Chicken Marsala is a simple, yet elegant, Italian dish that seamlessly combines the flavors of chicken, mushrooms, and Marsala wine. While there are plenty of variations on this dish, almost all of them contain the same basic ingredients and steps: a quick searing of flour-covered chicken cutlets, the sautéing mushrooms, and the reducing of the Marsala wine. Below provides an original and a variation of a chicken Marsala recipe.
Original Chicken Marsala Recipe
- ¼ C. all-purpose flour
- ½ tsp. salt
- ¼ tsp. ground black pepper
- ½ tsp. dried oregano
- 4-4 oz. skinless, boneless chicken breast halves (trimmed and pounded to ¼-inch thickness)
- 4 Tbsp. butter
- 4 Tbsp. olive oil
- 1 C. mushrooms, sliced
- ½ C. Marsala wine
- ¼ C. cooking sherry
- In a small bowl, combine the flour, pepper, salt, and oregano; coat the pieces of chicken in the flour mixture.
- In a large skillet, melt the butter in olive oil over medium heat; place the coated chicken in the pan and sauté until lightly browned.
- Turn the chicken pieces over and add mushrooms.
- Gently pour in the wine and sherry and cover skillet.
- Simmer chicken for 10 minutes, turning once, until insides are no longer pink and the juices run clear.
- Remove and plate chicken.
- In the pan, add ½ tablespoon of butter if necessary to reconstitute sauce.
- Top chicken with sauce and enjoy with side dishes.
- Makes 4 servings
- Here is a link showing an original chicken Marsala recipe
Chicken Marsala Recipe Variation
- skinless, boneless chicken cutlets (trimmed and pounded to ¼-inch thickness)
- All-purpose flour
- Kosher salt
- Freshly ground black pepper
- ¼ C. extra-virgin olive oil
- 4 oz. prosciutto, thinly sliced
- crimini or porcini mushrooms, stemmed and halved
- ½ sweet Marsala wine
- ½ chicken stock
- 2 unsalted butter
- 3 cloves garlic, minced
- ¼ flat-leaf parsley, chopped
Put some flour on a shallow plate and season with a good amount of salt and pepper; mix with a fork for even distribution.Coat both sides of pieces in the seasoned flour and shake off the excess. Gently lay the coated pieces in skillet when oil is nice and hot and cook for about five minutes per side, or until they are golden, flipping them once. Remove the chicken and set aside, then reduce the heat to medium and add the prosciutto to the leftover drippings in the pan. Sauté for about a minute, add the mushrooms and garlic, and sauté for about five minutes until they are nicely browned. Pour the Marsala wine in the pan and boil down for a few seconds before adding the chicken stock; simmer for a minute and stir in the butter. Return the chicken to the pan. Simmer gently for another minute, then season with salt and pepper and garnish with chopped parsley before serving. Makes 4-6 servings
Ingredient Tips for Chicken Marsala Recipe
Besides checking the grade rating and sell-by date, the chicken skin should be a creamy white to deep yellow. Also check for a strong, unpleasant smell or even a slight odor that stays even after chicken is left open on for a few minutes. For the mushrooms, look for tightly closed caps that don’t show any gills. The heart of every chicken Marsala recipe is, of course, a sweet Marsala wine, preferably from Sicily for its distinctive flavor, aroma, and color. There is no reason to get the cheap cooking Marsala when one can get a decent sized bottle of the real stuff for around $12; the lack of additional sodium will also yield a better flavor.