Easy Chicken Marsala
This classic Italian-American dish features tender chicken cutlets in a rich, savory Marsala wine and mushroom sauce. Ready in just 30 minutes, it's a restaurant-quality meal that's surprisingly simple to make at home!
Equipment
- Skillet
- Tongs
Ingredients
Chicken and Coating
- 2 large boneless, skinless chicken breasts sliced in half lengthwise
- 0.5 cup all-purpose flour for dredging
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
For Cooking
- 2 tbsp olive oil
- 2 tbsp unsalted butter
Marsala Sauce
- 8 oz cremini or baby bella mushrooms sliced
- 2 cloves garlic minced
- 0.75 cup dry Marsala wine
- 0.5 cup chicken broth
- 0.33 cup heavy cream optional, for a creamy version
- 1 tsp fresh thyme leaves
- 1 tbsp lemon juice optional, for added brightness
Instructions
- Place chicken breasts between two sheets of plastic wrap and pound to ¼-inch thickness.
- Mix flour, salt, pepper, and garlic powder in a shallow dish. Dredge each chicken piece in the flour mixture, shaking off excess.
- Heat olive oil and butter in a large skillet over medium-high heat. Cook the chicken for about 3-4 minutes per side until golden brown. Transfer to a plate.
- In the same pan, add mushrooms and cook for 5 minutes until browned. Add garlic and cook for another 30 seconds.
- Pour in Marsala wine, scraping up any browned bits. Simmer for 2 minutes.
- Add chicken broth and thyme, then simmer for 5 more minutes to reduce the sauce.
- Stir in heavy cream (if using) and return the chicken to the pan. Simmer for 3 minutes, spooning sauce over the chicken.
- Remove from heat, squeeze in lemon juice for added freshness, and serve!
Notes
For a lighter version, skip the cream and use extra chicken broth. Pair with mashed potatoes, pasta, or steamed vegetables for a complete meal.