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Chicken Marsala (Wine Sauce): 3 Inspiring Ways

Chicken Marsala (Wine Sauce)
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This recipe features pan-fried chicken cutlets smothered in a rich, savory Marsala wine and mushroom sauce. It’s a comforting and flavorful dish perfect for any occasion.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup Marsala wine
  • 1/2 cup chicken broth
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. In a shallow dish, combine flour, salt, and pepper. Dredge chicken cutlets in the flour mixture, shaking off excess.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
  3. Add butter to the same skillet. Add mushrooms and cook until softened and browned, about 5-7 minutes.
  4. Add garlic and cook for 1 minute until fragrant.
  5. Pour in Marsala wine and chicken broth. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
  6. Return chicken to the skillet and spoon sauce over the top.
  7. Garnish with fresh parsley before serving.

Notes

  • For a richer sauce, you can add a splash of heavy cream at the end.
  • Ensure your chicken is pounded evenly for consistent cooking.
  • Don’t overcrowd the pan when cooking the chicken; cook in batches if necessary.

Nutrition

Find it online: https://sundayflavor.com/chicken-marsala-wine-sauce/