How To Make Chicken Marsala

The real story behind the classic Italian dish Chicken Marsala comes from the second word in the name. If you’ve done any classic Italian cooking, I’m sure you’ve heard the word Marsala before as it usually accompanies the word wine. But Marsala wine isn’t just any old wine. It’s a fortified wine with a higher alcohol percentage, like a port or sherry, and with a unique flavor that nothing else can mimic. It’s delicious and we highly recommend taking a swig of it while you’re cooking. And because it’s extra concentrated it’s also very sweet, which makes it a popular addition to many Italian desserts like tiramisu and zabaglione. If you love traditional Italian food, you should definitely always have this in your cupboard. But t’s get back to the reason we’re all here. If you’re looking for a fast and easy dinner idea, this should be in your recipe arsenal. Thin, tenderized chicken cutlets that are lightly floured are then fried. The best part, however, comes when you deglaze the pan with the marsala wine which, as it reduces, becomes a lovely syrupy concoction. Throw in some mushrooms and shallots, let the flavors meld and top it off with fresh parsley.

In this online culinary course, we teach you how to make the delicious Italian dish, Chicken Marsala. Few things taste this good while being this easy.

Chicken Marsala


2 Chicken breast pounded until ¼” thick
⅓ cup plus 1 tbsp. flour
5 tbsp olive oil
5 tbsp unsalted butter
8 oz. white button mushrooms
2 tbsp minced shallots
1 clove garlic, minced
⅓ cup dry Marsala wine
⅓ cup chicken stock
1 tbsp finely chopped parsley, for garnish
Salt and pepper to taste


1. Season chicken with salt and pepper and dredge in ⅓ cup flour. Heat 2 tbsp. oil and 1 tbsp. butter in a 12″ skillet over medium-high heat. Add chicken, and cook, turning once, until golden brown, about 3 minutes. Transfer to a plate, and set aside. Add 2 tbsp. oil and 1 tbsp. butter, and then add mushrooms; cook until golden brown, about 5 minutes. Transfer to plate with chicken and set aside.

2. Heat remaining oil in skillet, and then add shallots and garlic; cook, stirring, until soft, about 1 minute. Stir in remaining 1 tbsp. flour; cook for 2 minutes. Add Marsala and stock; cook, stirring and scraping bottom of pan until slightly thick, about 2 minutes. Return chicken and mushrooms to skillet, and cook until heated through, about 2 minutes. Remove from heat; stir in remaining butter. Season with salt and pepper; garnish with parsley.

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