How to Make Chicken Marsala

Chicken Marsala is the name given to chicken cutlets topped with a gravy made from Marsala wine (which comes from Italy.) This recipe is also chock full of mushrooms! I used a combination of Shitake mushrooms….

…and Baby Bella mushrooms.

For the Marsala Sauce you will need:

1 pound of mushrooms, cleaned and sliced
1 Tablespoon of butter
1 clove of garlic, crushed
2 Tablespoons of flour
1/2 cup of Marsala
3/4 cup of chicken stock

To make the chicken cutlets you will need the following ingredients

2 eggs
2 tablespoons of water
1 cup of dry seasoned bread crumbs
1 cup of flour (to dredge the chicken)
1 1/2 pounds of thin sliced boneless chicken breasts
3 tablespoons of vegetable oil

Step 1

Wash and slice the mushrooms.
Crush the garlic.
Measure out all remaining ingredients needed for both the chicken cutlets and the Marsala sauce.

Step 2

Cook the chicken cutlets according to my video on how to make Chicken Cutlets.

As you’ll see on the video, boneless chicken breasts need to be first coated (dredged) in flour, then eggs, then bread crumbs.

Once you have finished coating the chicken, be sure to THROW AWAY any leftover flour, egg, and bread crumbs. Raw chicken is filled with bacteria which makes the leftovers unusable.

Step 3

When the chicken is cooked, remove it from the pan and put it on a dish. Cover the dish with tin foil to keep the chicken warm.

Step 4

Melt 1 Tablespoon of butter in the same pan you cooked the chicken in.

Add 1 clove of crushed garlic….

…and the cleaned and sliced mushrooms, and cook for 1 minute over medium heat.

Stir in 2 Tablespoons of flour and cook for another 30 seconds.

Add 3/4 cup of chicken stock…

…and 1/2 cup of Marsala.

Stir until thickened and…

…continue cooking for another 4-5 minutes or until the mushrooms are tender.

Add some salt and pepper to taste and pour the sauce over the cooked chicken.

Enjoy!

Recipe: Chicken Marsala

serves 4

2 eggs
2 tablespoons of water
1 cup of dry seasoned bread crumbs
1 cup of flour (to dredge the chicken)
1 1/2 pounds of thin sliced boneless chicken breasts
3 tablespoons of vegetable oil
16 ounces of mushrooms – cleaned and sliced
1 tablespoon of butter
1 clove of garlic – crushed
2 tablespoons of flour (for the sauce)
1/2 cup of Marsala
3/4 cup of chicken stock
1 pinch of salt and pepper (adjust to taste)

Mix eggs and water together.

Dredge chicken in one cup of flour.

Dip chicken into egg wash.

Coat chicken with bread crumbs.

Fry chicken in oil 1.5 – 2 minutes, on medium high heat, on each side depending on thickness.

Remove chicken from pan and keep warm on a heated dish.

Melt the butter in the same fry pan. Add the garlic and mushrooms and cook for 1 minute over medium heat.

Sprinkle on 2 tablespoons of flour and cook for another 30 seconds. Add Marsala and chicken stock and stir until thickened. Continue cooking until mushrooms are tender, approximately 4-5 minutes.

Add salt and pepper to taste.