Chicken Marsala

Chicken– chicken breast is the most popular choice for this recipe. It’s lean and very easy to work with. Try to choose thicker/larger chicken breasts so that you can cut then into thinner cutlets. If you cut smaller breasts into cutlers, there is a greater chance of over-cooking.

Marsala wine – Marsala wine is a sweet sipping wine that’s usually made with addition of Brandy. It’s not as sweet as Sherry or Port and that’s why it’s perfect for cooking. This wine adds great deep flavor to the sauce, the chicken, and mushroom. If you have to avoid alcohol completely, use non-alcoholic, cooking Marsala wine but note that the flavor will not be the same.

Butter – it’s best to use unsalted butter to have full control of the saltiness and sodium amount of your dish.

Chicken broth – you can use either chicken stock or chicken broth. Chicken stock does tent to have a richer and deeper flavor, so use that when possible.

Mushrooms – cremini, aka baby bella, mushrooms are always simple and delicious choice. If you feel adventurous, you can always use a mix of your favorite mushrooms.

PRO TIP: If you’re worried about alcohol, note that most of the alcohol evaporates during the cooking process but not all of it. So if you’re trying to avoid alcohol completely for various reasons, then you will want to use non-alcoholic Marsala cooking wine. 

See the recipe card below for the full list of ingredients and instructions.

Using a sharp knife, slice each chicken breast in half, width-wise. You will end up with 4 chicken breast cutlets that are just thinner pieces of chicken breast. 

Season each chicken cutlet with salt and pepper on both sides. Spread flour in a wide, shallow bowl and dip chicken into the flour on all sides. Gently shake off excess flour (1). 

Preheat a large cooking pan over medium to medium-high heat and add butter. Once butter is melted, add battered chicken to the pan (2) and sear for a few minutes on each side, until chicken is almost done (3). Take chicken out of the pan and set it aside. Lower the heat to medium as well.

Melt butter in the same pan and add mushrooms (4). Sauté mushrooms until softened (5) and pour in Marsala wine (6). Let wine simmer for a few minutes and add chicken broth, salt, and pepper. Stir and let it simmer for a couple more minutes (7). 

In a small cup, mix cornstarch with a splash of cold chicken broth and pour it into the sauce, while stirring. Stir until the mixture thickens and add chicken back into the pan (8). Sprinkle diced green onion over the top and cook for just a few minutes, until chicken is fully cooked. 

Serving Suggestions

Roasted Potatoes or Mashed Potatoes – roasted potatoes is the most perfect side dish to serve with chicken Marsala and mashed potatoes is a close second. You can prepare roasted potatoes in the oven at the same time as cooking the chicken but start potatoes first.

Vegetables – Green vegetables like asparagus, green beans, or broccoli will be a delicious lighter side dish.

Roasted Vegetables – mix of zucchini, squash, bell pepper, and onions tossed with olive oil and seasoned with Italian seasoning mix will be a delicious addition as well. Use this recipe for Italian vegetables but spread vegetables in a baking sheet and roast in the oven at 425° for 15-20 minutes.  

Pasta – many people enjoy Chicken Marsala with pasta as well. Serve it over spaghetti of fettuccine tossed in the Marsala sauce.

Tools For This Recipe

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Digital Instant Read Thermometer

Cutting Board – use plastic cutting board when working with raw meats! If working with a lot of meat, this large cutting board is great.  Wooden Cutting Board

Hexclad Cooking Pans

Some More Recipes To Try

• Creamy Pork Marsala
• Stuffed Chicken Marsala
• Parmesan and Herb Stuffed Chicken
• Pasta with Mushroom Sauce
• Chicken Cacciatore