Go Back
Close up handheld photo of golden pan-seared chicken cutlets submerged in glossy light-brown Marsala sauce with sliced cremini mushrooms.

Chicken Marsala with Creamy Mushroom Sauce and Pan-Seared Perfection

A restaurant-quality Chicken Marsala featuring golden-brown pan-seared chicken cutlets in a thick, glossy Marsala wine sauce with earthy cremini mushrooms and fresh parsley garnish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Chicken breasts 800g, sliced into cutlets
  • 1/2 cup All-purpose flour 60g, for dredging
  • 10 oz Cremini mushrooms 285g, sliced
  • 1 cup Dry Marsala wine 240ml
  • 1/2 cup Heavy cream 120ml
  • 3 tbsp Unsalted butter 42g
  • 2 tbsp Fresh parsley 8g, chopped

Equipment

  • 1 Dark grey cast iron skillet Essential for heat retention and searing.
  • 1 Meat Mallet Used to pound chicken to uniform thickness.

Method
 

Preparation and Searing
  1. Pound chicken cutlets to 1/2 inch thickness and dredge in seasoned flour.
  2. Heat oil and butter in cast iron skillet. Sear chicken for 3-4 minutes per side until golden brown. Remove and set aside.
Sauce and Assembly
  1. In the same pan, sauté mushrooms in remaining butter until mahogany brown and tender.
  2. Deglaze with Marsala wine, add stock, and reduce by half. Stir in heavy cream and return chicken to the pan to coat.

Notes

Always use dry Marsala, not sweet, for savory dishes.
Wipe mushrooms with a towel instead of washing to ensure a better sear.