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Chicken Marsala in a skillet with marsala wine sauce with mushrooms.
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Chicken Marsala Recipe

This classic Chicken Marsala recipe is a restaurant worthy dish with a flavorful marsala wine sauce that you can serve with fettuccine pasta or potatoes!
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 4 people
Calories: 321kcal
Author: Stephanie

Ingredients

Mushrooms

  • 12 oz. cremini mushrooms sliced/rinsed/dried. See notes.
  • 2 tablespoons butter

Chicken

  • 2 large boneless skinless chicken breasts
  • Salt/Pepper
  • 1 teaspoon garlic powder
  • ¼ cup flour
  • 1-2 tablespoons olive oil

Marsala Sauce

  • 2 cups chicken broth
  • ½ beef bouillon cube
  • ¼ cup heavy cream
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon EACH: onion powder, mustard powder
  • ¼ teaspoon dried thyme
  • 3/4 cup dry marsala wine see notes
  • 2 tablespoons butter
  • 1 medium shallot minced
  • 2 cloves garlic minced
  • 2 tablespoons flour
  • 1/8 teaspoon gravy master or kitchen bouquet optional
  • Freshly Parsley to garnish
US Customary - Metric

Instructions

Prep Work

  • Combine Sauce Mixture: Combine chicken broth, beef bouillon, heavy cream, Worcestershire sauce, onion powder, mustard powder, and thyme. Set aside.

Cook the Mushrooms

  • Melt butter over medium-high heat and add the mushrooms. Allow them to brown for 4-5 minutes, stir occasionally as they cook. Sprinkle with a little salt halfway through if desired. Set aside once cooked. (This method is the best way for them to retain their shape, color, texture, and flavor. This way they don't become waterlogged/rubbery by staying in the skillet.)

Dredge/Sear the Chicken

  • Slice the chicken in half lengthwise to create 2 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat dry.
  • Season each side with salt/pepper. Combine the garlic powder with the flour. Sprinkle it over the chicken and rub it over the surface of each side.
  • Heat olive oil in a large pan over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.

Make the Sauce

  • Turn the heat off. Add the wine and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce by half, about 5-6 minutes.
  • Add the butter, garlic, and shallots and cook for 1 minute.
  • Add the flour and stir continuously for 2 minutes. The color of the flour mixture should be dark brown.
  • Add the sauce mixture (from step 1) in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Let it simmer and reduce for 7-10 minutes, uncovered. The longer it simmers, the thicker and more concentrated it will get. (Optional: Add 1/8 tsp. Gravy Master or Kitchen Bouquet for a darker color.)
  • Add the mushrooms back to the skillet and stir to combine. Add the chicken back and spoon the sauce on top. Cover partially and let it heat through for 3-4 minutes. Sprinkle with fresh parsley and serve!

Notes

Marsala Options:
  • Best Marsala Wine: Dry Marsala is better to use over sweet marsala, as the dry variety still has a hint of sweetness to it. Sometimes I only have Cribari Marsala available to me, and though it’s sweet, it’s balanced enough to work in this dish.
  • Marsala Wine Substitutes: Vermouth, Madeira, port, or dark sherry can be used as substitutes for marsala. 1 tablespoon of brandy or cognac can also be added to dry white wine (such as pinot grigio or chardonnay).
  • Non-Alcoholic Substitute:  1/2 cup of white grape juice + 1/4 cup sherry vinegar + 2 tablespoons of vanilla extract. 
Pro Tips:
  • Mushrooms: Cremini, (or baby portobella) mushrooms are best because they have a browner color and firmer texture than white button mushrooms, but white button can certainly be used as well
  • Bouillon: I add 1/2 beef bouillon cube for depth of flavor and slightly darker color in this sauce. (It seems counterintuitive to use this in a chicken recipe, but it adds that special "something"!) 
  • The Worcestershire Sauce adds umami and also can't be tasted in this soup. Soy sauce can be used as a substitute if needed. The Mustard powder is a flavor enhancer that you can't taste outright.
  • A few drops of Gravy Master or Kitchen Bouquet can add a slightly darker color to this sauce if preferred, but it's not necessary!
  • A Fancy Finish: Swirl 1-2 tablespoons of cold butter into the sauce just before serving. This adds a smooth, velvety finish and is a technique used by restaurants for soups and sauces. (Do this when the heat is off.)
  • For Serving: Be sure to serve this with my buttered noodles or creamy mashed potatoes and roasted green beans!
  • 📘 Find this recipe on page 126 of my 2nd cookbook, Let’s Eat!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.  Leftovers do freeze well!
The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 321kcal | Carbohydrates: 18g | Protein: 17g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 85mg | Sodium: 743mg | Potassium: 710mg | Fiber: 1g | Sugar: 4g | Vitamin A: 592IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 2mg