While visiting my cousin Evelyn in Pennsylvania, we stopped by a small Italian-American church fair. There was a food stall run by a group of older ladies—aprons on, sauce stains proud.
One of them, a bright-eyed woman named Teresa, handed me a plate with the most tender, savory chicken I’d ever tasted. “It’s my Marsala,” she said with a wink, “don’t tell my husband, but I love this more than his lasagna.” I laughed, took a bite, and knew I’d be replicating it in my kitchen as soon as I got home.
Back in my little kitchen, I dusted off the old cast iron skillet my mother passed down to me and gave the dish a go. The aroma of mushrooms and sweet Marsala wine brought back memories of Sunday dinners, where everyone squeezed around the table and argued over the last piece of bread.
I’ve since added my own touches, adjusting the seasoning and balance of wine and sherry, but the heart of the recipe remains just as Teresa made it—warm, rich, and simple.
Short Description
Chicken Marsala is a classic Italian-American dish made with thin chicken cutlets, pan-fried and simmered in a savory Marsala wine and mushroom sauce. It’s rich, elegant, and surprisingly simple to prepare at home.
Key Ingredients
- ½ cup all-purpose flour (for coating)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried oregano
- 4 medium skinless, boneless chicken breast halves (pounded to ¼ inch thick)
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 cup sliced mushrooms
- ¼ cup Marsala wine
- ¼ cup cooking sherry
Tools Needed
- Large skillet
- Shallow dish for dredging
- Tongs or spatula
- Meat mallet or rolling pin (for pounding chicken)
- Measuring cups and spoons
- Lid for skillet
Cooking Instructions
Step 1: Prep and Dredge the Chicken
In a shallow dish, mix flour, salt, pepper, and oregano. Coat each chicken piece thoroughly, pressing lightly so the flour sticks. Shake off any excess.
Step 2: Brown the Chicken
In a large skillet, melt the butter with olive oil over medium heat. Add the chicken cutlets and cook for 3–4 minutes per side, just until lightly golden. Don’t overcrowd the pan—work in batches if needed.
Step 3: Add Mushrooms and Liquids
Once all the chicken is browned, return them all to the pan. Add the sliced mushrooms, then pour in the Marsala wine and cooking sherry. The liquid should sizzle and start to bubble gently.
Step 4: Simmer and Cook Through
Cover the skillet, reduce heat to low, and let the chicken simmer for about 10 minutes. Turn the pieces once halfway through. The sauce will thicken slightly and the chicken will be tender and cooked through.
Step 5: Serve
Remove from heat and serve warm, spooning the mushroom sauce over each piece of chicken. Garnish with fresh herbs if desired.
Why You’ll Love This Recipe
– Rich, savory flavor with a slight sweetness from the Marsala wine
– Quick and easy enough for weeknights, but elegant for dinner guests
– Minimal ingredients, maximum flavor
– Pairs well with a variety of sides
– Comfort food that feels fancy
Mistakes to Avoid & Solutions
Skipping the pounding: If the chicken isn’t evenly thin, it won’t cook uniformly. Use a mallet or rolling pin between two sheets of plastic wrap.
Overcrowding the skillet: This causes steaming instead of browning. Cook in batches if needed.
Using low-quality Marsala: A good Marsala wine makes a difference. Go for semi-dry or dry, not overly sweet.
Not draining flour excess: Too much flour can make the sauce gummy. Shake off the chicken gently after dredging.
Boiling the sauce: Keep the simmer gentle. High heat can cause the sauce to reduce too quickly or become too thick.
Serving and Pairing Suggestions
Serve over mashed potatoes, buttered noodles, or creamy polenta for soaking up the sauce.
Add a crisp green salad or steamed green beans on the side for balance.
It pairs beautifully with a glass of dry white wine or a light Pinot Noir.
Great for plated dinners, Sunday meals, or even packed lunches.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a covered skillet over low heat with a splash of broth or water.
Avoid microwaving too long—chicken can dry out.
Sauce may thicken in the fridge—add a bit of liquid to loosen it up when reheating.
You can freeze the cooked chicken and sauce together for up to 2 months.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work well. They’re juicier but may take a bit longer to cook.
2. What can I use if I don’t have Marsala wine?
You can substitute dry sherry, Madeira, or a mix of grape juice with a splash of brandy. But flavor will vary.
3. Can I make it without alcohol?
Yes. Use low-sodium chicken broth with a splash of balsamic vinegar for depth, but the taste won’t be the same.
4. How do I thicken the sauce more?
Let it simmer uncovered for a few extra minutes. Or add a slurry of 1 tsp cornstarch with 2 tsp water.
5. Should I marinate the chicken first?
It’s not necessary for this recipe, but you can soak it in a bit of milk and garlic for extra tenderness.
Tips & Tricks
Pound chicken evenly to avoid overcooking the thinner parts.
Let the wine cook off for a minute before covering to mellow the alcohol.
Use both butter and oil for rich flavor and even browning.
Stir mushrooms once they release their juices, not before.
Double the sauce if serving over pasta or rice—it goes quickly!
Recipe Variations
Creamy Chicken Marsala
After adding the wine and sherry, stir in ¼ cup heavy cream. Simmer until thick and velvety.
Flavor: Richer and smoother.
Garlic Marsala Chicken
Sauté 3 minced garlic cloves with the mushrooms.
Flavor: Deeper, more aromatic.
Marsala Mushroom Sauce Only
Skip the chicken and use the sauce for steak, pork chops, or a vegetarian pasta topping.
Flavor: Earthy and adaptable.
Herb-Infused Marsala
Add ½ tsp each dried thyme and rosemary while simmering.
Flavor: More herbal and complex.
Final Thoughts
That night at the church fair stayed with me, not just because of the Marsala, but because of the way Teresa beamed every time someone complimented her dish. There’s pride in sharing food you’ve perfected over time. That same pride fills my kitchen whenever I cook this. The scent of mushrooms sizzling in butter and wine feels like a quiet kind of celebration—simple, humble, and satisfying.
I’ve passed this recipe along to friends, neighbors, even the lady at the post office who asked what I was reheating one afternoon. Each time, someone finds a way to make it their own. And that’s the beauty of recipes like this—they start in one kitchen and travel into many, carrying memories with every bite.
Chicken Marsala Recipe
Print ThisIngredients
- ½ cup all-purpose flour (for coating)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried oregano
- 4 medium skinless, boneless chicken breast halves (pounded to ¼ inch thick)
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 cup sliced mushrooms
- ¼ cup Marsala wine
- ¼ cup cooking sherry
Instructions
Step 1: Dredge the Chicken
Mix flour, salt, pepper, and oregano in a shallow dish. Coat chicken evenly, pressing lightly. Shake off excess.
Step 2: Brown the Chicken
Heat butter and olive oil in a skillet over medium heat. Cook chicken 3–4 minutes per side until golden. Work in batches if needed.
Step 3: Add Mushrooms and Wine
Return all chicken to the pan. Add mushrooms, then pour in Marsala and sherry. Let it bubble gently.
Step 4: Simmer
Cover, reduce heat, and simmer for 10 minutes, turning once. Sauce will thicken; chicken should be tender.
Step 5: Serve
Plate chicken and spoon sauce over top. Garnish with herbs if desired.
