Italian chicken marsala recipe loaded flavor, served with sautéed mushrooms and a delicious marsala wine sauce. Cook up a restaurant-quality dish your whole family will enjoy!
A classic Italian dish, chicken marsala tops the list of my favorite homemade meals. Lightly breaded chicken breast and mushrooms infused with a sweet Marsala wine sauce. You’ll be pleasantly surprised to see how quick this meal is to make and how flavorful it tastes. That must be why Giada and Emeril rave about it so much on the Food Network. Perfect for a weeknight meal or a weekend celebration.
This recipe takes queues from the traditional Italian Scaloppine, however, modernized with flavorful ingredients. Lean chicken is pan-fried with a golden crispy surface and paired with an amazing sauce.
When making breaded chicken, be sure that the thickness of the meat is about the same. Get your stress out and pound those chickens good! Flattening the protein helps to give an even cook time, nice golden surface and prevent dry pieces.
No one likes when one part cooks faster than the other. Isn’t that the worst? I make sure not to skip this step when I make meals like chicken parmesan or chicken piccata. This chicken is super juicy and tender, and ready to be topped with the Marsala wine sauce, the best part!
Best marsala wine to use
The first step is to select the right kind of wine. Marsala wine can be purchased as either sweet or dry. I recommend the sweet variety! This provides a little more body and a residual sugar in the sauce that enhances the flavor. Sweet Marsala wine has a taste that’s similar to a port wine. I was able to find a very affordable bottle of Colombo Fine Sweet Marsala from my local market.
How to make marsala sauce
Make sure to cook off the alcohol in the wine, so you’re only getting the flavor from the Marsala. You’ll know that the alcohol has evaporated when you can’t smell it anymore, so don’t be shy, take a whiff of the pan every few minutes. Just don’t let all the liquid disappear!
The concentrated flavors of the wine, chicken broth, mushrooms, garlic, and onions give a fragrant sauce that lures hungry eaters into the kitchen. The savory notes are perfectly balanced with the light sweetness of the Marsala wine.
I love adding sautéed mushrooms to my dishes because they naturally have their own umami and savory flavor that helps to build layers of flavor.
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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
What is Marsala Wine?
A port-style wine invented in the late eighteenth century by John Woodhouse. Marsala wine is made from native Sicilian white grapes- Inzolia, Grillo, and Cataratto. The wine is fortified through a process called mutage, adding 20-25 percent pure grape spirit to the fermenting, overripe grape must. Marsala is labeled by Italian DOC wine laws based on how long the juice has been aged in a cask. You can find Fino (1 year), Superiore (2 years), Superiore Riserva (4 years), Vergine (5 years), and Vergine Stravecchio (10 years). Most often you can find the Fino type which can be used as a sweet wine for cooking.
- 4 boneless chicken breasts, (1 1/2 pounds)
- 3/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/4 cup white onions, minced
- 4 cups brown mushrooms, 1/2" slices
- 1/2 cup marsala wine, (sweet)
- 1/2 cup unsalted chicken stock
- 1/2 teaspoon kosher salt
- 3 tablespoons unsalted butter
- 1/4 cup chopped parsley
- Place the chicken breasts in between two sheets of plastic wrap and pound until they are about 1/3-inch thick. You can cut the chicken breasts into two pieces if desired.
- Combine flour, salt, and pepper in a mixing bowl.
- Lightly season each side of the chicken pieces with salt.
- Dredge chicken pieces in the flour, shaking off any excess. Then place on a plate and set aside.
- Heat oil over medium-high flame in a large skillet.
- When the oil is hot, carefully add the chicken pieces to the pan and fry for 5 minutes on each side until golden, turning once. Fry in batches if the pieces don't fit comfortably in the pan.
- After cooking, move the chicken to a large platter in a single layer to keep warm.
- Lower the heat to medium and add the onions and garlic, sauté for 1 minute continuously stirring to ensure the garlic does not brown.
- Insert the mushrooms and sauté until tender stirring occasionally, about 5 minutes; season with salt and pepper to taste.
- Turn the heat up to medium-high and add the Marsala to the pan. Boil down for 2 minutes, to cook out the alcohol.
- Add chicken stock and 1/2 teaspoon kosher salt, cook for 8 to 10 minutes until the sauce is reduced by about half (reduced to 1/2 cup liquid).
- Turn the heat to low and whisk in butter, until fully incorporated into the sauce.
- Return the chicken to the pan and simmer gently for 1 to 2 minutes to heat the chicken through.
- Season with salt and pepper and garnish with chopped parsley before serving.
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