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There’s nothing better than cozying up on a chilly winter night with a good, home-cooked meal. These recipes make that possible—even on busy weeknights.
Learn chef Tyler Florence’s secrets to making easy, restaurant-worthy Chicken Marsala at home and discover why his recipe has more than 1,000 five-star reviews.
Level: EasyTotal Time: 40 minPrep Time: 20 minCook Time: 20 minYield: 4 servings
If you’ve ever had this golden, tender chicken in a glossy, rich mushroom-wine sauce, you might think Chicken Marsala is a dish best left to restaurants. Luckily, CNW takes you into the secret vaults of restaurants across the country. We’re excited to share this Italian-American classic with you—it’s not as challenging as you might think. So reset your mindset now—this is an easy Chicken Marsala recipe without cream.
What Is Marsala?Marsala is a brandy-fortified wine named after the town in western Sicily where it’s produced. The grapes used in Marsala wine are dried before fermentation, increasing the wine’s sugar content. Marsala comes in three styles:Dry: Balanced acidity with mild sweetnessSemi-sweet: Medium aciditySweet: Richer flavor
Once fermented and fortified, Marsala wine is often barrel-aged, with different classifications based on aging time:Fine: 1 yearSuperiore: 2 yearsSuperiore Riserva: 4 yearsVergine: 5+ yearsVergine Stravecchio: 10+ years
Choosing the Right Marsala for Chicken MarsalaBoth dry and sweet Marsala can create a rich, caramelized sauce for Chicken Marsala. Dry Marsala has an intense nutty flavor and balanced acidity, giving the sauce a tangy depth. Tyler prefers sweet Marsala for its richness and complexity. Younger Marsala wines are ideal for cooking, while aged Marsala wines are best for sipping as an aperitif or dessert wine.
Ingredients4 skinless, boneless chicken breasts (about 1½ pounds)All-purpose flour, for dredgingKosher salt and freshly ground black pepper¼ cup extra-virgin olive oil4 ounces prosciutto, thinly sliced8 ounces crimini or porcini mushrooms, stemmed and halved½ cup sweet Marsala wine½ cup chicken stock2 tablespoons unsalted butter¼ cup chopped flat-leaf parsley
How to Make Chicken Marsala1. Prepare the chickenChef Tyler of the Food Network advises ensuring your chicken cutlets are uniform in thickness. Instead of buying pre-cut chicken cutlets, butterfly the chicken breasts by slicing them in half horizontally to create two thinner pieces. This helps tenderize the meat and ensures even cooking. Next, place a piece of parchment paper over the cutlets and pound them with a meat mallet until they are about ¼-inch thick. Uniform cutlets cook at the same rate, resulting in juicy, perfectly cooked chicken.
2. Dredge the chicken in seasoned flourTo create a golden-brown crust, dredge the chicken in seasoned flour. Mix salt and freshly ground black pepper into the flour with a fork for even distribution. Coat both sides of the chicken in the seasoned flour, shaking off any excess. The flour coating not only helps achieve a golden-brown crust but also seals in moisture and thickens the sauce.
3. Build flavor in the panDon’t discard the pan drippings—what Tyler calls the “yummy brown stuff” left after cooking the chicken. Instead, add prosciutto to the same pan and cook for about 1 minute to render the fat. Then, add mushrooms and sauté until they are nicely browned and their moisture has evaporated.
4. Deglaze the pan for a rich saucePour in sweet Marsala wine, known for its rich flavor, and let it boil for a few seconds to cook out the alcohol. Next, add organic, low-sodium chicken stock to control the dish’s salt levels. Use a wooden spoon to scrape up the flavorful brown bits from the bottom of the pan, then let the mixture simmer for a few minutes.
5. Finish with butter and parsleyAs the sauce thickens, stir in butter to add richness. Return the chicken cutlets to the pan and let them simmer in the sauce for about 1 minute, allowing the flavors to meld. Finally, garnish with a generous sprinkle of chopped parsley to brighten the dish.
This easy Chicken Marsala recipe delivers restaurant-quality flavor with minimal effort. Perfect for a cozy night in, this dish pairs well with mashed potatoes, pasta, or crusty bread to soak up the rich, velvety sauce.
Enjoy!