The sauce is light, easy to make and so delicious.
The flavors are with a buttery marsala sauce and garlic.
Mushrooms can be added and it can be served alone or with the addition of pasta or rice on the side.
This is a very old version of the popular dish you may find in Resturants that are laced with thick brown gravy, you won't find that here.
The chicken is coated with a lightly seasoned flour, sauteed to perfection and fork-tender in a mouth-watering delicious sauce.
Through the years we adapted the recipe to be less complicated just like our Baked Lemon Cutlet recipe and Parmesan Crusted Chicken, both two family favorites.
Give my version a try, and scroll down to this simple recipe we all love in our home.
Delicious Marsala Sauce
This recipe isn't complicated and very easy.
The sauce is quick and just subtle flavors, not a heavy gravy found in many establishments on the menu.
This is how we love ours and a version made over the last 40 years that never fails me.
Mushrooms can be added to the recipe, I leave it as an option since it's a preference on who likes them in my family.
Keep in mind recipes are a guideline and meant to be tested by your taste, no right or wrong.
If you like more salt or other seasonings, by all means, adapt away, it's your recipe once you read this one!
Ingredients You Will Need
- boneless chicken breasts sliced in medallions (like 3-inch circles)
- flour
- garlic powder
- salt, pepper to taste
- dried or fresh parsley chopped
- water or buttermilk
- Sweet or Dry Marsala wine
- chicken broth
- butter
- minced garlic
- Optional: 1 lb of sliced mushrooms (fresh) washed
- grated cheese, red pepper flakes
- Cooking oil for frying
Side Dishes for Meats
- mushrooms sliced, carrots, peas
- corn on the cob
- any kind of potatoes
- roasted vegetables
- pasta with butter
- rice white or brown
- Caprese salad
- baked artichoke hearts
Don't Forget to Pin this Easy Recipe for Chicken Marsala
Some Chicken Marsala History
Chicken Marsala is an Italian-American dish made from chicken cutlets, mushrooms, minced garlic or shallots, and Marsala wine, and almost none of an Authentic Italian version of this dish is ever served with pasta.
American based restaurants serve am Italian-American cuisine with always pasta as a side dish angel hair or (capellini)
It is a variation of traditional Italian scaloppini dishes, have many styles of this dish throughout Italy.
The actual recipes date back to the 19th century when it most likely originated with English families who lived in western Sicily, where Marsala wine is produced and I try to use only those from there for my recipe.
The chicken is coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce.
It's simple and outrageously delicious, not to mention my favorite chicken dish besides lemon chicken cutlets!
Enjoy and let me know what you think!
Easy Chicken Marsala
Yield: 6
prep time: 15 Mcook time: 30 Mtotal time: 45 M
This is an easy chicken marsala made all in one pan. It's lightly coated with flour, sauteed, then placed in a delicious marsala sauce and served with your favorite pasta dish.
ingredients:
- 2 large boneless chicken breasts sliced in medallions (or strips)
- Seasoning Ingredients
- 2 cups flour
- 1 teaspoon granulated garlic powder
- salt, pepper to taste I use around 1 teaspoon of each
- 1 tablespoon or more dried or fresh parsley chopped and save some for garnishing
- 1 large plastic bag
- water or buttermilk (around 2 cups)
- Sweet or Dry Marsala wine
- 1 cup chicken broth or more
- 3 tablespoons butter
- 1 tablespoon minced garlic
- Optional: 1 lb of sliced mushrooms (fresh) washed
- grated cheese, red pepper flakes
- Cooking oil for frying canola or vegetable oil
- Pasta or Rice to package instructions
instructions:
How to cook Easy Chicken Marsala
- First, slice the chicken in 1/4 thick (rounds or long strips) dip in water or buttermilk.
- Place all the seasoning ingredients except minced garlic, in the plastic bag with flour and shake it.
- Add each piece of chicken to coat evenly.
- Heat oil to medium-low heat, fry each piece of chicken on each side until golden around 3 minutes on each side. Place chicken in an ovenproof dish and keep warm.
- In a clean pan, melt the butter, add the garlic, chicken broth, and 1 cup of Marsala wine, and cook wine down for around 10 minutes to reduce.
- Add the chicken pieces into the sauce (and mushrooms if using).
- Note: the coated chicken will thicken the Marsala sauce so just heat until it bubbles and gets thicker, add more broth if you want a thinner sauce.
- Cook, your favorite pasta or rice to package instructions and drain.
- Place in a large serving bowl. I usually toss the pasta in 1 cup of reserved pasta water, some olive oil, garlic, and parsley, salt, and pepper for flavor and add the chicken on top.
- Garnish with grated cheese, chopped fresh or dried parsley and red pepper flakes, if desired.
Calories
325
325
Fat (grams)
29
29
Sat. Fat (grams)
18
18
Carbs (grams)
22
22
Net carbs
17
17
Sugar (grams)
4
4
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Disclosure: This recipe was originally shared in 2012. It was edited and re-published in 2019.