Jul 14 2026
Restaurants›O'Brien's Oyster Bar & Seafood Tavern›Chicken Marsala Recipe

Chicken Marsala Recipe

Inspired by O'Brien's Oyster Bar & Seafood Tavern
Time45m
Serves4

Pan fried chicken cutlets in a mushroom marsala wine sauce over wilted spinach.

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Ingredients

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Chicken

Mushroom Marsala Sauce

Spinach

Method

Prepare Chicken

  1. 1

    Season the Chicken

    Season the chicken breast fillets with salt and black pepper on both sides.

  2. 2

    Dredge in Flour

    Place flour in a shallow dish. Dredge the seasoned chicken cutlets in flour, shaking off any excess.

  3. 3

    Pan-Fry Chicken

    In a large skillet, heat 4 tablespoons of olive oil over medium-high heat. Add the chicken cutlets and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from skillet and set aside.

Make Mushroom Marsala Sauce

  1. 4

    Sauté Shallots and Garlic

    In the same skillet used for the chicken, add the butter. Once melted, add the minced shallots and garlic. Sauté for about 2 minutes until fragrant.

  2. 5

    Add Mushrooms

    Add the sliced mushrooms to the skillet and cook for an additional 5 minutes until they are browned and softened.

  3. 6

    Deglaze with Marsala Wine

    Pour in the Marsala wine, scraping the bottom of the pan to release any brown bits. Allow to simmer for 3-4 minutes until slightly reduced.

  4. 7

    Add Chicken Broth

    Stir in the chicken broth and let it simmer for another 5 minutes until the sauce has thickened slightly.

  5. 8

    Finish with Parsley

    Stir in the chopped fresh parsley and adjust seasoning with salt and pepper as needed.

Sauté Spinach

  1. 9

    Cook Spinach

    In a separate pan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

  2. 10

    Add Fresh Spinach

    Add the fresh spinach to the pan and cook for about 3-4 minutes until wilted. Season with salt and black pepper.

Serve

  1. 11

    Plate the Dish

    On a plate, place a serving of wilted spinach, top with a chicken cutlet, and generously spoon the mushroom Marsala sauce over the chicken. Serve immediately.

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