Golden, tender chicken scallopine smothered in a rich Marsala mushroom sauce is one of those classic Italian-inspired dinners that feels elegant without being difficult to make. Thin chicken cutlets are lightly coated in flour, pan-seared until beautifully golden, and then simmered in a buttery sauce made with earthy mushrooms, sweet Marsala wine, savory chicken stock, and fresh parsley. Every bite is packed with rich, comforting flavor that’s perfect for both weeknight meals and special occasions.
What makes this recipe so memorable is the balance of flavors and textures. The chicken stays juicy and tender while the Marsala sauce reduces into a silky glaze that coats every piece. The mushrooms soak up the buttery, wine-infused sauce, adding an extra layer of savory goodness that pairs perfectly with the chicken. Serve it over mashed potatoes, buttered pasta, or rice to soak up every last drop of the delicious sauce, and don’t forget a side of crusty bread for an unforgettable meal.
How to Make Recipe
Chicken Marsala
Ingredients
- 2 chicken breasts (sliced in half (4 pieces total))
- salt & pepper
- 1 cup all-purpose flour
- 2 tbsp olive oil
- 8 tbsp butter
- 2 tbsp shallots (finely chopped)
- 3 cups white or brown mushrooms (thinly sliced)
- 1/2 cup marsala wine
- 1 cup chicken stock
- 2 tbsp parsley (chopped)
Instructions
- Season both sides of the scallopine lightly with salt and pepper. Dredge the scallopine in flour to lightly coat both sides and tap off any excess flour.
- Heat the olive oil and 2 tablespoons of the butter in a large, heavy skillet over medium heat until the butter is foaming. Add as many of the scallopine as will fit without touching and cook until golden brown on the underside, about 3 minutes. Flip and cook until the second side is lightly browned, about 2 minutes. Remove from the pan and repeat with the remaining scallopine, adding more oil to the pan if necessary. Remove all scallopine from the pan when browned and drain on paper towels.
- Drain the fat from the skillet and return the pan to the heat. Add 2 tablespoons of the remaining butter and, when it is melted, stir in the shallots. Cook, stirring, until wilted, about 3 minutes. Scatter the mushrooms into the pan, season them lightly with salt and pepper, and cook until the mushrooms are lightly browned, about 4 minutes. (If the mushrooms begin to give off liquid, you’ll have to wait for that to evaporate before the mushrooms begin to brown.)
- Pour in the Marsala, bring it to a boil, and cook until the Marsala is slightly syrupy, about 3 minutes.
- Add the remaining 4 tablespoons of butter and pour in 1 cup chicken stock. Bring to a vigorous boil and season lightly with salt and pepper. Boil until reduced by half, then tuck the scallopine into the sauce. Cook, turning the scallopine in the sauce, until the scallopine are heated through and the sauce is thickened enough to lightly coat them, about 3 minutes. If necessary, add small amounts of chicken stock to make enough sauce to generously coat the scallopine. Swirl in the parsley and serve on hot plates, dividing the scallopine among the plates and spooning some of the sauce and mushrooms over each serving.
