Chicken Marsala

Name: Chicken Marsala
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 chicken breasts, sliced into cutlets; ½ cup all-purpose flour; 2 tbsp olive oil; 2 tbsp butter; 2 cups mushrooms, sliced; 2 cloves garlic, minced; ¾ cup Marsala wine; ½ cup chicken broth; Salt and pepper to taste; Fresh parsley for garnish (optional)

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Chicken Marsala is a classic Italian-American dish made with tender chicken cutlets cooked in a rich Marsala wine sauce with mushrooms. This chicken marsala recipe creates a savory, slightly sweet, and deeply flavorful sauce that pairs perfectly with pasta, mashed potatoes, or rice. It’s an elegant yet easy dish suitable for both weeknight dinners and special occasions.

Contents

Chicken Marsala Ingredients Directions Notes

Origin of Chicken Marsala

Chicken Marsala originates from Sicily, Italy, where Marsala wine is produced. The dish became popular in Italian-American cuisine, where it was adapted using chicken and mushrooms to create the version widely enjoyed today.

Why It’s Loved

Chicken Marsala is loved for its rich, velvety sauce and balanced flavor. The combination of earthy mushrooms and sweet Marsala wine creates a restaurant-quality dish that’s surprisingly simple to prepare.

Also Read: Shami Kebab (Chicken, Lamb, Mutton & Beef)

Chicken Marsala

Recipe by RecipesVilla

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Ingredients

2 chicken breasts, sliced into cutlets
½ cup all-purpose flour
2 tbsp olive oil
2 tbsp butter
2 cups mushrooms, sliced
2 cloves garlic, minced
¾ cup Marsala wine
½ cup chicken broth
Salt and pepper to taste
Fresh parsley for garnish (optional)

Directions

Season chicken cutlets with salt and pepper and lightly coat with flour.
Heat olive oil and butter in a skillet over medium heat.
Cook chicken for about 4–5 minutes per side until golden. Remove and set aside.
In the same pan, sauté mushrooms until softened.
Add garlic and cook for about 1 minute.
Pour in Marsala wine and chicken broth, stirring well.
Simmer for about 5–7 minutes until the sauce reduces slightly.
Return chicken to the pan and coat with the sauce.
Cook for another 2–3 minutes.
Garnish with parsley and serve.

Notes

Serving Suggestion: Serve with pasta, mashed potatoes, or steamed vegetables.
Tip: Use dry Marsala wine for a more balanced flavor.
Storage: Store leftovers in the refrigerator for up to 3 days.

Oliver Bennett

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