/4 cup of finely grated Parmesan cheese for the dredging mixture. This adds an extra layer of savory flavor and helps achieve a crispier crust.
Storage, Reheat & Freeze
Storage: Store leftover Chicken Marsala in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat gently on the stovetop over low heat, adding a splash of chicken broth if the sauce has become too thick.
Freeze: Freezing is not recommended as the mushrooms and wine-based sauce can change texture upon thawing.
Nutrition Facts (per serving)
Calories: 370 Protein: 40g Carbs: 20g Fat: 14g
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