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A plate of savory Chicken Marsala, topped with fresh parsley

Quick way to grow your best Chicken Marsala

This recipe provides a quick and delicious way to prepare classic Chicken Marsala, perfect for a weeknight meal or a special occasion. Tender chicken cutlets are pan-fried and then simmered in a rich mushroom and Marsala wine sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 boneless, skinless chicken breasts halved horizontally
  • 0.5 cup all-purpose flour
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2 tablespoons olive oil
  • 8 ounces cremini mushrooms sliced
  • 2 garlic cloves minced
  • 0.5 cup Marsala wine
  • 0.5 cup chicken broth
  • 0.25 cup heavy cream
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • Meat mallet
  • Shallow dish
  • Large skillet

Method
 

Preparation
  1. Pound the chicken breasts to an even 1/2-inch thickness, then season them with salt and pepper.
  2. Dredge each chicken piece in flour, shaking off any excess.
Cooking
  1. Heat olive oil in a large skillet over medium-high heat, then brown the chicken for 3-4 minutes per side and set aside.
  2. Add mushrooms to the skillet and cook until tender, then stir in minced garlic and cook for another minute.
  3. Pour in Marsala wine and chicken broth, scraping up any browned bits from the bottom of the pan, and bring to a simmer.
  4. Return the chicken to the skillet, reduce heat, and simmer for 5-7 minutes until cooked through.
  5. Stir in heavy cream and cook for another minute until the sauce slightly thickens.
Serving
  1. Garnish with fresh parsley and serve immediately.

Notes

Serve with pasta, mashed potatoes, or a side of steamed vegetables. For a richer sauce, use a full cup of Marsala wine and reduce longer. If you don't have Marsala wine, dry sherry can be used as a substitute.