Chicken Marsala is a dish made with pan-fried chicken breasts smothered in a marsala wine sauce with mushrooms that is delicious over a pile of egg noodles or linguini. For the same great flavors in a casserole, be sure to try my Chicken Marsala Casserole.
The first time I ever had Chicken Marsala it was served over a bed of linguine noodles and I absolutely loved it! I’ve seen chicken marsala served over mashed potatoes as well as over a bed of rice too. If you ask me, you could put that wine sauce on just about anything and it would be amazing! I just love how the mushrooms carmelize just enough to bring out their earthy sweetness.
Chicken Marsala Recipe
This dish is made with sauteed chicken that has been coated in flour and cooked in a marsala wine reduction sauce. Of course, I couldn’t leave out the mushrooms!
Mushrooms Ingredients (full recipe below)
- Button mushrooms
- Olive oil
- Boneless, skinless chicken breasts
- Ground black pepper
- Olive oil
- Unsalted butter
- Chicken stock
- Corn starch
- Marsala wine
What is Marsala Wine?
Marsala wine is made in Sicily and is known for its use in cooking, especially for caramelized sauces. Choose a dry marsala wine for this recipe, if possible. Dry marsala is more versatile in cooking, unlike sweet marsala, so if you can just buy one bottle, get the dry variety. In addition, the younger varieties of the wine (‘fine’ or ‘superiore’) are most commonly used for cooking. Madeira wine is the best substitute for marsala wine.
Sauteing the Mushrooms
The first thing you will want to do for this recipe is to prepare the mushrooms. I used button mushrooms and sliced them. You could also buy mushrooms that are already sliced. To saute the mushrooms, add olive oil and butter to a large skillet. Heat it up over medium until the oil and butter are sizzling.
Add the sliced mushrooms, shallot, salt, and pepper. Cook 6-8 minutes, or until the mushrooms are browned. Add the garlic and cook for one additional minute. Transfer the mushrooms to a plate and set them aside for now. Wipe the skillet clean with a damp paper towel; you will be using that same skillet for the rest of this dish.
How to Prepare the Chicken
This Chicken Marsala recipe will make eight servings since you will slice each of the four chicken breasts in half. Use a sharp knife to do this and place each breast flat between two sheets of plastic wrap. Pound each chicken breast with a meat mallet until it reaches an even thickness. It should be about 1/4-inch thick. If you don’t have a meat mallet, any heavy object would do like a skillet or even a wine bottle.
Breading and Cooking the Chicken
On a wide, flat plate, add the flour, salt, and pepper. Dredge each half of the chicken breasts into the flour mixture, making sure to coat all sides. Meanwhile, in the large skillet that you used to saute the mushrooms, heat one tablespoon of the olive oil and one tablespoon of the butter over medium heat until sizzling.
Add four of the chicken halves and saute them for about 6 minutes per side, or until the internal temperature reads 165°F. Remove the chicken from the skillet and place them on a plate. Tent them to keep them warm. Add the other tablespoon of both the olive oil and butter and cook the remaining four chicken breast halves until they also reach an internal temperature of 165°F. Transfer to the same tented plate.
How to Make Chicken Marsala
To finish preparing this dish, whisk to combine the corn starch and chicken stock in a medium bowl. Add the marsala wine and mix well. Pour the marsala mixture into the skillet, using a wooden spoon to scrape up any brown bits in the pan.
Add the mushrooms and cook over medium heat until the sauce has thickened. This should take about five minutes. Finally, nestle the cooked chicken breasts in the sauce and garnish with fresh parsley. Serve over a bed of homemade egg noodles or linguini or on top of a pile of skins on mashed potatoes. Enjoy!
Looking for More Chicken Recipes?
Chicken Marsala is a dish made with pan-fried chicken breasts smothered in a marsala wine sauce with mushrooms that is delicious over a pile of egg noodles or linguini.
- 8 ounces button mushrooms stems trimmed and sliced
- 1 medium shallot, diced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 teaspoons garlic, minced
- 4 boneless skinless chicken breasts
- 1/3 cup flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1 cup chicken stock
- 3 teaspoons corn starch
- 2/3 cup dry Marsala wine
- 1 tablespoon parsley, chopped
- Salt and pepper, to taste
- 12 ounces egg noodles, cooked (optional)
In a large skillet over medium heat, add olive oil and butter and heat until sizzling.
Add the sliced mushrooms, shallot, salt, and pepper. Cook for 6 to 8 minutes, or until mushrooms are browned.
Add garlic and cook for 1 more minute.
Transfer mushrooms to a plate and set aside.
Wipe pan clean with a damp paper towel.
Pat the chicken dry with paper towels. Use a sharp knife to cut each chicken breast in half horizontally to create two chicken breast halves.
Place each breast flat between 2 sheets of plastic wrap and pound until it reaches an even thickness of about 1/4 inch. (Be careful not to tear the chicken).
On a wide flat plate, add flour, salt, and pepper. Dredge the chicken in the flour mixture, coating all sides.
Heat 1 tablespoon of the olive oil and 1 tablespoon of the butter in the skillet over medium heat until sizzling (reserving the rest).
Working in batches, add 4 of the chicken halves (do not try to overcrowd the pan) and saute about 6 minutes on each side, or until the internal temperature of the chicken is 165°F.
Transfer to a plate and set aside (tent to keep warm).
Heat the remaining oil and butter until sizzling.
Saute the remaining chicken halves, making sure the internal temperature reaches 165°F.
Transfer to the same plate.
In a medium bowl combine cornstarch and chicken stock. Whisk until combined. Add the marsala wine and mix well.
Pour the marsala mixture into the pan. Use a wooden spoon to scrape up any brown bits in the pan.
Add the mushrooms and cook over medium heat (turning occasionally) until the sauce has thickened (about 5 minutes).
Nestle the cooked chicken in the marsala sauce and top with fresh parsley. Serve over noodles.