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Chicken MarsalašŸ„

Melissa Jo Posted:
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Golden brown chicken breasts simmering in a rich Chicken Marsala sauce with mushrooms, topped with chopped fresh parsley. Text overlay reads Chicken Marsala and Melissa Jo.

Summary

Chicken marsala is a classic Italian dish that Iā€™ve been making for years for my family. I learned how to make it from my mother and Iā€™ve also learned a few tricks from my grandmother.

I use sweet marsala wine in my chicken marsala, however, dry marsala wine is good too! But the slightly sweet caramel flavor adds a delicious touch! No matter which type of marsala you use, this technique creates the most delicious creamy marsala sauce, tender chicken! Letā€™s make it! 

Three seasoned chicken breasts are cooking in a skillet with mushrooms and bubbling Marsala sauce on a stovetop, steam rising as this Chicken Marsala dish simmers, with control knobs visible in the background.
Two seasoned chicken breasts simmer in a skillet with savory Marsala sauce, garnished with fresh parsley and surrounded by mushrooms and onions. The pan, perfect for Chicken Marsala, sits on a stovetop with burner controls visible in the background.
Cooked chicken breasts in a skillet, covered in a rich Chicken Marsala mushroom sauce and garnished with chopped fresh parsley. The dish appears juicy and flavorful with visible herbs and seasonings.
A person holds a bottle of Colombo Marsala Fine Sweet wine in a kitchen, ready to prepare Chicken Marsala, with a pot on the stove and various kitchen items in the background.

I used this sweet marsala wine and it turned out amazing!


ā¤ļøSimilar Recipes You May Enjoy

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šŸ‘ How to Store Leftovers

Store in an air-tight container for 3-5 days.

Melissa Jo

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šŸ¤” Common Questions

What can I serve this with?

You may serve this with pasta, potatoes or rice!

What is a flour paste?

I’m not sure what the official name is but my grandma taught me this trick. Whenever i’m making a pan sauce and I want to make it thicker and creamier here’s what I do; I mixed together room temperature butter and flour(equal parts) with a fork until it’s combined. Then I add it directly to my pan sauce until it reaches the creamy consistency.

Pan-seared Chicken Marsala breasts simmer in a rich brown mushroom sauce, topped with chopped fresh parsley and served in a black skillet on a light countertop.
Melissa Jo

Chicken Marsala

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Chicken marsala is a classic Italian dish that Iā€™ve been making for years for my family. I learned how to make it from my mother and Iā€™ve also learned a few tricks from my grandmother. I use sweet marsala wine in my chicken marsala, however, dry marsala wine is good too! But the slightly sweet caramel flavor adds a delicious touch! No matter which type of marsala you use, this technique creates the most delicious creamy marsala sauce, tender chicken! Letā€™s make it!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 people
Course: Lunch, Main Course, Snack
Cuisine: Italian
Calories: 283

Ingredients
  

  • 3 chicken cutlets pounded
  • 1 cup + 1 tbsp flour divided
  • 3/4 cup marsala wine
  • 1 shallot sliced
  • 5-6 garlic cloves chopped
  • 1/2 cup chicken broth
  • 8 oz baby Bella mushrooms
  • 2 tbsp butter divided
  • 2 tbsp olive oil
  • Salt & pepper to taste
  • For garnish: chopped parsley

Method
 

  1. Place your chicken cutlets in a plastic bag and pound them.
  2. On a plate add 1 cup of flour and season it with salt and pepper.
  3. Coat both sides of the chicken cutlets in the flour.
  4. In a pan add olive oil and 1 tbsp of butter.
  5. Then add in the floured chicken cutlets, and
  6. cook on each side for 5-6 minutes or until cooked through, on medium to high heat.
  7. Once the chicken is cooked through remove it from the pan and set it aside on a plate.
  8. In the SAME pan add shallots, garlic, mushrooms, salt & pepper, and sautƩ until mushrooms are golden brown.
  9. Deglaze with the marsala wine, add in flour paste (made by combining 1 tbsp of flour and 1 tbsp butter until it forms a paste), and
  10. continuously whisk that together for 3 minutes.
  11. Then add in the chicken broth.
  12. Add the chicken cutlets with all its excess juices back into the pan.
  13. Garnish with chopped parsley. Serve & Enjoy!!!

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Nutrition

Calories: 283kcalCarbohydrates: 9gProtein: 23gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 78mgSodium: 249mgPotassium: 648mgFiber: 0.5gSugar: 4gVitamin A: 171IUVitamin C: 3mgCalcium: 26mgIron: 1mg

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Recipe Creator & Cookbook Author

I'm Melissa Jo ā€” the recipe creator, Amazon Live host, and everyday food lover behind Melissa Jo Real Recipes. I learned to cook the old-fashioned way, watching my Italian grandmother and my mama work their magic in the kitchen, and now I share easy, saucy, no-fuss meals for real life alongside the authentic Italian family recipes I grew up on. Grab a stick of butter and let's make something delicious together.

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2 Comments

  1. Been wanting to make chicken marsala for a while now so I’ll be making your recipe tomorrow. And the flour/butter paste you make is called a roux (pronounced roo).
    Thanks for sharing your delicious recipes and your fun self.

    Reply