Why You’ll Love this Marsala Chicken
Every home cook needs a few showstopper recipes in their arsenal, and this Marsala Chicken absolutely deserves a spot at the top of your list. I’m talking about tender chicken cutlets, golden-brown and nestled in a silky sauce that’s somehow both rich and light at once.
The magic happens when the sweet Marsala wine mingles with savory prosciutto and earthy porcini mushrooms. Can you imagine the aroma wafting through your kitchen? It’s restaurant-quality elegance without the fuss. Perfect for date nights, dinner parties, or just treating yourself to something special.
What Ingredients are in Marsala Chicken?
The beauty of Marsala chicken lies in its relatively simple ingredient list that transforms into something truly spectacular. Each component plays a significant role in building those complex flavors that make this dish such a showstopper.
The combination of savory prosciutto, earthy mushrooms, and sweet Marsala wine creates a harmony that’s greater than the sum of its parts—like a delicious chemistry experiment happening right in your skillet.
- 4 boneless skinless chicken breasts (about 1½ pounds)
- All-purpose flour for dredging
- Kosher salt and freshly ground black pepper
- ¼ cup extra virgin olive oil
- 4 ounces thinly sliced prosciutto
- 8 ounces porcini mushrooms, stemmed and halved
- ½ cup sweet Marsala wine
- ½ cup chicken stock
- 2 tablespoons unsalted butter
- ¼ cup chopped flat leaf parsley
When shopping for these ingredients, quality really matters.
Can’t find porcini mushrooms? Cremini or shiitake mushrooms make excellent substitutes while still providing that earthy depth.
And while sweet Marsala wine is traditional (and honestly, irreplaceable for the authentic flavor), make sure you’re buying actual Marsala wine from the liquor section, not “cooking Marsala” from the grocery aisle, which often contains salt and other additives.
The prosciutto adds a beautiful salty complexity, but in a pinch, thinly sliced bacon can work too—though the flavor profile will shift slightly toward the smokier side.
How to Make this Marsala Chicken
The magic of Marsala chicken begins with preparing those chicken cutlets just right. Start by placing your 4 boneless skinless chicken breasts side by side on a cutting board and cover them with plastic wrap. Now comes the fun part—grab your meat mallet and pound those breasts until they’re about 1/4-inch thick. This tenderizing step is essential, creating the perfect canvas for all those wonderful flavors to come. Using a professional meat tenderizer with proper weight distribution ensures even thickness throughout the chicken breast for optimal cooking results.
Meanwhile, prepare a shallow platter with all-purpose flour seasoned generously with kosher salt and freshly ground black pepper, mixing with a fork until well distributed.
Heat 1/4 cup of extra virgin olive oil in a large skillet over medium-high heat until it shimmers. When that oil is nice and hot (you might see small ripples across the surface), dredge both sides of your chicken cutlets in the seasoned flour, making sure to shake off any excess—nobody wants gummy chicken!
Add the cutlets to the pan and let them sizzle away for about 5 minutes on each side until they develop that gorgeous golden crust. If your pan feels crowded, work in batches—crowded chicken steams rather than sears, and we’re after that beautiful caramelization. Once golden, transfer the chicken to a large platter in a single layer to keep warm.
Now for the sauce that makes this dish truly special. Lower the heat to medium and add 4 ounces of thinly sliced prosciutto to those flavorful pan drippings, sautéing for just a minute to render some of that luxurious fat.
Add 8 ounces of halved porcini mushrooms and sauté until they’re nicely browned and have released their moisture, about 5 minutes. Season with salt and pepper, then pour in 1/2 cup of sweet Marsala wine, letting it bubble away for a few seconds to cook off the alcohol.
Add 1/2 cup of chicken stock and let it simmer briefly to reduce slightly. Finish the sauce by stirring in 2 tablespoons of unsalted butter for richness, then return the chicken to the pan, allowing everything to simmer gently for another minute until the chicken is heated through.
Before serving, season to taste and sprinkle with 1/4 cup of chopped flat leaf parsley for a fresh, herbaceous finish that brightens the whole dish.
Marsala Chicken Substitutions and Variations
While most classic Marsala chicken recipes follow a time-honored formula, don’t feel constrained by tradition when making this delicious Italian dish. I’m a firm believer in making recipes your own.
No porcini mushrooms? Regular button or cremini work beautifully. Can’t find prosciutto? Pancetta or even bacon can provide that salty depth. Dry Marsala creates a more savory profile, while sweet Marsala offers that signature subtle sweetness.
For a richer sauce, try adding a splash of cream. Vegetarians might substitute portobello caps for chicken. And, between us, a handful of frozen peas adds lovely color and sweetness.
What to Serve with Marsala Chicken
Now that we’ve explored some creative substitutions, let’s talk about what goes perfectly alongside this Italian classic.
I always reach for starchy sides that can soak up that heavenly sauce—creamy polenta, buttery mashed potatoes, or al dente pasta work beautifully.
Can you imagine twirling fettuccine coated in that silky marsala goodness?
For vegetables, roasted asparagus or sautéed green beans add color and freshness.
A simple arugula salad with lemon vinaigrette cuts through the richness.
And bread, oh the bread—a crusty Italian loaf for sauce-mopping is practically mandatory in my book.
Final Thoughts
After mastering this classic Italian dish, I’m convinced Chicken Marsala deserves a permanent spot in your cooking repertoire.
The magic happens when the sweet Marsala wine meets the earthy porcini mushrooms, creating a sauce that’s simultaneously sophisticated and comforting.
What I love most? It’s impressive enough for date night but simple enough for Tuesday dinner.
The prosciutto adds that perfect salty note, while the butter finish gives the sauce its silky texture.
