Easy Chicken Marsala


Easy Chicken Marsala

Recipe by Chef ShamyCourse: Dinner


Prep time


Cooking time




  • 1½ lbs boneless skinless chicken breast cutlets

  • ⅓ cup AP flour

  • ½ tsp salt

  • ¼ tsp pepper

  • 1 T olive oil

  • 3 T Chef Shamy Garlic Butter

  • 8 oz sliced mushrooms

  • 1 shallot, finely chopped

  • ⅔ cup chicken broth

  • ⅔ cup dry Marsala wine

  • ⅔ cup heavy cream

  • Salt and pepper, to taste

  • Fresh parsley, to garnish


  • In a shallow bowl, whisk together flour with salt and pepper. Dredge each chicken cutlet in the flour, shaking off excess.
  • Heat olive oil in large skillet. Cook chicken, 3-4 minutes each side, or until chicken reaches 165° F internally. (You may have to do this in batches). Remove chicken from the pan and set aside.
  • Melt Garlic Butter in the same pan over medium heat. Add shallots and mushrooms and cook about 5-7 minutes, until onions are soft and mushrooms are starting to caramelize.
  • Add chicken broth, Marsala, and heavy cream and stir to combine. Make sure to scrap off any bits of the bottom of the pan — they’ll add lots of flavor to your sauce.
  • Cook 10-15 minutes until sauce is reduced by half and starting to thicken. Season with salt and pepper to taste, then add chicken back to the pan.
  • Cook another 2-3 minutes until chicken is warmed through, then serve.