Chicken Marsala is a classic Italian-American dish created using Marsala wine and chicken broth. Mushrooms, shallots, and garlic enhance the taste of the sauce. The sauce is poured over tender chicken leading to a savory burst of flavor in every bite.
My roommate in graduate school loved Chicken Marsala and we would often order it when we would eat out. The problem came when we realized all Italian restaurants in our area were closed on Sundays, which was when we found ourselves craving a nice Italian meal the most. Because I can be quite stubborn, I sought to figure out how to make restaurant quality Chicken Marsala so we could enjoy it any night of the week. It took a little trial and error, but this recipe is the fruit of that labor!
What you need
- Chicken breast. I like to thinly slice my chicken breast, then dredge it in flour, prior to sauteing.
- Flour. For dredging the chicken. This will help to crisp the chicken.
- Cooking oil. I prefer extra virgin olive oil. You can use what you have on hand, but it may alter the flavor a bit.
- Butter. This adds to the rich flavor of the dish.
- Baby bella mushrooms. I prefer to use this earthy mushroom, but you can also use shiitake mushrooms.
- Shallots. I like the sweeter flavor of a shallot. But you can also substitute for a sweet onion.
- Garlic. There is never such a thing as too much garlic in my opinion.
- Marsala wine. I prefer to use the Holland House cooking wine that you would find at your local grocery store.
- Chicken broth. Out of habit, I always buy the reduced sodium version, but either will work.
- Corn starch. If you don’t have any corn starch on hand, you can substitute flour instead.
- Parlsey. For additional flavor. You can use fresh herbs or dried flakes.
- Green onion. I use these for garnish. I love having green onions on hand for topping of multiple dishes, but can be skipped it you don’t have any.
This recipe takes a little prep work, but the energy is well worth it. Dredging the chicken in flour before sauteing helps to create a crispy outside, while maintaining a juicy and tender inside. Once the chicken is cooked, you can use the same pan to saute the mushrooms. Before adding the mushrooms, however, melt the butter. Allow the mushrooms to soak up the butter and saute until softened.
Once the mushrooms are cooked, you can add in the shallots and garlic. Cook until translucent and fragrant. Once cooked, add in the Marsala wine and chicken broth. Bring to a simmer. While that is coming to a simmer, create your roux by whisking together the cornstarch and cold water. Add that to the simmering sauce and whisk together until the sauce thickens. Let simmer for an additional minute or so then reduce heat to low.
Add back in chicken back to the pan and cook on low for an additional 5-10 minutes, allowing the chicken to absorb the flavors. Serve chicken and sauce over a pasta, like linguine, or mashed potatoes. Garnish with thinly sliced green onions and enjoy!
Chicken Marsala is a classic Italian American dish that combines Marsala wine with chicken broth and mushrooms to create a savory dish. Served with tender chicken breast, this dish promises flavor in every bite!
Chicken Marsala
Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients:
- 1.5-2lbs chicken breast, thinly sliced
- 1/4 cup all purpose flour (more as needed)
- 2 tbsp extra virgin olive oil, divided
- 4 tbsp salted butter
- 8oz mushrooms, sliced
- 1 large shallot, diced
- 4 cloves garlic, diced
- ¾ cup Marsala wine
- 1 cup chicken broth
- 2 tbsp cornstarch
- 1 tbsp parsley
- ¼ cup green onion, chopped
Directions:
- Preheat a large saucepan with 1 tbsp extra virgin olive oil on medium heat. Add the flour to a shallow bowl. The dredge your chicken breasts through the flour, making sure to evenly coat both sides. Once the olive oil is heated up, add the chicken to the pan. Cook until the side face down browns, about 7 minutes, then flip chicken and cook the other side for an additional 7 minutes. Make sure chicken has fully cooked (reached an internal temperature of 165° F), then remove from pan and set aside.
- Add in the additional 1 tbsp of extra virgin olive oil and the butter. While butter is melting, scrape up all the brown bits left over from the chicken. Once the butter is melted, add in the sliced mushrooms. Saute on medium heat until mushrooms have softened, about 5 minutes, stirring often. Add in the shallots and garlic, stirring until translucent and fragrant, about 3 minutes.
- Add the Marsala wine and chicken broth to the sauce pan and then bring to a simmer. In a small bowl, whisk together the cornstarch with 2 tbsp cold water until smooth. Add the roux to the sauce pan and stir frequently for 1-2 minutes until the sauce thickens. Once simmering, reduce heat to low. Add in the parsley and stir to combine.
- Add the chicken back to the saucepan. Let chicken cook, submerged in the sauce, for an additional 5 minutes. Serve the chicken and sauce over pasta or mashed potatoes. Garnish with the green onions and enjoy!
The Soft Simmer 
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