Dad's Chicken Marsala Recipe

Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.

Born August 28th, 1912-1995 RIP Dad this was his signature dish

Dad's Chicken Marsala Recipe

1. 1- 1/2 pounds of boneless, skinless chicken breasts thinly sliced and pounded 1/4 inch thick.
2. flour (usually around 2 cups)
3. salt pepper to taste
4. 3 tablespoons extra-virgin olive oil 
5. 3 tablespoons salted butter 
6. portabella mushroom sliced or use another kind you prefer
7. 4 cloves garlic minced
8. 2 tablespoons flat-leaf Italian parsley
9. 2/3 cup of chicken broth
10. 1 - 1/2 cups of dry marsala wine
11. Optional: dad use to  add 1 cup of chopped prosciutto in the mushroom step

Pound the chicken to 1/4 inch in thickness.

Coat the chicken with flour.

Heat your pan to medium-high heat with oil and garlic. (we use a cast-iron skillet)


Saute the chicken turning once until golden brown.
This should only take about 5-6 minutes.

Add the mushrooms.

Cook until the mushrooms begin to crisp up.

Add a pinch of salt, pepper, and a teaspoon of chopped parsley to taste.

Stir in the Marsala wine and bring to a boil.

Reduce heat to medium, add chicken stock, and bring to a gentle simmer, until sauce has thickened. (this can take up to 10 minutes)

Garnish with more parsley, salt, pepper to taste.

Serve with a favorite cooked pasta.