Classic Chicken Marsala with Mushrooms & White Wine Sauce

This classic Chicken Marsala features tender pan-seared chicken cutlets bathed in a rich, savory mushroom and Marsala wine reduction sauce. It brings restaurant-quality Italian dining right to your dinner table in under 30 minutes.

Ingredients

• 4 boneless skinless chicken breasts (halved horizontally into cutlets)
• 1/2 cup all-purpose flour for dredging
• 1 tsp salt and 1/2 tsp black pepper
• 2 tbsp olive oil & 2 tbsp unsalted butter
• 8 oz cremini mushrooms, sliced
• 3/4 cup Dry Marsala wine
• 3/4 cup chicken broth
• 1/2 cup heavy cream (optional for extra richness)
• 2 tbsp fresh parsley, finely chopped

Step-by-Step Instructions

1. Season chicken cutlets with salt and pepper, then dredge in flour, shaking off any excess.
2. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chicken cutlets for 3-4 minutes per side until golden brown. Transfer to a plate.
3. In the same skillet, melt remaining 1 tbsp butter. Add sliced mushrooms and cook for 5 minutes until browned.
4. Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let reduce by half (about 5-7 minutes).
5. Stir in heavy cream if using. Return chicken cutlets to the skillet and simmer for 3 minutes until warmed through and sauce thickens.
6. Garnish with chopped fresh parsley and serve warm over angel hair pasta or mashed potatoes.

Chef’s Tips & Variations

Use dry Marsala wine for savory cooking rather than sweet Marsala. For extra flavor, add a splash of lemon juice right before serving.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or on the stovetop/oven to maintain original texture and flavor.