By Grocery List Plus Editorial Staff | Published on June 4, 2026

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Chicken Marsala

Serves 6

332 cal · 40 min

Chicken Marsala

Recipe GLPRb8d791ebd4b0d5

4.3(1)
Italian
Main Course
40 min
332 cal
Servings: 6
Stovetop

Pan-seared chicken cutlets finished in a rich Marsala wine reduction with sautéed mushrooms and shallots. The chicken is pounded thin for quick, even cooking, then dredged in flour and cooked until golden. A savory sauce made from Marsala wine, chicken stock, and butter brings everything together for an elegant Italian-inspired main course.

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Ingredients

1 1/4 lb. chicken cutlets, pounded until 1/4 inch thick (about 8)

Kosher salt, to taste

Freshly ground black pepper, to taste

1/3 cup plus 1 tbsp. all-purpose flour

5 tbsp. olive oil

5 tbsp. unsalted butter

8 oz. white button mushrooms, sliced

2 tbsp. minced shallots

1 clove garlic, minced

1/3 cup dry Marsala wine

1/3 cup chicken stock

1 tbsp. finely chopped fresh parsley, for garnish (optional)

Directions

  1. Pat the chicken cutlets dry with paper towels. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet until they are approximately 1/4 inch thick. Season both sides generously with kosher salt and freshly ground black pepper.

  2. Pour the flour into a shallow dish. Working in batches, dredge each seasoned chicken cutlet in the flour, coating both sides evenly and shaking off any excess.

  3. Heat 2 1/2 tbsp. of the olive oil in a large skillet over medium-high heat. Once the oil shimmers, working in batches to avoid overcrowding, sear the chicken cutlets for 2 to 3 minutes per side until golden brown and cooked through (internal temperature of 165°F). Transfer cooked chicken to a plate and set aside. Add the remaining 2 1/2 tbsp. of olive oil between batches if needed.

  4. In the same skillet, melt 1 tbsp. of the butter over medium heat. Add the sliced mushrooms and cook, stirring occasionally, for 5 to 7 minutes until they release their moisture and begin to brown. Season lightly with salt and pepper.

  5. Add the minced shallots and garlic to the mushrooms and cook for 1 to 2 minutes, stirring frequently, until fragrant.

  6. Pour in the Marsala wine, scraping the bottom of the pan with a wooden spoon to release any browned bits. Let the wine reduce by half, about 2 to 3 minutes.

  7. Add the chicken stock to the pan and bring to a simmer. Cook for 2 to 3 minutes until the sauce slightly reduces.

  8. Remove the skillet from heat and whisk in the remaining 4 tbsp. of cold butter, one tablespoon at a time, until the sauce becomes glossy and emulsified.

  9. Return the cooked chicken cutlets to the skillet, nestling them into the sauce. Warm through over medium heat for about 1 to 2 minutes.

  10. Divide the chicken among serving plates and spoon the mushroom-Marsala sauce over the top. Garnish with fresh parsley if desired and serve immediately.

Comments

Grocery List Plus Editorial Staff4.25

Chicken Marsala checks all the boxes for Charlotte pantries: chicken, mushrooms, shallots, garlic, and stock are standard at Harris Teeter, Food Lion, Walmart, and ALDI, but Marsala wine requires a liquor stop, which adds friction on a weeknight. At roughly $2.50 per serving driven by chicken breast and butter, it fits a modest budget. The stated 40 minutes is honest for pounding, sautéing, and reducing the sauce, though you need focused attention at the stove to avoid overcooking the delicate cutlets. It reheats reasonably well and yields solid leftovers, making it a dependable choice for a family dinner—just budget the extra errand for the wine.

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