Chicken Marsala

Ingredients

• 680 g (1.5 pounds; 4 small 170 g (6 ounce) breasts or 2 large 340 g (12 ounce) breasts)boneless, skinless chicken breasts
• to tastesalt and black pepper
• 40 g (⅓ cup)plain flour
• 30 ml (2 tablespoons)olive oil
• 28 g (2 tablespoons)butter
• 227 g (8 ounces), slicedcremini mushrooms
• 2 cloves, mincedgarlic
• 160 ml (⅔ cup)dry Marsala wine
• 160 ml (⅔ cup)low-sodium chicken stock
• 5 ml (1 teaspoon)fresh thyme leaves

Instructions

1. 1

   Flatten the chicken

   If using 2 large breasts, slice each horizontally to make 4 cutlets. Put the chicken between two pieces of cling film or baking parchment and pound with a meat mallet or rolling pin until about 6 mm (¼ inch) thick.

2. 2

   Season both sides

   Sprinkle the chicken on both sides with salt and black pepper.

3. 3

   Coat with flour

   Put the flour in a shallow bowl or baking dish. Coat each piece of chicken, then gently shake off any excess.

4. 4

   Brown the chicken

   Heat the olive oil in a large frying pan over a medium heat. When hot, add the chicken and brown for about 5–6 minutes per side, until cooked through to 74°C (165°F). Transfer to a clean plate and, if you like, cover loosely with foil to keep warm.

5. 5

   Cook mushrooms

   Add the butter and mushrooms to the pan. Cook, stirring often, for 3–4 minutes until softened and golden brown. Add the garlic and stir for 30 seconds.

6. 6

   Reduce the sauce

   Stir in the Marsala, chicken stock and thyme. Simmer, stirring often, for about 3–4 minutes until the sauce has reduced by almost half. It will thicken further when the chicken goes back in, as flour from the coating mixes into the sauce.

7. 7

   Warm and serve

   Return the chicken to the pan for about 2 minutes to warm through. Serve with the sauce over mashed potatoes, pasta, polenta or as desired.

What is chicken Marsala?

Chicken Marsala is a chicken dish named for Marsala, a fortified wine from Sicily. It is also a familiar Italian-American restaurant favourite, often served with a rich pan sauce and mushrooms.

This version builds flavour in one pan: the floured chicken browns first, then mushrooms, garlic, wine, stock and thyme form the sauce. A brief return to the pan lets the chicken warm through and pick up some of that flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 429 calories, 40g protein, 17g carbs, 17g fat.

The chicken supplies most of the protein, while the flour and any starchy accompaniment provide carbohydrates. Olive oil, butter and the sauce contribute fat; serve with a green vegetable and a moderate portion of pasta, polenta or potatoes to round out the plate.

Choosing the chicken

Even thickness: pounding the breasts to about 6 mm helps them cook at a similar rate and gives more surface area for browning. If starting with two large breasts, slice them horizontally into cutlets before flattening.

Flour coating: a light, even dusting encourages a golden exterior and helps the sauce thicken later. Shake off excess so the coating does not turn pasty in the pan.

Building the sauce

Golden mushrooms: let the mushrooms soften and brown in the butter before adding the garlic. Stir often, but give them time in contact with the hot pan to develop colour.

Marsala and stock: the wine brings sweetness and depth, while chicken stock balances it with savoury flavour. Simmer until the liquid has reduced by almost half, then let the chicken coating help finish thickening the sauce.

Getting the chicken right

Pan heat: use a medium heat and add the chicken once the oil is hot. The stated 5–6 minutes per side is a guide; the key cue is that the thickest part reaches 74°C.

Gentle finish: return the cooked chicken to the sauce for about 2 minutes, just long enough to warm through. Keeping this final simmer brief helps prevent the cutlets from drying out.

Timing and preparation

Pound the chicken and measure the sauce ingredients before heating the pan, since the browning and sauce steps move along quickly. Slicing the mushrooms and mincing the garlic in advance also makes it easier to add them at the right moment.

The recipe takes about 35 minutes in total. If the chicken needs to wait while the sauce is made, loosely cover it with foil as directed.

What to serve with it

Saucy sides: mashed potatoes, pasta and polenta all work well because they catch the Marsala sauce. Spoon the mushrooms and sauce over the chicken and the side when serving.

For a more balanced plate, add a green vegetable such as steamed green beans or a simple salad. Keep the side straightforward so the mushroom and wine sauce remains the focus.

Recipe notes & tips

• Pound the cutlets between cling film or baking parchment to keep splashes contained.
• Shake off excess flour so it does not collect in the pan.
• Make sure the oil is hot before adding the chicken for a better browned surface.
• Stir the mushrooms often, but allow them time to turn golden.
• Check the thickest part of the chicken with a food thermometer.
• Simmer the sauce until reduced before returning the chicken to the pan.

Variations

• Add shallots: cook them with the mushrooms for extra savoury depth.
• Use mixed mushrooms: replace some of the cremini mushrooms with another sliced variety.
• Boost the herbs: add a little chopped fresh parsley when serving.
• Make it dairy-free: use a suitable plant-based butter alternative.
• Serve with greens: pair the chicken with green beans or wilted spinach alongside the starch.

Common mistakes to avoid

• Uneven cutlets: pound the chicken to an even thickness so it cooks at a similar rate.
• Too much flour: shake off the excess before the chicken goes into the pan.
• Crowded pan: brown the chicken in batches if the pieces do not fit with room around them.
• Rushed mushrooms: cook until softened and golden before adding the garlic.
• Burnt garlic: stir it for just 30 seconds before adding the liquids.
• Overcooked chicken: check for 74°C in the thickest part and keep the final warming step to about 2 minutes.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered pan over a low heat with a splash of stock or water, until piping hot; avoid prolonged heating so the chicken stays tender.

Frequently asked questions