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chicken marsala cooking instructions

Chicken Marsala

This classic Italian-American dish transforms simple ingredients into a restaurant-worthy meal in under 30 minutes. Tender, pounded chicken breasts and earthy mushrooms come together in a rich, velvety Marsala wine sauce that's perfect for a weeknight dinner or special occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 people
Course: Main Course
Cuisine: Italian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2/3 cup Marsala wine use actual Marsala, not cooking wine
  • 2 cups mushrooms thinly sliced (button or cremini work well)
  • 6 boneless skinless chicken breast halves about 4 ounces each
  • 2 tablespoons olive oil
  • 2 tablespoons fresh parsley chopped
  • 1/4 teaspoon freshly ground black pepper
  • salt to taste

Equipment

  • Meat mallet
  • Large skillet
  • Waxed paper

Method
 

  1. Place chicken breasts between two sheets of waxed paper. Using a meat mallet, flatten each piece to about 1/8 inch thickness.
  2. Heat olive oil in a large skillet over medium heat until hot but not smoking.
  3. Add mushrooms and sauté until softened, about 10 minutes, allowing them to release moisture and begin to brown slightly.
  4. Add the flattened chicken to the skillet and cook, turning once, until no longer pink, about 6 minutes total.
  5. Transfer chicken to a serving platter and cover with foil to keep warm.
  6. Pour Marsala wine into the same skillet and bring to a boil over medium heat. Simmer until liquid reduces by half, about 5 minutes.
  7. Stir in chopped parsley and black pepper. Season with salt to taste.
  8. Pour the sauce over the chicken and serve immediately.

Notes

For the best flavor, use quality Marsala wine rather than cooking wine, which often contains salt and preservatives. The dish pairs wonderfully with buttery mashed potatoes, creamy polenta, or pasta to soak up the delicious sauce.
For a richer variation, add a tablespoon of heavy cream or a pat of butter to the sauce just before serving. Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop.