Satisfy your inner Italian with Classic Chicken Marsala, featuring pan-fried chicken in a Marsala reduction sauce. And get this, it’s ready in just 30 minutes!
We seriously can’t get enough Italian food. The bread, the cheese, the everything. Classic Chicken Marsala is a variation on another Italian classic, Chicken Scaloppine. The big difference between the two is the sauce, and the secret to a great Chicken Marsala is the Marsala wine reduction sauce. Don’t even think about grabbing a bottle of grocery store cooking wine, you want the real thing. Marsala is a fortified wine made in Sicily, but can be found in your local liquor store or online.
We’ve all come to associate Italy with pasta, but this dish was not traditionally served with pasta. As dishes change over time and place, this now American-Italian dish can be found in restaurants served with a large helping of spaghetti. We certainly love the added depth to this meal that a good helping of pasta gives, but it is not required. If you do find yourself craving a side of pasta or mashed potatoes, consider doubling your sauce to have plenty of extras for your pasta or potatoes to soak up!
CAN I USE CHICKEN CUTLETS?
Definitely. When making chicken marsala, you want to use a thinner cut breast, which makes a chicken cutlet a great option. Small, already thin chicken breasts work well too. For thick chicken breasts, you will either want to pound your chicken breasts thin, or cut them in half lengthiwse. Or simply use chicken cutlets for fast cooking.
WHAT IS MARSALA WINE? WHERE CAN I FIND IT?
Marsala wine comes from the Marsala region of Sicily in Southern Italy. It is a brandy fortified wine, similar to a Sherry or a Port. You should be able to find this wherever you locally purchase beer and wine. If you have a dedicated wine or liquor store, look in their international section for Italian wines. A less expensive option is to use Marsala cooking wine from your grocery store.
NON-ALCOHOLIC MARSALA WINE SUBSTITUTES
Marsala wine is a key ingredient in making Chicken Marsala. If you do not use Marsala wine, you are technically not making Chicken Marsala. But if you need a non-alcoholic substitute, we understand. Use one of the following options:
- 3/4 cup grape juice + 1/4 cup apple cider vinegar
- 3/4 cup chicken broth + 1/4 cup apple cider vinegar
WHAT SHOULD I SERVE WITH CLASSIC CHICKEN MARSALA?
We love Chicken Marsala on a bed of spaghetti noodles with a high quality crisp salad, roasted whole cloves of garlic, and garlic bread.
- 4 thin boneless skinless chicken breasts , or 2 thick breasts sliced in half
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 4 teaspoons olive oil divided
- 4 cloves garlic minced
- 8 ounces mushrooms sliced
- 2 tablespoons finely chopped parsley
- 1 cup Marsala Wine
- 1/2 cup chicken broth
- 12 ounces cooked spaghetti pasta for serving (optional)
- Season chicken breasts* with salt and pepper. Spread flour out onto a plate or shallow bowl. Dip chicken breasts into flour to coat and shake off excess flour. Set aside.
- Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add in chicken breasts and sear on each side until golden brown and cooked through, about 7 minutes per side. Remove from skillet and set aside while you make sauce. Keep warm.
- In the skillet used to make the chicken, heat another 2 teaspoons olive oil over medium-high heat. Add in mushrooms and saute until soft, about 3 to 4 minutes. Add in garlic and cook 1 minute more. Pour in marsala wine and chicken broth Bring to a simmer and cook until liquid is reduced by half, about 6 to 7 minutes.
- Reduce heat to low and add chicken back to the pan. Spoon some sauce and mushrooms over the top of the chicken breasts.
- Serve chicken warm topped with mushroom marsala sauce. Chicken Marsala is often served over cooked spaghetti pasta.
*This recipe uses four thin chicken breasts. If your chicken breasts are large and thick, you can slice them in half lengthwise, turning two large chicken breasts into four.