SaveChicken Marsala
Pan-seared chicken cutlets with a glossy Marsala-mushroom pan sauce. Twenty-five minutes, trattoria depth.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $18.00 · $4.50/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 2 large boneless skinless chicken breasts (butterflied and pounded to 1/4-inch)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 2 tbsp olive oil
- 4 tbsp unsalted butter (divided)
- 12 oz cremini mushrooms (sliced)
- 1 large shallot (minced)
- 3 cloves garlic (minced)
- 3/4 cup dry Marsala wine (sweet Marsala, not cooking wine)
- 3/4 cup chicken stock
- 1/4 cup heavy cream
- 1 tsp fresh thyme (leaves)
- 1 tsp lemon juice (fresh)
- 2 tbsp fresh parsley (chopped)
Instructions
- 1
Pat chicken dry, season with salt and pepper, dredge in flour, tap off excess.
Pound evenly — uneven cutlets cook unevenly.
- 2
Heat oil and 1 tbsp butter in a large skillet over medium-high. Sear cutlets 2-3 minutes per side until golden and 165°F. Transfer to a plate.
- 3
Add 1 tbsp butter, mushrooms. Cook undisturbed 4 minutes until deeply browned, then stir and cook 3 more.
Don't crowd or stir too soon. Dry heat is what builds flavor in mushrooms.
- 4
Add shallot and garlic, cook 60 seconds until fragrant.
- 5
Pour in Marsala, scrape fond, reduce by two-thirds, 3 minutes. This is critical — under-reduced Marsala tastes boozy.
Real Marsala (Florio, Pellegrino) from the wine aisle. Not 'cooking Marsala' — it's salted and terrible.
- 6
Add stock, reduce 2 minutes. Stir in cream and thyme, simmer 2 minutes.
- 7
Off heat, swirl in remaining 2 tbsp butter and lemon juice — this is the mount, makes the sauce glossy.
Monter au beurre: cold butter off-heat creates an emulsion and restaurant shine.
- 8
Nestle chicken in, spoon sauce over, shower with parsley.
Pairs With
Sicilian red
Same region as Marsala, medium-bodied, berry-forward.
Sip alongside the dish
Echoes the sauce, traditional pairing.
Chilled, with lemon
Fruity depth, mimics Marsala sweetness.
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Dean Martin, Italian jazz, and bossa nova. The soundtrack to every great pasta night.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Dry Marsala gives savory depth; sweet adds dessert notes. Dry is preferred for this dish.
- •Pound breasts in a zip bag with a rolling pin — no mess, no splatter.
- •Add a handful of dried porcini (rehydrated) to the mushrooms for umami overdrive.
Substitutions
- Marsala → dry sherry + 1 tsp brown sugar
- cremini → mixed wild mushrooms
- chicken breast → chicken thighs pounded thin
Leftovers
Refrigerate 3 days. Reheat gently with a splash of stock to loosen.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
