Chicken Marsala
Chicken marsala is pan-fried chicken cutlets in a savory sauce of browned mushrooms and Marsala wine. The wine adds a sweet, nutty depth that makes the sauce taste slow-cooked even though it takes about 40 minutes.
- 40 minTotal time
- 4Servings
- 450kcal / serving
- 42 gProtein
This version adds a little cream for a rounder sauce, but it is delicious without. Serve it over pasta, rice or mashed potatoes to catch every drop.
The science: why this works
- Pounding the chicken thin gives fast, even cooking and keeps it juicy.
- Browning the mushrooms hard drives off water and builds meaty, savory flavor.
- Reducing the Marsala concentrates its sweet, nutty taste and burns off raw alcohol.
- Flour on the chicken adds browning and thickens the sauce slightly.
- A final knob of butter gives the sauce a smooth, glossy finish.
Browning mushrooms
Mushrooms are mostly water. If you stir constantly, they steam and turn gray. Leaving them mostly alone in a hot pan lets water evaporate so they brown, creating deep, savory flavor from the Maillard reaction.
Learn: Browning mushrooms →Why reduce wine
Cooking Marsala down boils off alcohol and water, concentrating sugars and aromatic compounds. Skipping this step leaves a harsh, thin taste, so give it a full 3 to 4 minutes of simmering before adding stock.
Learn: Why reducing strengthens a sauce →Umami layers
Mushrooms, chicken browning and wine each contribute savory compounds. Together they give a fuller taste than any one alone, which is why the sauce tastes meaty and rounded even though it only uses a small amount of chicken stock.
Learn: Building savory flavor →Chicken Marsala
40 min · 4 servings · Italian · Main course
Ingredients
Makes 4 servings
- 700 gchicken breasts, sliced into 4 thin cutlets
- 120 mlall-purpose flour
- 1 tspkosher salt, divided
- ½ tspblack pepper
- 2 tbspolive oil
- 3 tbspbutter, divided
- 250 gcremini mushrooms, sliced
- 1shallot, finely chopped
- 2 clovesgarlic, minced
- 180 mldry Marsala wine
- 180 mlchicken stock
- 60 mlheavy cream
- 2 tbspfresh parsley, chopped
- 1 tspfresh thyme leaves
Method
Tips for the best result
- Use dry Marsala, not sweet, unless you like a dessert-like sauce.
- Do not salt the mushrooms early; salt draws out water and slows browning.
- Slice mushrooms about 5 mm thick so they stay meaty.
Mistakes to avoid
- Stirring mushrooms constantly steams them, so let them sit and brown.
- Adding Marsala to a screaming-hot dry pan can flare up, so lower the heat slightly first.
- Skipping the reduction makes the sauce taste of raw wine, so simmer it until syrupy.
Variations and swaps
- Use veal cutlets or thin pork cutlets instead of chicken.
- Skip the cream for a lighter sauce and add 1 more tbsp butter.
- Add a handful of baby spinach at the end.
- Swap Marsala for dry sherry or a splash of balsamic plus extra stock if needed.
- Swap cremini for white button or a mix with shiitake for more flavor.
Storing and reheating
Refrigerate within 2 hours and eat within 3 to 4 days. Reheat gently in a skillet until the chicken reaches 165°F (74°C), adding a splash of stock.
Chicken Marsala: questions
What kind of Marsala wine is best for chicken Marsala?
Dry Marsala is best for savory sauces. Sweet Marsala is for desserts and can make the dish taste cloying. Look for it near the cooking wines or in the wine aisle.
Can I make chicken Marsala without Marsala wine?
Yes. Use dry sherry, or use chicken stock with 1 tbsp balsamic vinegar for a similar sweet-tart depth. The flavor will be a little different.
What should I serve with chicken Marsala?
Egg noodles, pasta, mashed potatoes and roasted green beans are classic. They all soak up the sauce.
Why is my chicken Marsala sauce watery?
The mushrooms may not have cooked off enough liquid, or the sauce needs more simmering. Reduce the wine and stock until it coats a spoon.
Can I use chicken thighs for chicken Marsala?
Yes. Pound boneless thighs to an even thickness and cook 4 to 5 minutes per side until they reach 165°F (74°C) or higher.
