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Chicken Marsala

This easy recipe for Chicken Marsala features pan-seared chicken medallions bathed in a rich, savory sauce. The sauce is built from Marsala wine, veal or beef stock, and mushrooms, finished with butter for a luxurious texture. It's a classic, elegant dish perfect for a quick yet impressive meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 2518.7 kcal

Equipment

  • 1 Large Skillet or Saucepan
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Tongs or Spatula
  • 1 Whisk (for finishing sauce)

Ingredients
  

Main

  • 1 cup all-purpose flour
  • Salt and freshly ground black pepper
  • 1 1/2 pounds chicken breasts
  • Grapeseed oil for cooking
  • 3/4 cup marsala wine
  • 1 cup veal or beef stock
  • 4 ounces 1 stick butter
  • 1/2 cup 1/4-inch-thick sliced mushrooms
  • Fresh herbs such as chives or grated cheese for garnish, optional

Instructions
 

  • To prepare the chicken, season the flour with salt and pepper. Slice the chicken breasts to 1/4-inch-thick medallions. Coat with the flour and tap off any excess.
  • Next, in a saucepan over medium heat, add enough oil to coat the bottom of the pan and allow to warm. After warming, add the chicken and cook until browned, 2 to 3 minutes. Flip and repeat the process. After cooking all the chicken, hold warm covered on a plate. Add the marsala to the pan over medium-high heat. This will deglaze the pan. After deglazing, reduce the wine by three-fourths volume so 2 ounces remain. Then add the mushrooms. Stir the mushrooms, scraping the sides, then finish with the veal stock. Allow the stock to warm and thicken for 4 to 5 minutes, and then remove from the heat. Stir in the butter and finish by spooning over the cooked chicken. Garnish with fresh herbs or cheese if desired.

Notes

1. For best results, pound the chicken breasts to an even 1/4-inch thickness before slicing into medallions. This ensures uniform cooking and tenderness.2. Do not overcrowd the pan when searing the chicken. Cook in batches to achieve a proper golden-brown crust, which adds crucial flavor to the dish.3. Deglazing the pan with Marsala wine is key. Ensure you scrape up all the flavorful fond (browned bits) from the bottom of the pan—this is where much of the sauce's depth comes from.4. Incorporate the butter off the heat at the very end. This emulsifies the sauce, making it glossy and rich without breaking, creating a velvety texture.