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How to Make Chicken Marsala

posted in Main Dishes by Kathy Maister
difficulty rating

Chicken Marsala is the name given to chicken cutlets topped with a gravy made from Marsala wine (which comes from Italy.) This recipe is also chock full of mushrooms! I used a combination of Shitake mushrooms….

…and Baby Bella mushrooms.

For the Marsala Sauce you will need:

To make the chicken cutlets you will need the following ingredients

  • 2 eggs
  • 2 tablespoons of water
  • 1 cup of dry seasoned bread crumbs
  • 1 cup of flour (to dredge the chicken)
  • 1 1/2 pounds of thin sliced boneless chicken breasts
  • 3 tablespoons of vegetable oil

Step 1

Wash and slice the mushrooms.
Crush the garlic.
Measure out all remaining ingredients needed for both the chicken cutlets and the Marsala sauce.

Step 2

Cook the chicken cutlets according to my video on how to make Chicken Cutlets.

As you’ll see on the video, boneless chicken breasts need to be first coated (dredged) in flour, then eggs, then bread crumbs.

Once you have finished coating the chicken, be sure to THROW AWAY any leftover flour, egg, and bread crumbs. Raw chicken is filled with bacteria which makes the leftovers unusable.

Step 3

When the chicken is cooked, remove it from the pan and put it on a dish. Cover the dish with tin foil to keep the chicken warm.

Step 4

Melt 1 Tablespoon of butter in the same pan you cooked the chicken in.

Add 1 clove of crushed garlic….

…and the cleaned and sliced mushrooms, and cook for 1 minute over medium heat.

Stir in 2 Tablespoons of flour and cook for another 30 seconds.

Add 3/4 cup of chicken stock

…and 1/2 cup of Marsala.

Stir until thickened and…

…continue cooking for another 4-5 minutes or until the mushrooms are tender.

Add some salt and pepper to taste and pour the sauce over the cooked chicken.


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Terri said:

This looks so good. Learned how to do my cutlets by watching your video in the past. However, during the week when I don’t have much time I make chicken marsala simply by dredging in flour and skip the bread crumbs…less calories too.

Kathy Maister said:

Hi Terri, great tip! I too sometimes just dredge the chicken in just flour and it turns out light and crispy!

IhNo said:

Hello Kathy,

Is there any alternative for Marsala? I leave here in Manila, Philippines and I didn’t notice yet if we have that kind of wine here.

Hope to here from you soon.

Thank you very much.

Kathy Maister said:

Hi IhNo, You could try Madeira or a sweet sherry but keep in mind that it would then not be Chicken Marsala!

wafa said:

hi kathy, thanks for your recipes , we do not use wine , so what i have to use insted.thanx

Cooking home food said:

You make cooking fun with the step by step photos of the recipe and the ingredients. I like your choice of home made sauce – the Marsala Sauce. Many opt for commercial sauces but I believe that if we really want to do away with the additives, we can do it ourselves.Thanks.

startcooking said:

Wafa, you could try using chicken stock instead of the wine but then it would not be Chicken Marsala!

Thanks Chf!

Mary said:

I’ve never tried a brisket; sounds easy enough. Do you have a slow cooker version?

Adam said:

I’ve made this with Cremini mushrooms, added a 1/4 cup chopped flat leaf parsley, and an ounce or two of Prosciutto that was sliced into super thin strips. 

Oh, and I didn’t use the bread crumbs either, I found it too heavy when I did.

Great recipe.  =]  

june said:

does the marsala wine burn off when cooking. i’m thinking of people who take medications and are not allowed any alcohol

startcooking said:

June, there is a big discussion on this in the comment section of my Guinness Stout Beef Stew recipe.
I’ll let you be the judge.

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