Classic Chicken Marsala

I discovered this recipe during a wine-tasting trip to Italy, where a local chef showed me that authentic Marsala sauce doesn’t need heavy cream or complicated techniques. The simplicity shocked me – just good wine, fresh mushrooms, and patience.

The biggest mistake people make with Chicken Marsala is rushing the wine reduction. Those 6-7 minutes might feel long when you’re hungry, but they’re what transforms basic ingredients into that rich, glossy sauce that makes this dish famous.

Don’t let anyone tell you this needs fancy mushrooms. Regular button mushrooms from the grocery store work perfectly – they’re literally designed to soak up flavor. Just make sure they’re fresh, not slimy.

What You’ll Need

For the Chicken:

• 4 thin boneless skinless chicken breasts
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup all-purpose flour
• 4 teaspoons olive oil (divided)

For the Sauce:

• 8 ounces white or cremini mushrooms, sliced
• 4 cloves garlic, minced
• 1 cup Marsala wine
• 1/2 cup chicken broth
• 2 tablespoons fresh parsley, minced

Optional:

• 12 ounces cooked spaghetti

Steps

1. Season chicken breasts with salt and pepper. Coat them in flour, shaking off excess. The coating should be light – we’re not making fried chicken here.
2. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Sear chicken until golden brown, about 7 minutes per side. Remove and keep warm.
3. In the same skillet (don’t clean it!), heat remaining olive oil. Add mushrooms and cook until they release their moisture and start to brown, 3-4 minutes.
4. Add garlic, cook for 1 minute until fragrant but not brown. Pour in wine and broth, scraping up the brown bits from the pan.
5. Let sauce simmer until reduced by half (about 6-7 minutes). The sauce should coat the back of a spoon.
6. Return chicken to pan, spoon sauce over top. Let everything mingle for a minute before serving.

Substitutions That Actually Work

• Replace Marsala with 1 cup dry sherry mixed with 1 tablespoon brandy
• Swap chicken breasts for pork cutlets, keeping the same cooking time
• Use dried porcini mushrooms (rehydrated) instead of fresh – use 2 ounces dried plus their soaking liquid

Making It Diabetes-Friendly

• Skip the flour dredging – instead, season chicken with 1 tablespoon almond flour mixed with spices
• Serve over cauliflower rice instead of pasta
• Use 1/2 cup Marsala wine and increase broth to 1 cup to reduce carbs while maintaining flavor

Tips & Storage

• Make ahead: Cook chicken and sauce separately, store up to 2 days, combine when reheating
• Freezes well for up to 3 months – thaw overnight and reheat gently
• For crispier chicken, don’t stack pieces when storing leftovers
• Reheat in a covered skillet over low heat with a splash of broth to revive the sauce