Entree: Italy – Sicily – Chicken Marsala (Chicken with Marsala wine sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1/2 cup (60 g) all-purpose flour, for dusting
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 3 tbsp (45 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 small shallot, finely chopped (or 1/4 cup (40 g) onion)
- 3/4 cup (180 ml) Marsala wine (dry or semidry)
- 1/2 cup (120 ml) low-sodium chicken stock
- 1 tbsp (15 ml) fresh lemon juice (optional)
- 2 tbsp (8 g) chopped fresh parsley

Show original ingredient measurements

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1/2 cup (60 g) all-purpose flour, for dusting
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 3 tbsp (45 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 small shallot, finely chopped (or 1/4 cup / 40 g onion)
- 3/4 cup (180 ml) Marsala wine (dry or semidry)
- 1/2 cup (120 ml) low-sodium chicken stock
- 1 tbsp (15 ml) fresh lemon juice (optional)
- 2 tbsp (8 g) chopped fresh parsley

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Lightly flatten chicken breasts to even thickness, season with salt and pepper, then dust both sides with flour, shaking off excess.
2. Heat olive oil and 1 tbsp (15 ml) butter in a large skillet over medium-high heat; add chicken and cook until golden and cooked through, about 3–4 minutes per side; remove to a plate and keep warm.
3. Add remaining 1 tbsp (15 ml) butter to the pan; sauté shallot until softened, add mushrooms and cook until browned and any liquid has evaporated, about 5–6 minutes.
4. Pour in Marsala wine and simmer 2 minutes to reduce slightly, scraping up browned bits; add chicken stock and simmer until sauce thickens a bit, about 3–4 minutes.
5. Return chicken to the pan, spoon sauce over, add lemon juice if using, and simmer 1–2 minutes to rewarm; garnish with parsley and serve.

1. Lightly flatten chicken breasts to even thickness, season with salt and pepper, then dust both sides with flour, shaking off excess.
2. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat; add chicken and cook until golden and cooked through, about 3–4 minutes per side; remove to a plate and keep warm.
3. Add remaining 1 tbsp butter to the pan; sauté shallot until softened, add mushrooms and cook until browned and any liquid has evaporated, about 5–6 minutes.
4. Pour in Marsala wine and simmer 2 minutes to reduce slightly, scraping up browned bits; add chicken stock and simmer until sauce thickens a bit, about 3–4 minutes.
5. Return chicken to the pan, spoon sauce over, add lemon juice if using, and simmer 1–2 minutes to rewarm; garnish with parsley and serve.