Chicken Marsala
Mar 21, 2022, Updated Dec 12, 2022
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This post is sponsored by Monterey Mushrooms.
Chicken Marsala consists of chicken cutlets, mushrooms and a creamy rich sauce made with Marsala wine.
Chicken Marsala is an Italian-American inspired dish that features thin chicken cutlets and mushrooms in a thick and creamy Marsala wine sauce. Not to mention, our favorite part, it’s all made in one pan!
What is a chicken cutlet?
A chicken cutlet is a thin piece of chicken breast. You can buy chicken cutlets at your local grocery store, however they are pricey as the work is done for you. However, you can slice a chicken breast in half and create your own. For this recipe, we halved two chicken breasts in half.
If you want a thinner cutlet, wrap the chicken breast in between two pieces of plastic wrap. Using a meat mallet or a rolling pin, beat the chicken cutlet flat.
Ingredients Needed to Make Chicken Marsala at Home
- High Vitamin D Sliced Baby Bella Mushrooms from Monterey Mushroom – learn more about Vitamin D mushrooms here
- Chicken breast cutlets – skinless and boneless
- All-Purpose flour
- Extra-Virgin olive oil
- Pancetta – used to add depth and flavor. Pancetta is seasoned, salt-cured meat made from pork belly
- Onion – check out our Quick Guide To Onions (how to select and store)
- Garlic cloves
- Marsala wine – most commonly used in cooking to create nutty, rich caramelized sauces
- Chicken stock – Did you know that you can make your own chicken stock in an Instant Pot?
- Unsalted butter
- Parsley, flat-leaf is best – learn more about cooking with herbs.
- Salt and Pepper
How to Make Chicken Marsala at Home
How to Reheat Chicken Marsala
Increasing Vitamin D with Mushrooms
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Ready to boost your vitamin intake with delicious mushrooms? Get cooking: 15 Mushroom Recipes For An Extra Kick of Vitamin D
Other Mushroom Recipes We Love
Chicken Marsala
Ingredients
- 8 oz High Vitamin D Sliced Baby Bella Mushrooms from Monterey Mushroom
- 1½ lbs chicken breast cutlets skinless & boneless pounded to ¼-inch thick
- 1 C all-purpose flour
- salt and freshly ground black pepper
- 4 tablespoons extra-virgin olive oil plus more as needed
- 4 oz Pancetta medium chopped
- 1 onion chopped
- 3 cloves garlic minced
- For The Sauce
- 1 tablespoon All-purpose flour
- ¾ cup sweet Marsala wine
- ¾ cup chicken stock
- 2 tablespoons unsalted butter
- flat-leaf parsley chopped
Instructions
- Start by getting your skillet and oil hot. Ensure the bottom of the skillet has a thin coat of oil. You may need more if you are using a bigger sized skillet.
- As the skillet is getting hot, mix together the flour with the salt and pepper.
- One at a time, dredge the chicken cutlet in the flour, ensuring the chicken is coated on all sides. Repeat until the chicken is completely covered in the flour mixture.
- Place the chicken cutlet in the hot skillet. Allow to cook on one side for 3-4 minutes until golden brown and flip to cook the other side.
- Once the chicken has cooked through and golden brown, remove and set aside.
- Add in the pancetta and cook until crispy, remove and set aside on a plate with a paper towel.
- Add in the onions and mushrooms, cooking until the mushrooms have released their moisture and the onions are soft and translucent, about 3-5 minutes.
- Add in the garlic and allow to cook for 1 minute.
- Stir in the flour, this will allow the sauce to thicken. Allow for the flour to cook off for about a minute.
- Place the skillet on medium high heat and add in the Marsala wine. All the wine to cook out the alcohol for a minute and add in the chicken stock. Allow the sauce to thicken.
- Add in the butter and allow to melt, stirring until melted.
- Place the pancetta back into the pan and stir.
- Place the chicken cutlets back into the skillet and top with parsley.
- Enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This dish was absolutely amazing! Thank you for sharing the recipe. I didn’t change a thing.
Thankyou for such a delicious recipe, we really enjoyed it. Here are my time, effort, and money saving tips for it, if anyone is interested. I substituted bone-in skinless chicken thighs. Where I live, stores frequently have chicken thighs on sale for excellent prices I buy the maximum limit allowed so I can shop less frequently, a time saver, freezing the excess. Chicken breasts are on sale less frequently and even then are never the bargain that thighs are. It takes only seconds to slip the skin off, which I usually do after cooking if I bake them in the oven. I could debone them and pound them into cutlets, but I find they are moister and have more flavour when cooked on the bone. Since I prepare food for my mom, who has arthritis in her hands, I let the thighs cool after cooking then discard the skin and take the meat off the bone. I save up the bones in the freezer to make broth in the pressure cooker. I often double or even quadruple recipes and freeze them in single portion sizes for us both (we each live on our own), using glass storage containers so they don’t pick up plastic microparticles. I put a cut circle of waxed paper on top if necessary to prevent contact with the plastic lid. This keeps our freezers full of quite a variety of delicous cooked entrees which we need only move from the freezer to the fridge the previous day to thaw, then make a salad and a vegetable side (the veg is often precooked and sitting in the fridge e.g. leftover roasted balsamic asparagus, cooked peas, corn, or spuds) for a quick and tasty meal. It may seem odd to cook enough frozen peas or corn to have leftovers in the fridge, but it saves cooking and cleanup, as we can just reheat in the microwave. Partially heat the entree, add the leftover veg and finish heating. The only real prep is the salad, at least on the days we aren’t making a fresh vegie side. For this recipe I put a a wire cooling rack on a cookie sheet and filled it with thighs to bake them in the oven. I am disabled and standing at a stove is uncomfortable, so I adapt recipes to minimize the standing and walking. Because this was the first time I made this recipe, I only made a single batch and used the rest of the cooked thighs for a different recipe and a couple for sandwiiches. We found this recipe very tasty, (we really like Marsala) and next time around it will be a bulk batch for this one! Thanks! This is the first time I have been on your site, and I will certainly be back.
Thanks for sharing all of your great tips! We love to hear how people modify recipes, share hacks or how they serve it!