Chicken Marsala

30 mins Cook
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Copy of NomNom Recipes 1 47

Fowl Marsala – Golden crispy cutlets, rich creamy Marsala wine sauce. Comforting yet high priced. Midweek-rapid but restaurant-worth. low-priced. easy. the ideal meal!

Chicken Marsala

Chicken Marsala

Fowl Marsala is an Italian-American conventional, one of those dishes born from blending Italian recipes with American tastes. A dish this is now so liked that it’s a staple in eating places across the States and nicely beyond.

One chunk is all it takes to be hooked for existence, just as I was!
It’s a variant of traditional Italian scaloppine dishes. a skinny chicken cutlet is covered in flour then pan-fried until crispy and golden, then smothered in a rich sauce this is flavored with Marsala which is a fortified Italian wine.

Marsala is one of these mystery weapon ingredients. a touch of that, and it’s like you introduced stock, honey, vinegar, and Worcestershire sauce with a hint of woody nuttiness into the sauce. the flavor that is going so properly with hen, especially with a touch little bit of cream to complete it off.

That sauce! It’s beautiful. thank you, Mr Marsala!

This one’s for the grown-ups

And in case you’re worried, no, the sauce doesn’t taste “alcoholic” in any respect. The Marsala wine is simmered hastily to cook out a maximum of the alcohol, leaving in the back just the flavor.

Having said that even though, this dish makes use of greater than the same old small splash of wine I use in other recipes so it’s no longer one I’d suggest for youngsters. I’d suggest the chicken in Creamy Mushroom Sauce instead – all of us can revel in that!

Ingredients in chicken marsala

As mentioned above, the important thing component in chook Marsala Sauce is marsala that’s a fortified wine (like a port) from the Marsala region of Italy. It’s got a candy, nutty flavor that’s more complex and richer than purple wine.

Use a dry marsala instead of a sweet marsala that is greater usually utilized in desserts.
It’s a standard item at liquor stores and whilst top-rate marsala is luxurious, there’s no need to move crazy here. The marsala pictured underneath price is around $20 however you could pick out bottles for less than $10. it will ultimately be “all the time” and can be used in areas of port in dishes like slow Cooked beef Braised Lamb Shanks.

Substitutes – Port wine, sherry, or Madeira. For a non alcoholic version of this recipe, use chook with Creamy Mushroom Sauce!


And right here are the alternative substances you want.

  • chicken breast – 2 big ones which we break up in 2 horizontally to create 4 steaks overall. alternative with 4 boneless chicken thighs.
  • Cream – to feature a little luxuriousness to the sauce. To reduce calories a piece, you could alternative with evaporated milk as the cream isn’t the number one aspect of this sauce. The sauce will no longer have the identical creamy mouthful but it’s going to still have the equally beautiful marsala flavor.
  • fowl stock/broth – to feature savouriness into the sauce. without it, it’s just missing a bit of flavor.
  • Eschalot / French onion (known as shallots within the US) – I like the usage of eschalots in this dish because they may be sweeter and also finer so they form of meld into the finished sauce higher, as opposed to having chunky lumps of onion. however, you may replacement with half small onion OR 1/4 cup of white a part of green onions (cut up in half lengthwise then slice into 1cm / 1/three″ squares).
  • Mushrooms – White mushrooms or Swiss brown/cremini. Whichever you pick!
  • Butter and oil – For cooking the bird and making the sauce. We need the butter for flavor, however, it burns if we simplest use butter so it’s first-class to apply oil properly.
  • Flour – to add a cute golden crust on the bird that the sauce can hang too!
  • Garlic – because of…garlic!
  • Parsley – just a non-compulsory garnish!

How to make Chicken Marsala

Fowl Marsala is made by cooking the chicken first until golden and crispy. Then it’s set aside on a plate while the sauce is made within the same pan (we want all those tasty chicken drippings in the sauce!), then brought again into the sauce on the quit just to warm through once more.

  • Pound fowl cut each breast in half to form 2 skinny steaks (so that you have four overall). cowl with a freezer bag or move-between and pound to at least one cm / zero.4″ thickness the usage of a meat mallet or rolling pin. go-between is like cling wrap however it’s thicker and doesn’t persist with itself. bought along dangle wrap on the grocery keep, it’s useful for keeping stacked food inside the freezer from sticking to every other, and defensive meat from being damaged while pounding.
  • Why we pound the beef – To make the fowl even thick so it cooks frivolously in addition to tenderizing it.
  • Season and dust – Sprinkle the hen with salt and pepper. Then sprinkle with flour and gently rub it across the surface with your fingers.
  • Shake off extra flour earlier than cooking, else you’ll emerge with masses of extra flour within the pan as a way to burn.
  • Sear bird – soften the butter and heat the oil in a big non-stick pan over medium-high warmness. while the butter is foamy, cook the hen for 4 minutes till golden and crispy. flip the hen then prepare dinner on the other aspect for 2 mins or until the hen is cooked.
  • dispose of the fowl onto a plate and set aside even as we make the sauce inside the equal pan. it’ll quiet down but that’s adequate due to the fact we reheat the chicken within the sauce just before serving.
    Make the sauce – the usage of the identical pan, due to the fact we need all the tasty flavor left with the aid of searing the hen, softening the ultimate butter and oil. Sauté the eschalots and garlic for just 1 minute – this offers them a head start as well as flavoring the butter/oil. Then cook the mushrooms until they melt – this takes around 4 to 5 mins.
  • reduce marsala – next, rapidly simmer the marsala for a few minutes till it reduces by way of half. This now not best cooks out a maximum of the alcohol flavor but also reduces and concentrates the flavor.
  • Creamy and thickened – Pour inside the cream, salt, and pepper. Then simmer for 3 to five mins or until the sauce thickens to a cream consistency. to begin with, the sauce may be quite light however it will darken as it reduces.
  • Don’t permit it to lessen and thicken an excessive amount as we’re simmering it for an addition 1 minute to re-heat the fowl and the sauce thickens a stunning quantity because it cools when serving.
  • Re-warm chook – put the hen into the sauce and let it simmer for 1 minute, just to reheat. Don’t neglect to pour in any juices pooled at the plate – in no way waste unfastened flavor!

What to serve with Chicken Marsala

A sauce this appropriate requires some form of starchy automobile for sauce soaking/mopping. Mashed potato (pictured), creamy polenta, pasta (lengthy, brief, small), and even rice. I will definitely see myself serving this with garlic butter kale rice!

For a blow-out Italian meal, add a Mega Italian Salad and Garlic Bread on the side. in case you’ve made the salad before, you’ll recognize the name!

Chicken Marsala

Chicken Marsala

Fowl Marsala – Golden crispy cutlets, rich creamy Marsala wine sauce. Comforting yet high priced. Midweek-rapid but restaurant-worth. low-priced. easy. the ideal meal!
prep time
10 mins
cooking time
30 mins
total time
40 mins




  • 2 large chicken breasts (300g/10oz each), cut in half horizontally (or 4 thighs, Note 1)

  • 1/2 tsp cooking salt / kosher salt

  • 1/2 tsp black pepper

  • 1/4 cup flour , plain/all-purpose


  • 2 tbsp extra virgin olive oil

  • 2 tbsp / 30g unsalted butter

  • 2 eschalots (US: shallots), peeled and cut into 1cm / 1/3″ squares (Note 2)

  • 1 garlic , finely minced

  • 2 cups white mushrooms , sliced 0.5cm / 1/5" thick

  • 1 cup dry marsala wine (Note 3)

  • 1/2 cup chicken stock/broth , low sodium

  • 1/2 cup thickened / heavy cream (Note 4)

  • 1/4 tsp cooking salt / kosher salt

  • 1/8 tsp black pepper

  • 1 tbsp finely chopped parsley , for garnish (optional)




Pound – reduce each breast in 1/2 to form 2 thin steaks. cover with a freezer bag or cross-between (observe five) and pound to 1 cm / zero.4″ thickness the usage of a meat mallet or rolling pin. This tenderizes and ensures even the cooking of the bird.
dirt – Sprinkle the floor with half of the salt, pepper then flour. gently rub flour across the surface, flip, and repeat with the final salt, pepper, and flour. Shake excess flour off every piece just earlier than cooking.
cook – put half the butter and oil in a massive non-stick pan over medium-high warmth. once the butter is melted and foamy, area fowl in, then prepare dinner for three to 4 minutes till it's gorgeously golden and crispy. turn and cook dinner in the opposite facet for two mins. remove onto a plate.


Sauté aromatics – inside the identical pan, upload the remaining butter and oil. As soon as the butter is melted, add eschalots and garlic. cook dinner for 1 minute.
cook dinner mushrooms – add mushrooms. prepare dinner for three minutes, stirring regularly.
reduce marsala – upload marsala, turn up warmness to high, and boil for three minutes or till reduced with the aid of 1/2.
Thicken sauce – upload chicken stock, cream, salt, and pepper. Stir, then decrease warmness so it's simmering (now not boiling unexpectedly), and simmer for 3 to 5 minutes till the sauce thickens to a cream consistency (now not too thick, will thicken extra).
Rewarm hen – Nestle chicken into the sauce and leave for 30 seconds to reheat.
Serve! Take off the stove. Sprinkle with parsley, and serve over starchy automobile of desire (I selected mash. Rice, small pasta, polenta, or bread for plate mopping additionally work properly!).


chicken thighs also can be used (boneless, skinless). Pound to even thickness or “butterfly” the thicker give up to make it more or less even thickness. Eschalot paintings are first-rate right here due to the fact they are sweeter and additionally finer so that they form of meld into the completed sauce better. however, you may use half of the small onion OR 1/4 cup of the white part of the green onions (split in 1/2 lengthwise then slice into 1cm / 1/three″ squares. three. Marsala is an Italian fortified wine (like port), you may get a 750ml/25oz bottle for $10 or less (although they run up lots better for premium!). It’s the key flavoring inside the sauce – the intensity of flavor, complexity, warmth, and touch of sweetness. Use dry marsala as opposed to sweet marsala which is extra generally utilized in cakes. Sub with port wine, sherry, or Madeira. For a non alcoholic version, higher to make chicken with Creamy Mushroom Sauce! four. To reduce energy, use evaporated milk in place of cream, an equal amount. The mouthfeel will glaringly be a touch much less luxurious however you may nonetheless get the fantastic marsala flavour! five. Pounding – go-between is like dangle wrap however thicker and doesn’t persist with itself. useful for freezing matters in layers and additionally defensive meat with the pounding. Freezer bag serves the same cause. Use the horrifying (tough) not easy facet of the beef mallet. Don’t have one? Use a rolling pin or anything similar (can! hammer!) Leftovers will preserve for three to four days inside the refrigerator. it will freeze high-quality but I’m not certainly a fan of freezing cooked breast pieces. nutrients in step with serving, assuming four servings.
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