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freshly made creamy chicken marsala in black skillet.
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4.35 from 29 votes

Chicken Marsala

This Chicken Marsala is an Italian-American classic. A quick and easy recipe of pan-fried chicken cutlets in a mushroom and Marsala wine sauce. Packed full of delicious flavors, my version includes shiitake mushrooms, smoky prosciutto, golden pan-fried chicken in a creamy Marsala wine sauce.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Lunch, Main Course
Cuisine: American, Italian
Keyword: chicken marsala
Servings: 4
Calories: 615kcal


  • 1 pound chicken breasts boneless and skinless
  • 1 cup all-purpose flour for dredging chicken
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dried oregano
  • 2 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 cloves garlic minced
  • 4 slices Prosciutto chopped
  • 4 ounce shiitake mushrooms sliced
  • 1 tablespoon all-purpose flour
  • ¾ cup Marsala wine
  • ½ cup chicken broth low sodium
  • ¾ cup heavy cream optional
  • parsley for garnish


  • Prepare the chicken: If you're using 2 large chicken breasts, cut them in half lengthwise, no need to pound them thinner. If using smaller breasts, place the chicken breasts in between plastic wrap and pound them with a meat mallet so that they're about 1/2 inch in thickness. Make sure not to break the meat.
  • Dredge the chicken: Add the cup of flour to a shallow plate, add salt, pepper, oregano and mix well. Dredge each piece of chicken breast through flour and set aside.
  • Cook the chicken: In a large skillet heat 1 tbsp of olive oil with 1 tbsp butter. Add the chicken to the skillet, and cook until they starts to brown, about 3 minutes per side. It's ok if it's not cooked through completely.
  • Form the base of the sauce: In the same skillet add the other tbsp of olive oil. Add garlic and prosciutto and cook for about a minute. Add mushrooms and cook for 2 minutes or until they start to brown slightly.
  • Finish the sauce: Sprinkle 1 tbsp of flour over the mushrooms and stir. Add the wine, chicken broth to the skillet and stir and make sure you scrape the bottom of the pan. Stir in the heavy cream, if using. Taste the sauce and adjust with salt and pepper as needed. Let the sauce simmer for about 3 minutes. The sauce will start to thicken a little.
  • Complete the dish: Add the cooked chicken back to skillet and cook for another 5 minutes until sauce reduces and thickens a bit more. Garnish with parsley and serve.


  1. While the recipe mentions the use of Marsala wine to obtain the delicious sweet taste for your chicken, there are quite a few substitutes you can use for both alcoholic and non-alcoholic dietary needs. The alcoholic drinks you can sub your Marsala wine with are: Madeira, fortified wine, dry Sherry, Port or Pinot Noir, while the non-alcoholic drinks you ca use instead of Marsala are: white grape juice, figs-rosemary-sage puree, red grape juice/cranberry juice, or prunes/figs/plums with balsamic vinegar. Just keep in mind if you don't use dry Marsala wine, this dish won't be Chicken Marsala.
  2. After adding the Marsala wine, make sure you allow it enough time to cook off the strong alcohol flavor, so that it doesn't overpower the dish.
  3. Keep the chicken warm while making the sauce by covering it with foil, or if your oven has a warming drawer, use that.
  4. Always opt for a low sodium chicken broth, this way you can control how salty your dish is.
  5. Leftovers can be refrigerated for up to 5 days or frozen in an air tight container for up to 3 months.


Serving: 1serving | Calories: 615kcal | Carbohydrates: 36g | Protein: 31g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 800mg | Potassium: 677mg | Fiber: 2g | Sugar: 4g | Vitamin A: 792IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 3mg