Chicken Marsala

Chicken Marsala


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You can't beat a quick and easy recipe and this chicken Marsala meal will leave guests more than impressed. The Marsala compliments the chicken so well that you will no longer feel the need to go out to a restaurant when you can make a meal as good as this one in just a few simple steps.

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Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

4 servings


  • 4 chicken cutlets
  • 1/3 cup all-purpose flour
  • freshly ground black pepper
  • sea salt
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 cup sliced mushrooms
  • 3/4 cup Marsala wine
  • 5 1/2 tablespoons butter, divided

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Pound chicken cutlets until they are 1/2-inch thick. Take out a plate and mix together flour, pepper, salt and garlic powder. Place chicken in mixture and evenly coat. Using a large skillet, heat 2 tablespoons olive oil over medium heat. Place chicken inside skillet and cook until each side is browned, which should be about 4 minutes per side. Remove chicken from skillet.

Add 1 tablespoon olive oil and 1/2 tablespoon of butter to skillet. Saute mushrooms, season with salt and pepper to your liking and cook until mushrooms are softened and browned. Raise heat to medium-high and add Marsala. Deglaze skillet and use a wooden spoon to bottom of skillet if any brown bits appear. Place chicken back inside skillet and cook through. When wine reduces by half, add 1 tablespoon of butter to thicken sauce. When done, serve.

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