Chicken Marsala is easy to prepare and looks and tastes fancy like it came from a restaurant. It is a delicious lightly breaded chicken breast covered in a rich, creamy mushroom sauce.
Some of my other favorite dishes to prefer if I am looking for something a bit fancier includes this delicious Artichoke Chicken along with Grilled Marinated Flank Steak with Chimichurri Sauce. These Smothered Pork Chops are also a favorite for entertaining.
Easy Chicken Marsala
Chicken Marsala is a recipe you will often find on restaurant menus. It looks fancy and tastes fancy but it is so easy to make at home. It is perfect a weeknight family dinner or or to serve to guests!
What is Chicken Marsala?
Traditionally an Italian American dish, Chicken Marsala is made with a thin chicken cutlet. The chicken is lightly breaded with flour and seasoning and pan fried. A rich and flavorful sauce of mushrooms and Marsala wine is put on top.
If you are not a wine drinker and don’t have wine in the house, like myself, just use additional chicken broth in place of the Marsala Wine. Substituting broth for the wine will change the flavor and complexity of the dish a little but it will still be delicious. I usually have cooking sherry in the house so I do use that along with the chicken broth. Cooking sherry is found with the other vinegars.
How to Make Marsala Chicken
- Chicken. I use boneless, skinless chicken breasts and pound them into thin cutlets. You want the chicken to be even in thickness to ensure even cooking. This allows the chicken to cook quickly and not allow the thinner parts of the chicken to dry out while the thicker parts are still cooking. You get a nice evenly cooked chicken breasts.
- Liquid. The recipe calls for a combination of chicken broth, cooking sherry and Marsala wine. As I mentioned above, I don’t keep wine in the house so I just substitute chicken broth for the Marsala wine. If you don’t have cooking sherry you can substitute a red wine vinegar.
- Mushrooms. I am not a big mushroom fan so usually pick them out but my husband loves them. I just use the basic white mushrooms you find in the grocery store but if you have a favorite mushroom, use it!
- Thickener If the sauce doesn’t thicken enough for you, create a roux using 3 Tbsp flour and 2 Tbsp of water. Mix to combine and then add into hot gravy mixture and stir until it thickens.
What to Serve with Chicken Marsala?
I served the dish with Herb rice but it would be yummy over mashed potatoes or pasta noodles. Add a delicious veggie such as Roasted Broccoli or Grilled Asparagus for a delicious and guest worthy meal.
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Other delicious chicken recipes:
Chicken Marsala Recipe
- 1/4 cup flour
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp dried oregano
- 4 skinless boneless chicken breasts. Pound thin - about 1/4 inch thick
- 4 Tbsp butter
- 1-2 cloves garlic chopped
- 1 shallot chopped
- 4 Tbsp olive oil
- 1 cup sliced mushrooms
- 1/2 cup Marsala wine or additional chicken broth
- 1/4 cup cooking sherry red wine vinegar
- 1/2- 3/4 cups chicken broth
- In a dish, combine flour, salt, pepper and oregano and dredge chicken pieces in mixture
- In a large pan, melt butter over heat and add in oil
- Saute garlic and shallots until tender
- Add in chicken and brown on both sides and cook through
- Remove chicken
- Add in mushrooms (add additional butter if needed) and saute mushrooms
- Add in wine, sherry and chicken broth
- Cover and let simmer until sauce thickens up
- If it doesn't thicken up enough for you add in some roux (mixture of water and flour) as a thickening agent
- Pour sauce over chicken and serve
Originally posted May 18, 2011
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