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Chicken Marsala is a classic for good reason! Tender chicken breasts and a creamy, earthy mushroom sauce come together to create culinary magic. We are kicking things up a notch by adding even more flavor into the sauce by incorporating dried porcini mushrooms. The flavorful base begins with a porcini and Marsala reduction that does take just a little more time, but trust us, it’s completely worth the extra effort!
Juicy pan-fried chicken and loads of mushrooms swim in a creamy sauce with rich flavor that pulls everything together.
While fresh mushrooms infuse the rich Marsala wine sauce with earthiness, the key ingredient to making the most delicious sauce is dried porcini mushrooms. We incorporated this into our recipe because re-hydrating them in the sauce adds an even more intense flavor.
Why This Chicken Marsala Recipe Works
Deeper flavor from reduction: A dried porcini mushroom and Marsala wine reduction gives the sauce earthy depth with a touch of sweetness. Make it ahead if you want to save time.
Balanced, bold taste: Aromatics, mushrooms, pancetta, chicken, and cream come together in a sauce that’s rich, savory, and layered.
Elegant but approachable: Sophisticated enough for date night or holidays, simple enough for a cozy weeknight dinner.
Easy to prepare. There are a couple of extra steps, but the flavor payoff is big. If you’re short on time, try my mushroom marsala sauce and spoon it over skillet chicken for a faster option.
If you want something a little quicker, try my chicken breasts in mushroom sauce.
If you love this recipe, try our Marsala sauce pasta.
Recipe Tips
Choose the right Marsala: Dry Marsala works best for savory dishes. Save the sweet Marsala for desserts.
Pound chicken evenly: This ensures quick, even cooking and keeps the cutlets tender.
Don’t skip dredging: A light flour coating helps the chicken brown well and also thickens the sauce slightly.
Sauté mushrooms: Let them release their liquid and start to caramelize before stirring.
Thicken to your taste: Add flour with the tomato paste for a gravy-like sauce, or skip it if you prefer a thinner, more brothy sauce.
Finish with butter off heat: Stirring in butter at the end makes the sauce silky without breaking.
Plan ahead: The Marsala-porcini reduction can be made a day in advance to cut down prep time.
Make your own cutlets: Slice two large chicken breasts in half horizontally to create four thin cutlets. Or, buy pre-sliced chicken if you prefer.
Pound for even cooking: Lightly pound the thick end of each cutlet so it matches the thinner side. This makes the chicken more tender and helps it cook evenly.
If you enjoy classic Italian-American dishes, my chicken Francese is another favorite to try.
If you are looking for another unique way to cook chicken, try our bundt pan chicken.
Frequently Asked Questions
Marsala is the signature flavor, but if you don’t have it, you can substitute with Madeira or a dry sherry.
Cremini mushrooms are a classic choice, but the dried porcini in this recipe add extra depth. If porcini aren’t available, try dried shiitake or dried wild mushrooms would work great.
Yes, bacon or prosciutto both work. Bacon adds smoky flavor, while prosciutto keeps it more delicate.
Traditional recipes don’t always use cream, but this recipe adds butter at the end for richness. You can stir in a splash of cream if you like a silkier sauce.
What to Serve with Chicken Marsala
This is one of those dishes that tastes incredible with a number of sides! The rich, gravy-like sauce is delicious over our ricotta mashed potatoes, rice or your favorite pasta.
You can serve it with a vegetable like green beans or asparagus, or a simple side salad and slice of crusty bread.
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Chicken Marsala with Porcini Mushrooms
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Ingredients
- 2 cups dry Marsala
- 1 ounce dried porcini mushrooms, or mixed dried wild mushrooms
- 1 cup chicken broth
- 4 chicken cutlets, or 2 chicken breasts, (see notes)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¾ cup all-purpose flour
- 2 to 4 tablespoons vegetable oil
- 3 ounces pancetta, cut into ½-inch pieces
- 1 pound cremini mushrooms, sliced
- 2 shallots, finely chopped
- 1 tablespoon tomato paste
- 1 to 2 garlic cloves, minced
- 2 teaspoons fresh lemon juice
- 1 teaspoon fresh oregano, chopped
- 3 tablespoons butter, cut into 6 pieces
Instructions
Marsala and Porcini Reduction:
- In a medium saucepan, bring the Marsala and the dried mushrooms to a boil over high heat. Reduce the heat to medium-high and simmer until reduced by half, about 6-8 minutes.
- Remove from heat and add the chicken broth. Set the mixture aside and let the dried mushrooms continue to soak for 10 to 15 minutes or until re-hydrated.
Prep the Chicken:
- Place the cutlets between two sheets of plastic wrap and pound gently to an even ½-inch thickness, I typically only have to pound the thick end of the chicken breast. Season both sides of the chicken with salt and pepper.
- Place the flour in a shallow dish. Dredge each cutlet in the flour until completely coated (save some of the flour for later in step 4 if you want to thicken the sauce).
- Heat 2 tablespoons of vegetable oil in a 12-inch skillet over medium-high heat. Cook the cutlets until golden brown on both sides, about 2-3 minutes per side. Transfer to a plate.
Pancetta and Mushroom Sauté:
- Return the skillet to medium-low heat, add the shallots and cook until soft. Toss in the garlic and pancetta. Cook until the pancetta is brown and crisp.
- Add the sliced cremini mushrooms and cook until they release their liquid and start to brown, about 8 minutes. Stir in the tomato paste.
- If you like your Marsala sauce thick like gravy, stir in 2 to 3 tablespoons of flour and cook for 1 to 2 minutes (adding flour now will prevent the sauce from getting lumpy). If you like your sauce thin, omit the extra flour.
Prepare Sauce:
- Stir in the reduced Marsala mixture along with the reconstituted mushrooms. Add the lemon juice and oregano.
- Bring the sauce to a boil then reduce the heat to a gentle simmer. Simmer for 3 to 4 minutes until slightly reduced.
Final Steps:
- Add the chicken cutlets back to the sauce and simmer for about 3 minutes, flipping halfway.
- Remove the pan from the heat and stir in the butter. Season with additional salt and pepper if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I am not crazy about chicken breast, but that mushroom sauce looks seriously good!
Thank you Angie!!