Go Back

Chicken Marsala

Chicken Marsala with golden pan-fried cutlets and a silky, dark Marsala wine and mushroom sauce. The sauce simmers to intense flavor, then gets a glossy sheen with cold butter and fresh thyme.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken cutlets
  • 4 boneless skinless chicken breasts Halved horizontally into 8 thin cutlets.
  • 0.25 tsp salt and pepper To taste.
  • 0.5 cup all-purpose flour For dredging.
Frying and sauce base
  • 3 tbsp olive oil
  • 4 tbsp butter Divided; use 2 tbsp for pan-frying, and swirl remaining 2 tbsp cold butter to gloss.
  • 8 oz cremini mushrooms Sliced.
  • 3 shallots Minced.
  • 3 cloves garlic Minced.
Marsala wine sauce
  • 0.75 cup dry Marsala wine
  • 1 cup chicken broth
  • 0.25 cup heavy cream
  • 1 tbsp fresh thyme leaves
Garnish
  • 1 fresh parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Dredge the cutlets
  1. Season the chicken cutlets with salt and pepper to taste, then dredge them in all-purpose flour, shaking off excess so they stay lightly coated.
Pan-fry and cook aromatics
  1. Heat olive oil and 2 tablespoons butter in a cast iron skillet over medium-high heat, then pan-fry the cutlets for 3-4 minutes per side until golden; remove to a plate.
  2. In the same skillet, cook the sliced cremini mushrooms and minced shallots for 5-6 minutes, stirring until they turn golden.
  3. Add the minced garlic and cook for 1 minute, stirring constantly until fragrant and lightly softened.
Build the Marsala sauce
  1. Pour in the dry Marsala wine and let it bubble for 2-3 minutes, scraping up any browned bits from the pan.
  2. Add the chicken broth and heavy cream, then simmer for 5 minutes until the sauce looks slightly reduced and glossy.
  3. Swirl in the remaining 2 tablespoons cold butter until the sauce is glossy, then stir in the fresh thyme leaves.
Finish and serve
  1. Return the cutlets to the pan and spoon the sauce over them, letting them warm through briefly.
  2. Garnish with fresh parsley and serve immediately.

Notes

Pro tip: use cold butter at the end (swirl it in off direct heat if needed) so the sauce turns glossy instead of separating. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently until warmed through. Freezing isn’t recommended for the creamed sauce texture. For a lighter option, swap heavy cream with an equal amount of half-and-half and simmer 1-2 minutes longer to thicken slightly.