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Creamy Chicken Marsala with mushrooms and parsley on a white plate.

Chicken Marsala Recipe

This Chicken Marsala Recipe is a refined Mediterranean take on the Italian-American classic. Featuring tender, pounded chicken cutlets seared to golden perfection and smothered in a velvety, non-alcoholic mushroom reduction. By using extra virgin olive oil and fresh aromatics like shallots and garlic, we achieve a high-end bistro flavor that remains heart-healthy and family-friendly.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Italian
Calories: 385
Ingredients Method Notes

Ingredients
  

Chicken:
  • 2 large boneless skinless chicken breasts sliced horizontally into 4 cutlets.
Dredge:
  • 1/2 cup all-purpose flour
  • 1 tsp garlic powder
  • salt
  • black pepper
Aromatics:
  • 8 oz cremini mushrooms sliced
  • 1 shallot minced
  • 3 cloves garlic minced.
Liquids:
  • 1 cup chicken broth
  • 1 tbsp balsamic vinegar
  • 1/2 cup heavy cream.
Fats:
  • 2 tbsp extra virgin olive oil
  • 2 tbsp butter.
Garnish:
  • 1/4 cup fresh parsley chopped.

Method
 

  1. Prep: Pound chicken to 1/4-inch thickness. Mix flour, garlic powder, salt, and pepper. Dredge chicken and shake off excess.
  2. Sear: Heat oil and 1 tbsp butter in a large skillet. Sear chicken until golden (3-4 mins per side). Remove and set aside.
  3. Sauté: Add remaining butter to the pan. Sauté mushrooms and shallots until browned (approx. 6 mins). Add garlic for the final minute.
  4. Deglaze: Pour in broth and vinegar. Scape the pan bits. Simmer for 5 mins until reduced by half.
  5. Cream: Stir in heavy cream. Simmer until the sauce thickens slightly.
  6. Finish: Return chicken to the pan. Spoon sauce over. Simmer 2 mins. Garnish with parsley and serve.

Notes

  • The Secret to Tenderness: Always pound the chicken breasts to an even 1/4-inch thickness. This prevents the "rubbery" texture often found in thicker cuts.
  • Alcohol-Free Depth: Using a splash of balsamic vinegar with high-quality chicken broth mimics the acidity and complex sugars of Marsala wine without the alcohol.
  • Pan Choice: Use a wide stainless steel or cast-iron skillet. Non-stick pans don't develop the "fond" (browned bits) as effectively, which is crucial for a flavorful sauce.
  • Serving Suggestion: To stay Mediterranean-compliant, serve over a bed of quinoa or alongside a crisp green salad.