Recipe: Chicken Marsala

How to impress guests on a weeknight: Chicken Marsala; affordable, easy, delicious, light and yet hearty. It seems as if everyone has their own variation of this popular Italian chicken dish. From adding prosciutto and cheese on top to make Scallopini-style Chicken Marsala, to breading the chicken and making a thick cream sauce. Mine is simple, and my mothers recipe. I like to serve it with risotto, mashed potatoes, or, when I am feeling healthier sauteed greens. If you cannot purchase chicken cutlets ask your butcher to butterfly boneless-skinless chicken breasts and pound them between two pieces of wax paper using a meat mallet.

*Recipe feeds 2 with leftovers*


2 lbs. Chicken Cutlets (see note above)
½ cup All-Purpose Flour
2 tsp. Dried Sage (divided x2)
2 tsp. Garlic Powder (divided x2)
8 oz. sliced Portabella Mushrooms
Salt and Pepper to taste
2 eggs (Beaten)
Olive Oil
1 cup Marsala Wine (divided x2)
1 stick Butter
½ cup Chicken Broth
1 Medium Onion (sliced thin)
3 cloves of Garlic (minced)

  1. Pre-heat oven to 300 F
  2. Prepare dredging station by placing beaten eggs in small bowl and on a plate; mixing 1 part of the sage, garlic powder and salt and pepper with the flour.

  3. If necessary, pound chicken breasts till they are thin.
  4. Coat chicken in egg wash followed by dredging in flour mixture. Place breaded chicken on a clean plate.
  5. Heat a non-stick skillet or cast iron pan on the stove top with 2 tbsp. of olive oil and ¼ stick of butter.
  6. When pan is hot, place breaded cutlets into pan and cook on each side until finished; about 2 minutes per side.
  7. Remove chicken from pan and place in oven-safe dish and place in oven to keep warm.

  8. Lower heat on stovetop.
  9. Add remaining Butter and 2 tbsp. of Olive Oil to the pan the chicken was cooked in.
  10. Add garlic and onion and saute.
  11. When onion is translucent, add in mushrooms, chicken stock, remaining dried sage and garlic powder.
  12. Cook mushrooms in chicken stock for 2 minutes, add Marsala wine and cover.

  13. Cook sauce on low for 3-4 minutes.
  14. Remove lid, increase heat, and simmer sauce down until it is reduced by half.

  15. Remove chicken from oven add chicken to pan with Marsala sauce and lightly spoon sauce over chicken.
  16. Serve chicken on plate with more sauce over the top and garnish with chopped chives.