Chicken Marsala

Ready to elevate your dinner game with a Chicken Marsala that's seriously the best you've ever had?

This recipe takes a classic favorite and turns it up a notch with a Marsala and porcini mushroom reduction that's nothing short of magic. The secret? Those dried mushrooms. Rehydrating them in the Marsala mix infuses the sauce with an intense, earthy flavor and adds incredible depth.

This Chicken Marsala might be a game-changer regarding taste, but it does ask for more of your time. But trust me, it's worth every minute. And here's a tip: The Marsala reduction can be made a day ahead.

We recommend using a dry marsala wine because a sweet marsala makes the dish.. .well, just too sweet ;)

5 from 8 votes

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Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: servings

Calories: 702kcal

Author: Dahn Boquist

Ingredients

2 cups dry Marsala
1 ounce dried porcini mushrooms or mixed dried wild mushrooms
1 cup chicken broth
2 boneless skinless chicken cutlets (see notes)
½ teaspoon salt
½ teaspoon 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 small shallots finely chopped
1 tablespoon tomato paste
1 garlic clove minced
2 teaspoons lemon juice
1 teaspoon minced fresh oregano
3 tablespoons unsalted 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

You can either purchase pre-sliced chicken cutlets or slice your own. To slice your own cutlets, slice two large chicken breasts in half horizontally so you have four thin cutlets or steaks.
Pounding the cutlets will tenderize them and it will help them cook more evenly, The goal is to make the thick part of the chicken an even thickness to the thinner end.

Recipe inspired by Cooks Illustrated.

Nutrition