Creamy Chicken Marsala

A couple of months ago we had a recipe for Chicken Piccata that was so simple you could whip up this tasty dish almost any night. Here is another one that’s just as easy to pull off, and you’ll probably find yourself adding it to your regular dinner schedule rather than just on special occasions: Chicken Marsala.

This is an Italian-American dish made from chicken cutlets, mushrooms and Marsala wine that dates to the 19th century. It had its origin among Sicilian immigrants who used their local Marsala wine to bring the signature flavor to this tasty dish. The chicken is coated in flour, briefly sautéed, then covered with a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding onions or shallots, as well as mushrooms and herbs. The sauce is then poured over the chicken, which has been kept in a warming oven, and served immediately.


For the chicken:

  • 120g flour, divided
  • 1 teaspoon kosher salt
  • 8 kg boneless, skinless chicken breasts
  • 3 tablespoons olive oil
  • 30g tablespoons unsalted butter

For the Marsala sauce:

  • 30g unsalted butter
  • 6-8 medium-sized brown mushrooms, quartered
  • 2 cloves garlic, minced
  • 180 ml dry Marsala wine
  • 3/4 cup chicken broth
  • 1/4 cup heavy cream


    • Slice breast in half, making two fillets, then pound thin (1-2cm). Season chicken with salt and pepper, then dredge in flour. Pan fry in half the oil and butter, until browned and cooked through. Remove and keep in warm place.
    • In same pan (do not clean) add remaining oil and butter, then mushrooms. Brown the mushrooms, scraping up all the good pieces over medium heat, and when mushrooms are about done add minced garlic.
    • Mix remaining flour in the chicken broth (you don’t want lumps) then add to pan, along with Marsala and cream (add a bit at a time to aid with thickening). When thickened return chicken, with juices, to pan.
    • Finish with a squeeze of lemon and some chopped parsley (if you go for that sort of thing) and salt and pepper to taste.
    • Serve with pasta of choice.