Chicken Marsala

Simple technique, restaurant-quality finish, where chicken meets mushrooms for serious flavor. A reliable answer to 'what's for dinner?'

Why You'll Love This Recipe

• Elegant date-night dinner with weeknight-friendly prep.
• Earthy, mushroom-forward sauce that tastes like a restaurant.
• Comes together in 40 minutes in one skillet.
• Naturally pairs with mashed potatoes, polenta, or buttered noodles.

Ingredient Notes

• Use DRY Marsala labeled 'secco' — sweet Marsala turns the sauce cloying and one-note.
• Cremini (baby bella) mushrooms have more flavor than white button; shiitake or maitake work too.
• Cold unsalted butter is what gives the finished sauce its glossy sheen.

Ingredient Substitutions

• Dry sherry or dry Madeira can pinch-hit for Marsala.
• If avoiding alcohol, use ¾ cup chicken broth + 1 teaspoon balsamic vinegar.
• Pork or veal cutlets instead of chicken for a more traditional take.

Equipment Needed

• Large skillet (12-inch)
• Shallow dish for dredging
• Meat mallet
• Tongs
• Wooden spoon

Prep Tips

• Slice mushrooms ¼ inch thick — any thinner and they vanish into the sauce.
• Dredge the chicken just before searing; flour-coated chicken sitting on the counter goes gummy.
• Have the Marsala and broth measured out next to the stove.

Instructions

1. 1

   Gather and prep: 1 lb chicken, 8 oz mushrooms, sliced, 2 tbsp butter, 1 cup flour, 1 cup marsala wine, 1 cup chicken broth, 3 cloves garlic, minced, 1 tsp salt. mince the garlic before you start cooking.

2. 2

   Season the chicken on both sides with the salt and pepper, then dredge in the flour, shaking off the excess. Reserve 1 tablespoon of the dredging flour.

3. 3

   Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter foams. Sear the chicken for 4–5 minutes per side until golden brown. Transfer to a plate; it will finish cooking later.

4. 4

   Reduce the heat to medium. Add another 1 tablespoon butter and the mushrooms in a single layer. Cook undisturbed for 4 minutes until deeply browned on one side, then stir and cook 3–4 minutes more until tender. Add the garlic and the reserved 1 tablespoon flour and cook for 1 minute, stirring constantly.

5. 5

   Pour in the Marsala and scrape the browned bits from the bottom of the pan. Simmer for 2 minutes to cook off the alcohol, then add the chicken broth and bring to a gentle simmer.

6. 6

   Return the chicken and any juices to the pan, spooning sauce over the top. Simmer for 5 minutes until the chicken reaches 165°F (74°C) and the sauce coats the back of a spoon. Off the heat, swirl in the remaining 2 tablespoons of butter for a glossy finish and scatter with parsley.

Artsi Pro Tips

• Use dry Marsala (labeled secco), not sweet — sweet Marsala turns the sauce cloying.
• Brown the mushrooms hard. Pale mushrooms = flat sauce.
• Finishing with cold butter (monter au beurre) is what gives the sauce its restaurant-style sheen.

Common Mistakes

• Using sweet Marsala by accident — read the label carefully.
• Crowding the mushrooms, which steams instead of browning them and gives a flat-tasting sauce.
• Boiling the sauce after the cold butter goes in — it will break and look greasy.

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