Get recipes in your inbox!Subscribe

How To Make Chicken Marsala

Site Index Chicken breast Mushrooms Pasta

This post may contain affiliate links. See my privacy policy for details.

Chicken Marsala is a delicious chicken dish consisting of flour-coated chicken, flattened breasts that are braised in a mixture of Marsala (wine), butter, olive oil, mushrooms, and spices. While the traditional dish doesn’t have a cream sauce, I find that in order to make this more family friendly you have to dilute the strong wine taste. Thus my recipe has a thickened mushroom cream sauce – and it’s divine!  (this recipe has been updated with new photos and directions!).

Chicken Marsala
Chicken Marsala

Chicken Marsala

This is one of the most popular Italian-American dishes out there, due to not only the simplicity of the recipe, but how delicious it is. Everyone loves a good chicken breast recipe and when you can pair it with angel hair or spaghetti pasta you now have a family friendly meal that the kids and adults will love! Serve this dish with my roasted Brussels sprouts, my Lemon Parmesan Swiss Chard recipe or even my roasted carrots for the perfect meal.

Chicken Marsala Ingredients

  • Chicken breasts, pounded until flattened
  •  Sliced mushrooms, normal white button mushrooms are fine
  • Onion or shallots , shallots are very nice in this if you can find them
  • Heavy cream
  • Minced garlic
  • Chicken broth – use your favorite type
  • Marsala wine – use the dry Marsala, not the sweet for this dish
  • Various spices – salt, pepper, oregano

 

Marsala Wine Substitutes

Marsala is a fortified wine from Sicily with a deep, complex flavor. When you are cooking with it you want to use the DRY Marsala, not the sweet. If you really don’t have any of the substitutions below, you can always use a dry white wine, this will still be an excellent recipe, just not with a Marsala sauce however.

  • dry white wine mixed with 2 tbsp of brandy to equal the recipe amount 
  • dry red vermouth
  • port or a dark sherry
  • Madeira wine

Chicken Marsala Tips & Tricks

  • You can slice your chicken breasts in half rather than pounding them, however I find that the thinner the cutlets the more they dry out. Pounding them is the preferred method as you can leave them a good 1/2 of an inch thick,resulting in juicy chicken.
  • You can’t take large chicken breast and pound them properly, so if you are starting with very thick chicken breasts, those will have to be sliced in half.
  • You can double the ingredients for more sauce if desired.

More Delicious Chicken Breast Recipes

If you are feeling decadent, try this on my garlic mashed potatoes for a amazing taste combination!

Happy cooking!

Love,

Karlynn

PIN THIS RECIPE to your Chicken Recipes Board and Remember to FOLLOW ME ON PINTEREST!

Fast and easy chicken Marsala with a deliciously creamy mushroom sauce, served over angel hair pasta - a dish that the whole family will love!

 

Learn to cook like the Kitchen Magpie

Chicken Marsala

Fast and easy chicken Marsala with a deliciously creamy mushroom sauce, served over angel hair pasta - a dish that the whole family will love!

Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
Course
Dinner
Cuisine
Chicken
Servings
4
Calories
366
Author
Karlynn Johnston

Ingredients

Flour Coating

  • 1/2 cup flour
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp oregano
  • 4 skinless chicken breasts or 2 large, sliced in half

Marsala Wine Sauce

  • 1/4 cup butter
  • 1/4 cup minced onion or shallot
  • 2 cups sliced mushrooms
  • 2 cloves minced garlic
  • 1 cup dry Marsala wine
  • 1 cup chicken stock
  • 1/3 cup heavy cream

Instructions

  1. Place the ingredients for the flour coating in a medium sized bowl and whisk together until combined.

  2. If you haven't already, pound your chicken breasts with a meat mallet until they are about 3/4 of an inch thick. Alternatively if you want them faster, slice the chicken breasts in half, creating thin cutlets.

  3. Dredge the chicken through the flour. 

  4. Melt the butter in a large skillet over medium heat. In order to keep that golden color, make sure you cook on a medium heat so the butter doesn't burn.

  5. Fry the chicken for 2-3 minutes on each side, until golden brown and JUST cooked through, then remove from the pan and place on a plate to keep warm.

  6. Using the same butter in the skillet over medium heat, add in the shallots/onions and mushrooms. Fry until both are softened and the mushrooms have shrunk. Once this is done, add the minced garlic and fry until browned and fragrant.

  7. Take the Marsala and add it into the pan slowly, deglazing the pan by scraping all those tasty bits off the bottom of the pan with a wooden spoon or spatula.

  8. Add in the chicken stock and the heavy cream. Simmer on low heat, stirring, until the sauce reduces.

  9. Add the chicken back into the pan and simmer for 3-4 minutes , until the chicken is heated through and the sauce is thickened to your liking, It will not be super thick, this is a thinner cream sauce.

  10. Serve over angel hair pasta like so and pour yourself a glass of lovely wine to pair with it.

Recipe Notes

You can add a pinch of thyme to the sauce if desired. 

Nutrition Information

Serving: 4g, Calories: 366kcal, Carbohydrates: 12g, Protein: 29g, Fat: 23g, Saturated Fat: 13g, Cholesterol: 132mg, Sodium: 620mg, Potassium: 658mg, Fiber: 1g, Sugar: 2g, Vitamin A: 680IU, Vitamin C: 3mg, Calcium: 29mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Made this recipe?

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

 

 

Save Your Favorite Recipes!
Create an account and save recipes

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Chicken breast Mushrooms Pasta

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Sherry says

    Oh I do like Marsala as a sauce. It has such a marvellous flavour!

  2. Deena says

    You said you can substitute marsala wine with dry red vermouth…red vermouth is is sweet. The white vermouth it is the dry vermouth.

Leave a Comment or Recipe Tip

This site uses Akismet to reduce spam. Learn how your comment data is processed.