Chicken Marsala (Polla alla Marsala) is a popular Italian-American restaurant dish and it takes its name from Marsala wine, a fortified dry/sweet wine used for the sauce which is produced in western Sicily. Chicken Marsala is easy to prepare and universally loved by Italian food fans. Mastering this dish will provide an easy and consistently good meal for your Italian food loving family and friends.
Our version includes high quality chicken, stock mushrooms, and freshly chopped parsley – this is a dish that screams to be made at home! We do recommend that you pound the chicken cutlets/breasts before cooking given that you’ll get thin and tender cutlets. Deglazing the pan with Marsala (and stock if needed) after cooking the chicken creates the wonderful marsala wine sauce.
- 3 tablespoons of salted butter
- ½ cup Marsala wine (dry or sweet)
- Juice of ½ lemon
- Bunch of pasley, finely chopped
- Salt and pepper to taste
- Extra virgin olive oil
- Container of stock mushrooms (sliced) - you can use fancier mushrooms, but in our view this is a basic chicken dish so more elaborate ingredients are unnecessary.
- 2-3 chicken breasts - cut into 3 pieces each (you can flatten the breasts if you'd like for more tender chicken
- ½ cup flour
- Heat a large pan over medium heat and add 2-3 tablespoons of olive oil and add the sliced mushrooms. Add salt and pepper and cook for 5-10 minutes. Move the cooked mushrooms, and any liquid, to a clean plate.
- Flour the chicken breasts and remove any excess flour. Add 1 tablespoon of olive oil and 2 tablespoon of butter to the same pan and brown each side of the chicken breasts (about 2-3 minutes on each side).
- Remove the chicken breasts to a clean plate and add another tablespoon of butter to the pan. Raise the heat to high and add the wine and lemon juice; cook for 3-4 minutes and add the chicken breasts and mushrooms back to the pan. Lower the heat and add the parsley. Cook for another 3-5 minutes.