chicken marsala on a white plate
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Chicken Marsala

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Chicken Marsala is a classic dish with pan seared chicken cooked in a mushroom wine sauce. When served over pasta, it allows the sauce to absorb the wine sauce creating a full meal.

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Often times when we think of Italian food we picture something slathered in maranara sauce and topped with a thick layer of cheese. Of course there is a place for that type of dish. But like any type of food, that is only a small portion of what is out there in Italian cooking. This dish is a classic sort of recipe and one that dates back to the 19th century. All over Italy you can find different variations but here in the states it is simply the techinique of pan searing meat then cooking in wine, that gives us the true flavor we seek. Creating a unique taste that is both rich and bold. One that can only come from Marsala wine.

What You’ll Need to Make Chicken Marsala:

1 large or 2 small 1 lbs (450g) good quality chicken breasts

2 cups (310g) sliced mushrooms

8 oz (227g) of spaghetti or linguine style pasta

1 ⅓ cups (320g) chicken or beef stock

⅔ cups (150g) marsala wine

Olive oil

⅓ cup flour plus 3 tbsp (65g)

Fresh parmesan for topping

Sea salt

Directions:

In a pot, boil water for your pasta making sure to salt your water. Cook pasta according to package directions, drain and set aside. Butterfly open the chicken and slice it into two separate pieces. If using two small breasts you can still do this only you will have 4 small thin breasts to cook instead of two larger ones. 

Place the chicken between saran wrap or parchment paper. Take a rolling pin and give them a good whack to thin them out a bit more. Salt and pepper both sides of the chicken.

 Pour your ⅓ cup of flour onto a plate. Dredge your chicken cutlets on both sides making sure the flour is spread evenly.  Using a heavy bottom skillet, swirl olive oil several times around the pan to coat the entire bottom. Allow the oil to heat up over medium heat before adding the chicken.

When the oil in the pan is ready, place the chicken in. Allow them to cook 2-3 minutes or until the corners are golden brown before flipping. 

Once flipped, let the chicken cook on the other side for about 3 minutes or until both sides are crispy. Remove them from the pan and set them aside.

For the Marsala Wine Sauce

Over low heat, add the mushrooms. Stir them around allowing them to brown a bit. Next, add the 3 tbsps of flour. Taking a whisk, move the flour around the pan until it soaks up the oil.

Pour in  ½ cup of the stock, begin deglazing the pan by moving the whisk constantly to loosen up the bits on the bottom of the pan and to combine the flour mixture. As the liquid thickens, add the wine. Continue whisking and once you see it’s getting thicker again, add another ½ cup of stock. Salt to taste.

chicken breasts in a mushroom wine sauce for chicken marsala

Place the chicken back into the pan and if needed add the rest of the ⅓ cup of stock if sauce is too thick and allow it to simmer for another 5-7 minutes making sure the chicken is drenched in the sauce. Once done, remove from heat. Serve over or alongside the pasta, garnishing with a generous amount of grated parmesan. Enjoy 🙂

chicken marsala on a white plate
chicken marsala on a white plate

If you make this recipe and love it, I would love it if you would come back and give it 5 stars!

chicken marsala on a white plate

Chicken Marsala

Yield: 3-4 Servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Chicken cooked in a marsala wine sauce and served over pasta

Ingredients

  • 1 large or 2 small 1 lbs (450g) good quality chicken breasts
  • 2 cups (310g) of sliced mushrooms
  • ½ lbs (227g) spaghetti or linguine style pasta
  • 1 ⅓ cups (320g) chicken or beef stock
  • ⅔ cups (150g) marsala wine
  • Olive Oil
  • ⅓ cup flour plus 3 tbsp (65g)
  • Fresh parmesan for topping
  • Sea salt and black pepper to taste

Instructions

  1. In a pot, boil water for your pasta making sure to salt your water. Cook pasta according to package directions, drain and set aside.
  2. Butterfly open the chicken and slice it into two separate pieces. If using two small breasts you can still do this only you will have 4 small thin breasts to cook instead of two larger ones. 
  3. Place the chicken between saran wrap or parchment paper. Take a rolling pin and give them a good whack to thin them out a bit more. Salt and pepper both sides of the chicken.
  4.  Pour your ⅓ cup of flour onto a plate. Dredge your chicken cutlets on both sides making sure the flour is spread evenly. 
  5. Using a heavy bottom skillet, swirl olive oil several times around the pan to coat the entire bottom. Allow the oil to heat up over medium heat before adding the chicken.
  6. When the oil in the pan is ready, place the chicken in. Allow them to cook 2-3 minutes or until the corners are golden brown before flipping.
  7.  Once flipped, let the chicken cook on the other side for about 3 minutes or until both sides are crispy.
  8. Remove them from the pan and set them aside.
  9. Over low heat, add the mushrooms.
  10. Stir them around allowing them to brown a bit.
  11. Then add the 3 tbsps of flour.
  12. Taking a whisk, move the flour around the pan until it soaks up the oil.
  13. Then pour in  ½ cup of the stock, begin deglazing the pan by moving the whisk constantly to loosen up the bits on the bottom of the pan and to combine the flour mixture.
  14. As the liquid thickens, add the wine. Continue whisking and once you see it's getting thicker again, add another ½ cup of stock.
  15. Salt to taste.
  16. Put the chicken back into the pan and if needed add the rest of the ⅓ cup of stock if sauce is too thick.
  17. Allow it to simmer for a couple minutes making sure the chicken is drenched in the sauce. Once done, remove from heat.
  18. Serve over or alongside the pasta, garnishing with a generous amount of grated parmesan.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 361Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 69mgSodium: 515mgCarbohydrates: 33gFiber: 2gSugar: 2gProtein: 27g

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