Chicken Marsala

Chicken Marsala on white serving platter

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4.85 from 13 votes

An impressive, yet easy recipe for homemade Chicken Marsala that rivals any restaurant out there.

Prep Time5 mins

Cook Time25 mins

Soaking Mushrooms30 mins

Total Time1 hr

Course: Main Course

Cuisine: Italian

Servings:

Calories: 360kcal

Author: Kristen Chidsey

Ingredients

1 oz wild dried mushrooms see notes for substitutions
1 ½ cups water
1 tablespoon olive oil divided
kosher salt and pepper
4 chicken cutlets or 2 chicken breasts, cut crosswise and pounded thin
½ cup flour
2 tablespoons butter divided
1 small shallot minced
½ cup DRY Marsala wine
2 teaspoons fresh thyme leaves or ½ teaspoon dried thyme

Instructions

If using dried mushrooms, submerge the mushrooms in 1 ½ cups of hot water for 30 minutes or up to 24 hours. Drain and reserve the liquid.
When ready to prepare the chicken marsala, trim off any fat from the chicken cutlets. If using chicken breast, cut in half crosswise and pound gently to form even ¼ inch thick cutlets. Season both sides of the chicken cutlets with salt and pepper.
Heat ½ tablespoon of the oil in a large nonstick skillet over medium-high heat.
In a shallow bowl, mix together the flour with 1 teaspoon of kosher salt and ½ teaspoon of pepper. Dredge the chicken cutlets into the flour, shaking off the excess.
Place 2-3 of the chicken cutlets into the heated oil, and sear the chicken on each side for 3-4 minutes, until browned. Remove the chicken from the skillet and place them onto a clean plate.
Add the remaining ½ tablespoon of oil and sear the remaining cutlets. Remove them to the plate as well once browned.
Add 1 tablespoon of butter into the skillet and melt over medium-high heat. Add in the minced shallot and saute for 2-3 minutes to begin to soften.
Add the Marsala wine to the skillet and allow to boil off for for 1-2 minutes, while scraping off the browned bits from the bottom of the pan.
Add the mushrooms, stock from the hydrated mushrooms, ½ teaspoon salt, ½ teaspoon pepper, and thyme to the skillet, and bring to a boil. Reduce the heat to low, add in the seared chicken, and simmer for 10 minutes.
Add in the remaining tablespoon of butter and let melt into the sauce to thicken and richen the sauce. Serve immediately.

Notes

Dried Mushroom Substitution: Use 8 ounces sliced baby bella mushrooms and 1 ½ cups of mushroom stock or good-quality beef stock in place of the mushroom stock.

Use 1:1 Gluten Free Flour Blend to keep make Gluten-Free Chicken Marsala.

Feel free to omit the shallot if you don't have one on hand.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition