Chicken Marsala

4.67 from 3 votes

The secret to this chicken marsala is patience! Start mushrooms in a dry pan and let them sizzle and release their moisture. It takes a few extra minutes, but the result is a lighter take on chicken marsala with a deeply caramelized, woodsy flavor. See below for options if you can't find Marsala or need an alcohol-free alternative!

Prep Time15

Cook Time30

Course: Entree, Entree/Poultry

Cuisine: American, Italian/Mediterranean

Diet: Gluten Free

Servings: servings

Author: Emily Teel

Ingredients

1 to 1 1/2 pounds boneless, skinless chicken breasts (2 large or 4 small)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup all-purpose flour
2 tablespoons extra virgin olive oil
1 tablespoon butter
1/2 pound cremini mushrooms, quartered
2 garlic cloves, minced
1/2 cup marsala wine dry sherry, or another white wine
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 cup chicken stock
1/4 cup milk
1/4 cup heavy cream
Fresh parsley, finely chopped

Instructions

Prep the chicken. If using large chicken breasts, place one on a large cutting board and slice through it horizontally with a sharp knife to yield two cutlets. Cut the remaining breasts the same way.
Dredge the chicken. Season both sides of the cutlets with the salt and pepper. Working with one cutlet at a time, dip it in the flour, taking care to coat it on all sides. Shake off the excess flour and set aside. Repeat with remaining cutlets. Measure three tablespoons of the remaining flour and discard the rest.
Sear the chicken. Heat a large, heavy-bottomed sauté or frying pan over medium-high heat. Add the olive oil and the butter. When the oil and butter are hot and the butter is beginning to brown, lay 2 or 3 in the pan—as many as will fit comfortably without crowding. Cook for 3 to 4 minutes, until browned on the bottom, then carefully turn them over with tongs and brown the other side, another 3 to 4 minutes. The cutlets should be golden and not too dark. If they are browning too quickly, turn down the heat. Once browned, transfer the cutlets to a plate. Repeat with the remaining cutlets, adding 1 or 2 tablespoons more olive oil between batches if needed. The chicken does not have to be completely cooked through at this point.
Deglaze with the mushrooms. Once all cutlets have been browned, add the mushrooms to the pan and spread them into an even layer. Cook, without stirring, until they sizzle and release their liquid, about 3 minutes. Stir the mushrooms and scrape the pan with a wooden spoon to release the browned bits clinging to the pan.
Sear the mushrooms. Increase heat to medium-high and cook, without stirring, until all liquid evaporates and mushrooms have slumped completely begin to caramelize, about 4 minutes. Stir again, spread into an even layer again and sear, without stirring, another 2 minutes. Add the garlic and stir to combine, until fragrant
Make the marsala sauce. Sprinkle 3 tablespoons of flour left over from dredging chicken, garlic powder, and onion powder over the mushrooms and stir until the flour toasts lightly and smells nutty and aromatic, about 1 minute. Increase heat to high. Add the marsala and cook, stirring, until almost completely evaporated, 2 minutes. Pour in the chicken stock, milk, and cream and bring to a boil. Lower heat to medium-low and simmer vigorously, swirling pan occasionally to redistribute mushrooms, until slightly thickened and mixture coats the back of a spoon, about 5 minutes. Taste sauce and adjust seasoning with additional salt and pepper.
Finish and serve. Nestle chicken breasts back into the pan, along with any accumulated juices. Spoon the sauce over top and simmer, uncovered, until the chicken is cooked through. Sprinkle with fresh parsley and serve.

Notes

Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
How to store Chicken Marsala: Store leftover chicken marsala in an airtight container in the fridge for up to 5 days. Reheat it gently or dice the chicken and combine with the leftover sauce as an easy sauce for pasta.
Substitutes for Marsala: True marsala is a far cry from the “marsala cooking wine” you’ll find next to the vinegar at the supermarket. While you can use that in this recipe if it’s your only option, they tend to be strangely salty, missing true Marsala’s distinctive sweetness. Here are a few options I’d recommend instead:
- Dry Sherry - To me, this is the closest match for marsala in terms of flavor. Because Marsala is produced in a similar way to sherry they have similar profiles that balance dry acidity with nutty oxidation and a little raisiny sweetness. I would pick a Manzanilla, Fino, or Amontillado sherry first for this recipe; you want something that’s dry, but with perceptible sweetness. Steer clear of cream sherries or very sweet Pedro Ximinez types, though delicious for dessert, they will throw off the balance of your sauce.
- Madeira - A Portuguese type of fortified wine, Madeira is another great option with a similar caramelly flavor profile. It’s a great option if you’ve got a bottle in your liquor cabinet.
- Tawny Port - Another fortified wine from Portugal! Tawny port has the same sweetness and depth as Marsala. Steer clear of sweeter, fruitier ruby ports though as they may make your sauce too sweet (and more purple than is appetizing).
- Oaky White Wine - This is probably the most accessible option, but white wine will lack the raisiny sweetness of true madeira. To compensate, I’d recommend adding a teaspoon or so of honey along with the wine.
Prefer an alcohol-free option? Replace the wine with an extra 1/4 cup stock and 1/4 cup apple juice or cider. The apple flavor works well with the savory mushrooms and the juice adds a little yeasty sweetness reminiscent of the Marsala.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.