This easy chicken Marsala recipe proves that dinner doesn't have to be complicated to be delicious -- start to finish, this simple dish will only take 35 minutes. Healthy and quick, this is the perfect recipe for chicken Marsala.
Chicken Marsala showcases Italy's most famous fortified wine, Marsala. This smoky, aged wine is usually served as an aperitif or dessert wine, and it comes in a variety of styles from dry (secco) to sweet (dolci). For best results, select a dry Marsala. Dry sherry can also be used as a substitute to create the dish's signature Marsala sauce.
Learn how to make easy chicken Marsala with our favorite recipe:
Season the Flour
In a shallow bowl combine 1/4 cup all-purpose flour; 1/2 teaspoon dried marjoram, crushed; 1/8 teaspoon salt; and 1/8 teaspoon ground black pepper. This will be used to dredge the chicken.
Tip: You can substitute dried thyme or Italian seasoning for the marjoram if you like.
Pound the Chicken Breasts
Chicken Marsala starts with skinless, boneless chicken breast halves that are pounded thin before dredging them in the seasoned flour. These thin pieces are called chicken cutlets. Pounding them allows the chicken to cook evenly and quickly in melted butter. The seasoned flour browns and gets slightly crispy in the butter, infusing the chicken breasts with flavor.
Saute the Mushrooms and Chicken
Tip: White button mushrooms or brown cremini mushrooms work well. Five ounces of mushrooms yields 2 cups sliced.
Make the Sauce
Chicken Marsala is saucy enough to serve over hot cooked pasta such as capellini, linguine, or fettuccine, if you like. If using pasta, cook it according to package directions, preparing about 1 cup cooked pasta per person. Or instead of pasta, considering serving the dish with sliced Italian bread or our two-ingredient flatbread to mop up the sauce.