Chicken Marsala

5 from 1 vote

This one-pan Chicken Marsala pairs tender chicken with a rich, savory, mushroom-studded marsala wine sauce. It's creamy, loaded with flavor, and all comes together in under 30 minutes.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Italian

Keyword: chicken marsala, chicken marsala recipe, chicken marsala recipes, marsala chicken

Servings: servings

Equipment

1 Large frying pan

Ingredients

Chicken

2 large chicken breasts sliced in half horizontally, to make 4 total
1/3 cup all-purpose flour
salt and pepper to taste

Marsala Sauce

2 tbsp olive oil extra virgin
2 tbsp butter salted
1 shallot finely chopped
2 garlic cloves minced
2½ cups white mushrooms sliced
1 tsp anchovy paste
3 tsp capers
3/4 cup dry marsala wine
1/2 cup heavy cream/whipping cream
1 tbsp fresh parsely finely chopped, to garnish

Instructions

Finely dice the shallot, mince the garlic, and slice the white mushrooms. Set aside until ready to use.
Slice the chicken breasts in half horizontally to create 4 thinner cutlets.
Season both sides with salt and pepper.
Place the all-purpose flour in a shallow bowl or plate. Dredge each piece of chicken on both sides, pressing gently to coat. Shake off any excess flour and set aside.
In a large frying pan over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter.
Once melted and hot, add the chicken and cook for 1–2 minutes per side, until golden and nearly cooked through. Remove from the pan and set aside to rest.
Reduce the heat to medium and add the last tablespoon of olive oil and butter.
Add the shallot, garlic, mushrooms, and anchovy paste. Cook for 2–3 minutes, stirring frequently and breaking down the anchovy paste until everything is fragrant, softened and melted.
Pour in the dry marsala wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes, until slightly reduced and the mushrooms begin to release their moisture.
Add the heavy cream and bring the mixture to a gentle simmer.
Return the chicken to the pan along with the capers. Simmer gently, spooning the sauce over top, until the chicken is fully cooked through and coated in the sauce.
Garnish with fresh parsely and serve.

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