Classic Chicken Marsala
Classic Chicken Marsala
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 cup yellow onion, diced
- 2 tablespoons olive oil
- 1 bay leaf
- 1 fresh rosemary sprig
- 2 tablespoons unsalted butter
- 1 1/2 cups sweet Marsala wine
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Place each chicken breast between two sheets of parchment paper or plastic wrap. Using a meat mallet or the flat side of a heavy pan, pound the chicken breasts to an even 1/2-inch thickness. Season both sides of the chicken with salt and pepper.
⏱️ 5 min
- 2
Place the 1/2 cup of all-purpose flour in a shallow dish. Lightly dredge each tenderized chicken breast in the flour, shaking off any excess. Set aside.
⏱️ 3 min
- 3
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once shimmering, add the diced onion, bay leaf, and fresh rosemary sprig. Sauté for 3-4 minutes, or until the onion softens and becomes translucent.
⏱️ 4 min
- 4
Add the unsalted butter to the skillet with the onions. Once the butter has melted, carefully place the floured chicken breasts into the hot pan in a single layer. You may need to work in batches to avoid overcrowding the pan.
⏱️ 2 min
- 5
Cook the chicken for approximately 4 minutes on one side, until golden brown. Flip the chicken breasts and cook for another 2-3 minutes on the second side.
⏱️ 7 min
- 6
Pour the sweet Marsala wine over the chicken in the pan. Immediately add the sliced cremini mushrooms. Bring the liquid to a gentle simmer.
⏱️ 2 min
- 7
Reduce the heat to low, cover the pan with a lid, and let the dish simmer for 8-10 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the sauce has slightly thickened. Remove the bay leaf and rosemary sprig before serving.
⏱️ 10 min
- 8
Serve the Chicken Marsala immediately on plates, topping each chicken breast with the mushroom and Marsala wine sauce. Garnish generously with fresh chopped parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chicken Marsala
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 cup yellow onion, diced
- 2 tablespoons olive oil
- 1 bay leaf
- 1 fresh rosemary sprig
- 2 tablespoons unsalted butter
- 1 1/2 cups sweet Marsala wine
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Place each chicken breast between two sheets of parchment paper or plastic wrap. Using a meat mallet or the flat side of a heavy pan, pound the chicken breasts to an even 1/2-inch thickness. Season both sides of the chicken with salt and pepper.
⏱️ 5 min - 2
Place the 1/2 cup of all-purpose flour in a shallow dish. Lightly dredge each tenderized chicken breast in the flour, shaking off any excess. Set aside.
⏱️ 3 min - 3
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once shimmering, add the diced onion, bay leaf, and fresh rosemary sprig. Sauté for 3-4 minutes, or until the onion softens and becomes translucent.
⏱️ 4 min - 4
Add the unsalted butter to the skillet with the onions. Once the butter has melted, carefully place the floured chicken breasts into the hot pan in a single layer. You may need to work in batches to avoid overcrowding the pan.
⏱️ 2 min - 5
Cook the chicken for approximately 4 minutes on one side, until golden brown. Flip the chicken breasts and cook for another 2-3 minutes on the second side.
⏱️ 7 min - 6
Pour the sweet Marsala wine over the chicken in the pan. Immediately add the sliced cremini mushrooms. Bring the liquid to a gentle simmer.
⏱️ 2 min - 7
Reduce the heat to low, cover the pan with a lid, and let the dish simmer for 8-10 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the sauce has slightly thickened. Remove the bay leaf and rosemary sprig before serving.
⏱️ 10 min - 8
Serve the Chicken Marsala immediately on plates, topping each chicken breast with the mushroom and Marsala wine sauce. Garnish generously with fresh chopped parsley.
⏱️ 2 min