How to Craft Delectable Chicken Marsala at Your Restaurant

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Christina Flores

· 2 min read

Chicken Marsala Restaurant-Style Recipe

Prep Time: 20 minutes

Cook Time: 30 minutes

Additional Time: 10 minutes

Total Time: 1 hour

Servings: 4


  • 4 boneless, skinless chicken breasts, pounded thin
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 8 ounces cremini or button mushrooms, sliced
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 cup Marsala wine
  • 1 cup chicken broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh parsley

Steps to Cook:

  1. Prepare the Chicken: a. Place the chicken breasts between two sheets of plastic wrap or wax paper and pound them to an even thickness of about 1/2 inch. b. In a shallow dish, combine the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture, shaking off any excess.

  2. Cook the Chicken: a. In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. b. Add the chicken breasts and cook for 3-4 minutes per side, or until golden brown. Transfer the cooked chicken to a plate and set aside.

  3. Cook the Mushrooms: a. In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. b. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are lightly browned. c. Add the minced shallot and garlic, and cook for an additional 1-2 minutes, until fragrant.

  4. Make the Marsala Sauce: a. Deglaze the skillet with the Marsala wine, scraping up any browned bits from the bottom of the pan. b. Add the chicken broth and bring the mixture to a simmer. c. Reduce the heat to medium-low and let the sauce simmer for 5-7 minutes, or until it has thickened slightly. d. Stir in the unsalted butter until it is melted and well combined.

  5. Finish the Dish: a. Return the cooked chicken breasts to the skillet, nestling them in the Marsala sauce. b. Simmer the chicken for an additional 5-7 minutes, or until it is cooked through and the sauce has thickened further. c. Remove the skillet from the heat and stir in the chopped fresh parsley.

Cook’s Note:

  • For a richer sauce, you can use a combination of Marsala wine and beef or chicken stock.
  • If the sauce becomes too thick, you can thin it out with a splash of additional broth or wine.
  • Serve the Chicken Marsala with mashed potatoes, rice, or a side of roasted vegetables for a complete and satisfying meal.

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About Christina Flores

Hi, I am Christina Flores, author of I'm passionate about creating delicious and nutritious recipes to help people lead healthier lives. Join me on this culinary journey as we explore the world of healthy eating together!