Chicken Marsala Recipe

Name: Dal Granos Chicken Marsala Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb boneless skinless chicken breasts; 1 tsp salt; 0.5 tsp black pepper; 0.5 cup all-purpose flour; 2 each eggs; 2 tbsp olive oil; 2 tbsp unsalted butter; 10 oz mixed mushrooms (cremini, shiitake, baby bella), sliced; 1 each shallot, finely chopped; 2 cloves garlic, minced; 3 tbsp Marsala wine (dry or semi-dry); 1 cup chicken stock; 2 tbsp heavy cream; 1 tsp fresh thyme leaves; 1 tbsp fresh parsley, chopped; 0.5 tsp salt; 0.25 tsp black pepper; 1 tsp lemon juice; 1 tbsp extra butter (to finish sauce)

Inspired by Dal Grano

Time35m

Serves4

with Marsala Wine and Mixed Mushrooms

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chicken

1 lb boneless skinless chicken breasts

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 cup 00 bread flour

2 each Eggs

2 tbsp olive oil

2 tbsp Unsalted butter

Marsala Sauce & Mushrooms

10 oz mixed mushrooms (cremini, shiitake, baby bella), sliced

1 each shallot, finely chopped

2 cloves Garlic, minced

3 tbsp Marsala wine (dry or semi-dry)

1 cup chicken stock

2 tbsp Heavy cream

1 tsp fresh thyme leaves

1 tbsp Fresh parsley, chopped

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Finishing (optional)

1 tsp ReaLemon lemon juice

1 tbsp extra butter (to finish sauce)

Method

Chicken

Prepare chicken

Slice each chicken breast horizontally to make two cutlets (or pound to 1/4 inch thickness) so total yields about 4 thin cutlets. Pat dry with paper towels.

Season both sides of the cutlets with 1 tsp salt and 1/2 tsp black pepper.

Set up dredging station: place 1/2 cup flour in a shallow dish and beat 2 eggs in another shallow dish. Dredge each cutlet first in flour, shaking off excess, then dip in beaten eggs, then a light second dust of flour if desired. Shake off excess.

In a large skillet over medium-high heat, warm 2 tbsp olive oil and 1 tbsp butter (reserve 1 tbsp butter for finishing). When butter foams and oil is hot, add 2 cutlets (don’t crowd) and cook 2–3 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Transfer to a plate and tent with foil. Repeat with remaining cutlets, adding more oil/butter if needed.

Marsala Sauce & Mushrooms

Reduce heat to medium. Add remaining 1 tbsp butter to the skillet. Add 10 oz sliced mixed mushrooms and cook, stirring occasionally, for 4–6 minutes until they release moisture and begin to brown.

Add 1 finely chopped shallot and 2 minced garlic cloves to the mushrooms. Cook 1–2 minutes until shallot softens and garlic is fragrant, taking care not to burn.

Pour in 3 tbsp Marsala wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, about 1–2 minutes.

Add 1 cup chicken stock and 1 tsp fresh thyme. Bring to a gentle simmer and reduce for 4–5 minutes until sauce is slightly reduced and flavorful.

Stir in 2 tbsp heavy cream and 1 tbsp chopped parsley. Season with 1/2 tsp salt and 1/4 tsp black pepper. Simmer 1 minute to meld.

Swirl in optional 1 tbsp extra butter and 1 tsp lemon juice to finish the sauce for sheen and brightness. Taste and adjust seasoning.

Return the cooked chicken cutlets to the skillet, spooning sauce and mushrooms over them. Heat gently for 1–2 minutes until chicken is warmed through and coated in sauce. Do not boil.

To Serve

Transfer chicken to warmed plates or a serving platter, spoon remaining Marsala mushroom sauce over the top, and garnish with additional chopped parsley if desired.

Serve immediately alongside mashed potatoes, polenta, or pasta to soak up the sauce.