Chicken Marsala

READY IN: 30mins
Recipe by RagDoll90

This is a classic Italian dish, so delicious and easy to make you'll find yourself making it during a busy work week.

Top Review by Little Mommy

I'm not sure what the previous one star was for, but I thought this was a good basic recipe. I love chicken marsala and this recipe was excellent for a beginner. I added minced garlic, a tiny amount of minced onions, and a few other spices. I kept it fairly simple so as not to overpower the rest of the sauce.

Ingredients Nutrition


  1. Place chicken cutlets on cutting board and cover with saran wrap and pound with meat mallet until about ¼” in thickness.
  2. Mix in a shallow dish or plate the flour, salt & pepper.
  3. Heat EVOO in a large, nonstick skillet on medium-high heat, until just smoking.
  4. Dredge the chicken cutlets in the flour mixture.
  5. When oil in skillet is ready, panfry the chicken 4-5 minutes per side.
  6. When chicken is done, take out of skillet and keep warm on a plate, covered with tin foil.
  7. Add a little oil to skillet, if needed, lower heat to medium and add mushrooms and sauté until golden brown, about 5 minutes. Then season with salt & pepper.
  8. Add Marsala wine to deglaze pan, and let the alcohol cook out for a few minutes.
  9. Add chicken stock and bring to a boil, let simmer for a few minutes.
  10. Add butter and melt, then add chicken back to skillet along with any juices.
  11. Cook for a few extra minutes to let the chicken warm through and sauce thicken a bit.
  12. Plate chicken with sauce & mushrooms on top, garnish with parsley.

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