Description
This classic Chicken Marsala recipe features tender chicken cutlets simmered in a rich, flavorful Marsala wine sauce with earthy mushrooms and crispy pancetta. Perfectly browned chicken is served with a luscious sauce made from reduced Marsala wine, chicken broth, and aromatic herbs, making it a comforting Italian-American favorite ideal for dinner parties or family meals.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (trimmed, 6-8 ounces each)
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- ¾ cup all-purpose flour
- 13 teaspoons vegetable oil (divided, ¼ cup + 1 teaspoon)
- 3 tablespoons unsalted butter (cut into sixths, ⅜ stick)
- 2 teaspoons minced fresh parsley
Sauce
- 2 cups dry Marsala wine
- 4 teaspoons unflavored gelatin
- 3 ounces Shitake mushrooms (sliced)
- 2 cups low-sodium chicken broth
- 3 ounces pancetta (cut into ½-inch pieces)
- 1 pound cremini or button mushrooms (trimmed & sliced thin)
- 1 shallot (minced)
- 1 tablespoon tomato paste
- 1 clove garlic (minced)
- ¼ cup dry sherry wine
- 2 teaspoons fresh lemon juice
- 1 teaspoon minced fresh oregano
Instructions
- Reduce Marsala Sauce: In a medium saucepan over high heat, bring 2 cups of Marsala wine, gelatin, and Shitake mushrooms to a boil. Reduce heat to medium and simmer until the mixture reduces by half, about 7-9 minutes.
- Prepare Chicken Cutlets: Cut each chicken breast into three pieces by halving crosswise and then halving the thicker piece lengthwise, creating cutlets of similar size. Place cutlets between plastic wrap and pound each to an even ½-inch thickness. Season with 2 teaspoons kosher salt and ½ teaspoon ground black pepper. Let rest for 15-20 minutes.
- Strain and Reduce Sauce: Pour the reduced Marsala sauce through a fine-mesh strainer into a bowl, pressing solids to extract liquid. Discard solids. Return liquid to saucepan, add chicken broth, and bring to a boil over high heat.
- Simmer Sauce: Reduce heat to medium and simmer for 15-20 minutes until the liquid reduces to about 1½ cups. Remove from heat and set aside.
- Dredge Chicken: Place flour in a shallow dish. Dredge each chicken cutlet in flour, shaking off excess. Arrange on a wire rack placed over a rimmed baking sheet.
- Brown First Batch of Chicken: Heat 2 tablespoons of vegetable oil in a 12-inch skillet over medium heat until just smoking. Add 6 cutlets without crowding and cook undisturbed until golden brown, about 3 minutes. Flip and cook another 2-3 minutes. Transfer cutlets back to the wire rack.
- Brown Remaining Chicken: Repeat the frying process with 2 more tablespoons of oil and the remaining 6 cutlets until golden and cooked through.
- Cook Pancetta: Using the same skillet over medium-low heat, cook pancetta until crisp and browned, about 4 minutes, scraping pan to release browned bits.
- Cook Mushrooms: Add cremini mushrooms to skillet and cook, stirring and scraping frequently, until mushrooms release their liquid and start to brown, and liquid evaporates, about 7-9 minutes.
- Set Mushroom Mixture Aside: Transfer mushroom and pancetta mixture to a small bowl with a slotted spoon and set aside.
- Sauté Shallot and Garlic: Over medium-low heat, add remaining 1 teaspoon of oil and sauté minced shallot for 1 minute until softened. Stir in tomato paste and garlic and cook for 30 seconds to bloom flavors.
- Add Liquids and Simmer Chicken: Add the reduced Marsala sauce, dry sherry, lemon juice, and oregano. Bring to a simmer, then add chicken cutlets. Simmer for 3 minutes, flipping halfway through.
- Finish Sauce and Combine: Remove skillet from heat and whisk in butter until melted and sauce is smooth. Stir in parsley and mushroom/pancetta mixture. Adjust seasoning with salt and pepper if needed.
- Serve: Spoon sauce over chicken cutlets and serve over noodles, rice, or mashed potatoes.
Notes
- Using a wire rack after dredging helps excess flour fall off for a crisper crust.
- Pounding chicken cutlets ensures even cooking and tenderness.
- Reducing the Marsala wine intensifies flavor and balances acidity.
- Pancetta adds a savory, salty depth to the sauce.
- Serve with pasta, rice, or creamy mashed potatoes to soak up the delicious sauce.
- Fresh herbs brighten the final dish and can be adjusted to taste.
