This Chicken Marsala recipe is an Italian-American favorite! It features tender, pan-fried chicken coated in a rich, creamy mushroom and wine sauce. Ready in just 30 minutes, it’s a quick and easy dish that you can easily recreate at home.
INGREDIENTS
- 2 large chicken breasts, halved lengthwise into thin cutlets
- Salt and pepper, to taste
- 1/4 teaspoon garlic powder
- All-purpose flour, for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 8 ounces cremini mushrooms, thinly sliced
- 1 large clove garlic, minced
- 3/4 cup Marsala wine (semi-sweet or dry)
- 1/2 cup heavy cream
- Optional: Chopped fresh parsley, for garnish
INSTRUCTIONS
- Prepare the Chicken: Slice each chicken breast horizontally to create two thinner cutlets. Season the chicken generously with salt, pepper, and garlic powder. Lightly dredge each cutlet in flour, shaking off any excess.
- Sear the Chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the chicken cutlets and sear for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
- Sauté the Mushrooms: Add the remaining 2 tablespoons of butter to the same skillet. Add the sliced mushrooms and cook for 3-5 minutes, stirring occasionally, until browned and softened.
- Create the Sauce: Stir in the minced garlic and cook for 1 minute, until fragrant. Pour in the Marsala wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate slightly.
- Finish the Dish: Pour the heavy cream into the skillet and bring to a gentle simmer. Return the chicken cutlets to the skillet, nestling them into the sauce. Cook for an additional 4-5 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the sauce has thickened.
- Serve: Season the sauce with additional salt and pepper, if needed. Garnish with chopped parsley, if desired. Serve immediately.
TIPS AND NOTES
- For smaller chicken breasts, skip the halving step and adjust cooking time as needed.
- Choose a semi-sweet or dry Marsala wine for the best flavor.
- Use an instant-read thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
- This recipe is also featured in the “Salt & Lavender: Everyday Essentials” cookbook.
