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Classic Chicken Marsala
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4.95 from 80 votes

Classic Chicken Marsala Recipe

This restaurant-style dish is the perfect comfort food and easy to make.  It's a great date night dinner that you can have on your dinner table in less than 30 minutes.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Entree
Cuisine: Italian - American
Servings: 2
Calories: 337kcal
Author: Chef Dennis Littley

Ingredients

  • 10 oz boneless skinless chicken breast o or chicken tenders
  • 8 oz baby bella mushrooms or regular mushrooms
  • extra virgin olive oil to saute chicken and mushrooms
  • seasoned flour to dust chicken seasoned with sea salt and black pepper
  • 1 tablespoon butter
  • teaspoon black pepper
  • ¼ teaspoon granulated onion
  • 1 cup chicken stock
  • 1 cup Marsala
  • 1 tablespoon heavy cream optional

Instructions

  • Prepare your chicken by triming away any fat and skin. . If you are using tenders you can just use them as they are.
  • dredge the chicken in flour seasoned with salt and pepper, and add it to a hot sauté pan with enough olive oil to saute the chicken.
  • Sauté the chicken for 2-3 minutes on one side then turn it over, at this time add your mushrooms to the pan.
  • Continue to sauté the chicken, turning it as needed and letting the mushrooms cook.
  • After the mushrooms look cooked and the chicken is well seared on all sides, add in ¾ of a cup of your Marsala ( reserve 2 ounces to finish the dish).
  • Allow the Marsala to continue cooking for 1-2 minutes
  • Add in the chicken stock and heavy cream, reduce the heat, and allow to simmer on low as the sauce reduces. Season wiht granulated onion and black pepper.
  • When the sauce has reduced about half of its original liquid, roll 1 tablespoon of butter in flour, getting a good layer of flour embedded into the butter.  Now add it to the sauce, this will help thicken your sauce. (this method is called a beurre manie). 
    Add in the remaining Marsala wine to finish the dish.
  • After the sauce has thickened and you are happy with the seasoning you can serve the Chicken Marsala to your guests.
    I love serving mine with mashed potatoes, roasted potatoes, rice or egg noodles.

Notes

If the chicken breasts are thick your best bet is to split them down the middle making two thinner fillets from the one breast.
You can also pound the breasts thinner with a meat hammer but that is not always necessary when you split the breast.

Nutrition

Calories: 337kcal | Carbohydrates: 26g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 193mg | Potassium: 756mg | Fiber: 1g | Sugar: 13g | Vitamin A: 289IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg