Kitchen notes · a little help before you start
Chicken Marsala Recipe
Golden chicken with browned mushrooms and a creamy Marsala sauce makes a welcoming plate. The wine gives the sauce a savory depth, with parsley freshening the top. Spoon it generously over each cutlet and enjoy it warm, while the sauce still moves easily around the chicken.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Italian · Mediterranean
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Pound even cutlets
Halve breasts lengthwise, pound to the listed thinness and shake excess flour away after dredging before searing.
2. Let mushroom liquid evaporate
Brown mushrooms until their released liquid disappears before adding garlic and onion powder for their short fragrant stage.
3. Reduce wine before cream
Scrape the pan with Marsala and reduce it mostly down before adding stock and the steady stream of cream.
Get to know the ingredients
Dry Marsala
Use dry Marsala, not sweet, as listed for the sauce after the mushrooms are browned and aromatics cook briefly.
Brown button mushrooms
Halve mushrooms or thickly slice very large ones before their browning stage in the chicken skillet.
Heavy cream
Pour cream steadily while stirring after adding stock, then lower heat to a simmer until the sauce slightly thickens.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Chicken Marsala Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Warm chicken in the sauce
Return cutlets, add parsley and spoon sauce over them until heated through, remembering the sauce thickens more as it cools.
A little more help as you go
Cover the cooked chicken
Set golden cooked cutlets aside under foil while making the mushroom sauce, keeping them warm until they return to the pan.
Add oil only if needed
The mushroom stage allows more oil if needed in the same pan after removing the cooked chicken cutlets.
A few questions you might have
Can I use chicken tenders?
Chicken tenders are listed as an alternative to the breasts. The main preparation describes slicing and pounding breasts into even cutlets.
What confirms the chicken is cooked?
The first skillet stage cooks it golden and through, with the directions giving a 165°F internal temperature on an instant-read thermometer.
Does flour go directly into the sauce?
It coats the chicken before searing. The sauce thickens through wine and cream reduction, without a separate flour addition.
When does onion powder go in?
Add it to the browned mushrooms with minced garlic and cook about thirty seconds before pouring in Marsala wine.
How thick should the final sauce be?
Reduce it slightly before returning chicken, then warm to your preferred consistency, allowing for more thickening as it cools.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: natashaskitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
