This Chicken Marsala recipe, aka Pollo al Marsala, is a traditional Italian-American dish comprised of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. Topped with crispy prosciutto and fresh parsley, this is decadence at its finest! Pair with homemade polenta or risotto to complete the meal.
Homemade Chicken Marsala
“Pollo al Marsala” is simply translated to Chicken Marsala. If you’ve not had this dish, you’re missing out! You might have ordered Chicken Marsala when dining out, but if you haven’t attempted it at home, then you’ll be thrilled to know that it’s so easy to make. So much so, you’ll be wondering why you haven’t done it sooner!
A few things to remember when making this Chicken Marsala recipe:
- Don’t overcrowd the pan.
- Cook the chicken in batches, if necessary.
- Please, please, please resist the urge to flip the chicken numerous times. (You don’t want to rip apart that beautiful golden flour coating!)
My favorite part of this dish is the sauce. I’m drooling just thinking about it. It’s rich, robust, and pretty darn sexy. The Marsala is def the star but the mushrooms & prosciutto don’t fall by the waist side. You have just the right amount of salt & crisp from the Prosciutto and the Mushrooms, well you know I could talk about mushrooms for days. There is just something about a ‘shroom!
What Is Marsala?
Marsala is a dessert wine and is produced in the region surrounding the Italian city of — where else — Marsala in Sicily. This liquid libation is meant to sipped at room temperature or used in dishes like this classic Italian comfort food, Chicken Marsala.
- Chicken Cutlets — I use 3-4 large chicken breasts and slice them in half and tenderize, if needed.
- All-Purpose Flour — To dredge the cutlets in for the breading.
- Extra Virgin Olive Oil — Or another light-tasting oil with a high smoke point for frying, like avocado oil.
- Shallots — You can also use one small onion. Either way, mince them finely.
- Prosciutto — Roughly torn. Could also substitute bacon or pancetta cubes.
- Marsala Wine — This deglazes the skillet and adds a ton of sweet, slightly bitter flavor to the sauce.
- Chicken Stock — Along with the wine, this is the foundation of the Chicken Marsala sauce.
- Fresh Mushrooms — Like baby bellas or button mushrooms, sliced thin.
- Unsalted Butter — To make the sauce even more luscious!
- Salt and Freshly Cracked Black Pepper — To taste.
- Flat Leaf Italian Parsley — Roughly chopped for garnish.
How To Make Chicken Marsala
- Prepare the Chicken — Pound the chicken cutlets flat, and season heavily with salt and pepper. Then. dredge in the flour and set on a wire rack. Heat olive oil in a large cast iron skillet over medium-high heat. Once hot, add the prepared cutlets and pan fry for 4-5 minutes per side until golden brown and crispy. Transfer chicken from pan onto a plate, and keep warm (but don’t cover with foil.)
- Prepare the Marsala Sauce — In the same skillet over medium heat, cook the prosciutto until just crispy and add the shallots, mushrooms, and butter to make a roux. Cook for 5 minutes, or until the shallots are translucent. Add the Marsala wine, stir, and bring to a boil. Add chicken stock and remaining butter, then simmer until it reduces slightly.
- Assemble the Chicken Marsala and Serve — Return chicken to pan to heat through. Garnish with chopped Italian Parsley, serve hot, and enjoy!
What To Serve with Chicken Marsala
Storage, Freezing, and Reheating Instructions
- Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze cooled leftovers in an airtight, freezer-safe container for up to 3 months.
- Reheat thawed or chilled leftovers in a nonstick skillet over medium-low heat or in a microwave for 2-4 minutes until warmed through.
More Recipes To Try
If you enjoyed this homemade Chicken Marsala recipe, then you’ll love these other decadent — yet simple — meals:
- Chicken with Creamy Mushroom Sauce
- Mushroom and Bacon Tart
- Creamy Risotto with Crispy Mushrooms
- Chicken Marsala Pot Pie
- Broccolini Mushroom Salad
- 3 - 4 large chicken breasts - cut in half (into cutlets)
- Flour - enough to dredge chicken
- 1/4 cup extra virgin olive oil
- 2 small shallots - julienne OR 1/2 small onion - minced
- 3 slices of Prosciutto - roughly torn
- 1 cup MARSALA wine
- 1/2 cup Chicken Stock
- 2 cups fresh mushrooms - sliced
- 3 tablespoons unsalted butter - divided
- flat leaf Italian Parsley for garnish - roughly chopped
- Place a piece of saran wrap on top of chicken and pound flat. Season with salt/pepper. Dredge in flour.
- In a large skillet, pour olive oil and heat over medium high heat. When oil is hot add floured chicken cutlets.
- Depending on the thickness of chicken, cook about 4-5 minutes per side until chicken is golden brown. Do not crowd your pan. Cook in batches if necessary.
- Transfer chicken from pan onto a plate. Keep warm.
- Reduce heat to medium. In skillet, add prosciutto into pan with drippings and stir. Cook for approximately one minute.
- Add shallots (or onions), mushrooms and 1 tablespoon of butter. Stir and cook for approximately 5 minutes, until shallots are translucent.
- Add wine, stir and bring to a boil. Add chicken stock and remaining butter. Simmer until it reduces slightly, about 2 minutes.
- Return chicken to pan to heat through.Flour from chicken will help to thicken the sauce further.
- Garnish with chopped Italian Parsley.
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