# Chicken Marsala

Chicken Marsala takes 45 min (15 min prep, 30 min cooking) and serves 4.

Recipe by onceuponachef.com · original: https://www.onceuponachef.com/recipes/chicken-marsala.html  
Cuisine: Italian · Dish: Meat & poultry mains  
On Meez: https://meezenplace.app/recipes/chicken-marsala-recipe (with step-by-step Cook Mode)

Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.

## Ingredients (serves 4)

- 10½ pounds boneless skinless chicken breasts, pounded 0.25-in (6-mm) thick (see note), or chicken tenderloins
- 3 tablespoons all-purpose flour
- Salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 1 (8-oz) package pre-sliced bella or button mushrooms
- 3 tablespoons finely chopped shallots, from 1 medium shallot
- 2 cloves garlic, minced
- ⅔ cup chicken broth
- ⅔ cup dry Marsala wine
- ⅔ cup heavy cream
- 2 teaspoons chopped fresh thyme
- 2 tablespoons chopped fresh Italian parsley, for serving (optional)

## Steps

1. In a ziplock bag, combine the flour, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the chicken to the bag, seal tightly, and shake to coat the chicken evenly with the seasoned flour. Set the coated chicken aside.
2. Heat the olive oil and 2 tablespoons of butter in a large stainless steel skillet over medium-high heat. Shake off any excess flour from the chicken and place it in the pan. Cook the chicken, turning once, until golden brown and just barely cooked through, about 5 to 6 minutes total. Transfer the cooked chicken to a plate and set aside.
3. In the same skillet, melt the remaining tablespoon of butter. Add the mushrooms and cook, stirring frequently, until they begin to brown, 3 to 4 minutes. Add the shallots, garlic, and ¼ teaspoon of salt; cook for 1 to 2 minutes more. Pour in the broth, Marsala, heavy cream, thyme, ¼ teaspoon salt, and ⅛ teaspoon of pepper. Use a wooden spoon to scrape any browned bits from the pan into the liquid. Bring the sauce to a boil, then reduce heat to medium and gently simmer, uncovered, until reduced by half and slightly thickened, 10 to 15 minutes. Return the chicken to the pan with any accumulated juices, reduce heat to low, and simmer until warmed through and the sauce thickens slightly, 2 to 3 minutes. Sprinkle with parsley before serving, if desired.

## Good to know

### Swaps

- No Marsala wine? Dry sherry makes a reasonable substitute in the sauce.
- No heavy cream? Half-and-half can work, though the sauce will be thinner.

### Storing it

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently on the stovetop until steaming hot to keep the sauce smooth.

### Making it ahead

Pound the chicken up to a day ahead and keep it covered in the fridge; dredge it in flour just before cooking.

## Nutrition (per serving, 1 serving, as published by onceuponachef.com)

- Calories: 537 kcal
- Protein: 43 g
- Carbohydrates: 12 g
- Sugar: 4 g
- Fiber: 1 g
- Fat: 32 g
- Saturated fat: 16 g
- Cholesterol: 203 mg
- Sodium: 877 mg