Chicken marsala

Chicken Marsala

Easy and delicious Italian classic _chicken Marsala, perfect for any day. It makes great left overs as well. You can use veal instead of chicken and it’ll become veal marsala.


  • 4 chicken cutlets (thin slices)
  • 2 cups cremini mushrooms, sliced
  • ½ cup red wine (Marsala or any other one that you have opened. Do not use cooking Marsala wine from supermarkets)
  • ¼ cup heavy cream
  • 2 tbsp. oil
  • 2 tbsp. butter
  • 2 tbsp. chopped parsley
  • 1 tbsp. flour
  • Salt, pepper


  1. Heat 1 tbsp. oil and butter in a skillet on medium high heat. Season chicken breasts with salt and pepper, dust with flour and cook them from both sides; It takes 2-3 minutes on medium heat; move them into the dish.
  2. Add 1 tbsp. oil in the same skillet and saute mushrooms on high heat, add salt and pepper; let them caramelize and then add wine, place chicken pieces back into the pan, reduce the heat on low, cover the pan and cook for 3-4 minutes until  the sauce thickens.
  3. Add heavy cream, shake the pan, add the rest of the cold butter, let it melt, stir and garnish with parsley.

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Chicken marsala
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