This Easy Chicken Marsala is a classic Italian-American dish quite popular in North American restaurants. Marsala is a wine, dry or sweet, that is produced in Sicily and it is used a lot in cooking. I have tried quite a few Chicken Marsala recipes before without ever finding one that I really liked until this one came along. What I love about this recipe is that it is quick and easy and the resulting silky marsala mushroom sauce is just out of this world! You’re having guests on a weeknight? This is a go-to recipe. But in all honesty, it is easy enough for everyday cooking. Replacing the chicken with some veal cutlets is also just as delicious.
In this dish the cutlets are dredged in flour before they’re seared, and it’s important not to skip this step. It is key to the success of the final dish because the flour serves a few purposes: Firstly, it absorbs any surface moisture so your cutlet browns properly, and it also gives the Marsala-mushroom sauce something to adhere to, so the cutlets become nicely coated.
- 1 1⁄4 lb. chicken cutlets, pounded until 1⁄4" thick (about 8)
- Kosher salt and freshly ground black pepper, to taste
- 1⁄3 cup plus 1 tbsp. flour
- 5 tbsp. olive oil
- 5 tbsp. unsalted butter
- 8 oz. white button mushrooms
- 2 tbsp. minced shallots
- 1 clove garlic, minced
- 1⁄3 cup dry Marsala wine
- 1⁄3 cup chicken stock
- 1 tbsp. finely chopped parsley, for garnish (optional)
- Put flour in a wide shallow bowl. Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess.
- Heat 2 tbsp. oil and 1 tbsp. butter in a large skillet over medium-high heat. Sauté half of chicken, turning over once, until golden and just cooked through, about 3-4 minutes total. Repeat with other half. Transfer to a plate and set aside.
- Add 2 tbsp. oil and 1 tbsp. butter, and then add mushrooms; cook until golden brown, about 8 minutes. Transfer to plate with chicken, and set aside.
- Heat remaing oil in the same skillet and add shallots and garlic, cook, stirring about 1 minute.
- Stir in remaining 1 tbsp. flour; cook for 2 minutes.
- Add the Marsala wine and the chicken stock; stir and scrape bottom of pan until slightly thick, about 2 minutes. Return chicken and mushrooms to skillet, and cook until heated through, about 2 minutes.
- Remove from heat; stir in remaining butter. Season with salt and pepper; garnish with parsley, if using.
LIKE VERY MUCH YOUR BLOG!
ALSO YOUR DELECIOUS RECIPES, THAT I TRIED.
kEEP ON ,IT’S GREAT!
Thank you so much Carmelle for taking the time to write to me, it is much appreciated!
Way too strong alcohol flavor in this. Sorry. Not one u would make again.
Hi Shari, you’re right! It’s really a weird coïncidence but I made this recipe last night and as I was cooking, I realized that I made a mistake in the quantity for the marsala wine (I wrote 1/2 cup instead of 1/3 cup), you’re suppose to add equal quantity of marsala and stock. I’m really sorry about that, the recipe as now been edited. Thank you for writing.