Chicken Marsala Recipe
Tender chicken cutlets, sautéed to a golden crisp and simmered in a rich, flavorful Marsala wine sauce, enhanced with earthy mushrooms and a hint of garlic. Served over pasta, this dish is a perfect harmony of savory, sweet, and aromatic flavors—an Italian classic that never disappoints.
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.
Main Ingredients
Pasta
Method
Preparation of Chicken Marsala
- 1
Season the Chicken
Season the chicken cutlets with salt and black pepper on both sides.
- 2
Dredge the Chicken
Spread the all-purpose flour on a plate and dredge each chicken cutlet in flour, shaking off the excess.
- 3
Cook the Chicken
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the chicken cutlets and cook for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
- 4
Sauté the Mushrooms and Garlic
In the same skillet, add the remaining tablespoon of butter. Once melted, add the sliced mushrooms and sauté for about 5 minutes until they are browned. Add the minced garlic and cook for an additional minute.
- 5
Add the Marsala Wine
Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Allow it to simmer for about 2-3 minutes until slightly reduced.
- 6
Add Chicken Broth
Add the chicken broth to the skillet and stir. Return the chicken cutlets to the skillet, spooning the sauce over them. Let simmer for about 5-7 minutes until the chicken is cooked through.
- 7
Finish with Parsley
Sprinkle the chopped parsley over the top before serving.
Cooking the Pasta
- 8
Boil Water
In a large pot, bring water to a boil and add the tablespoon of salt.
- 9
Cook the Pasta
Add the pasta to the boiling water and cook according to package instructions until al dente. Drain well.
- 10
Serve
Plate the cooked pasta and top with the Chicken Marsala. Spoon additional sauce and mushrooms over the top. Serve hot.
