Chicken Marsala
Tender chicken cutlets sautéed to golden perfection, finished in a rich Marsala wine sauce with cremini mushrooms. This classic Italian-American dish has been a favorite at Sal De Forte's since 1985.
Prep Time
15 mins
Cook Time
25 mins
Servings
4
Our Story Behind This Dish
Chicken Marsala has been on our menu since the very first day the Vizzini family opened Sal De Forte's in 1985. It's a dish that perfectly embodies what we love about Italian-American cooking: simple techniques, quality ingredients, and flavors that comfort the soul.
The key to a great Marsala is the wine itself. We use a dry Marsala from Sicily—the same type that's been produced in the region for centuries. Combined with butter, mushrooms, and properly seared chicken, it creates a sauce that's both elegant and deeply satisfying.
Over the years, we've refined this recipe countless times, adjusting proportions and techniques until we achieved the perfect balance. Now, we're sharing it with you so you can bring a taste of Sal De Forte's into your own kitchen.
Why This Recipe Works
- ✦Pounding the chicken ensures even cooking and tender results every time
- ✦Light flour dredge creates a golden crust that thickens the sauce naturally
- ✦Dry Marsala wine provides depth without sweetness—don't substitute with sweet Marsala
- ✦Deglazing the pan captures all the caramelized flavors from searing
- ✦Finishing in the sauce lets the chicken absorb flavor while staying juicy
Chicken Marsala
From the kitchen of Sal De Forte's Ristorante
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1/2 cup all-purpose flour, for dredging
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter, divided
- 2 tablespoons extra virgin olive oil
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup dry Marsala wine
- 1 cup chicken stock
- 2 tablespoons fresh parsley, chopped
- 1/4 cup heavy cream (optional, for extra richness)
Instructions
- 1
Prepare the chicken
Place chicken breasts between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound to an even 1/2-inch thickness. This ensures even cooking. Season both sides generously with salt and pepper.
- 2
Dredge in flour
Place flour in a shallow dish. Dredge each chicken cutlet in flour, shaking off excess. The light flour coating creates a golden crust and helps thicken the sauce.
- 3
Sear the chicken
Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat until shimmering. Add chicken cutlets (work in batches to avoid crowding). Cook 3-4 minutes per side until golden brown and cooked through. Internal temperature should reach 165°F. Transfer to a plate and tent with foil.
- 4
Sauté the mushrooms
In the same skillet, add remaining 2 tablespoons butter. Add sliced mushrooms in a single layer. Let them cook undisturbed for 2 minutes to develop color, then stir and cook another 3 minutes until golden. Add minced garlic and cook 30 seconds until fragrant.
- 5
Deglaze with Marsala
Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. These fond bits are pure flavor. Let the wine reduce by half, about 3-4 minutes.
- 6
Build the sauce
Add chicken stock and bring to a simmer. Cook for 5-7 minutes until sauce is reduced and slightly thickened. For a richer sauce, stir in heavy cream and simmer 2 more minutes.
- 7
Finish and serve
Return chicken to the skillet, spooning sauce over the top. Simmer 2 minutes to warm through and let chicken absorb flavors. Garnish with fresh parsley and serve immediately over pasta, mashed potatoes, or with crusty bread.
Nutrition (per serving)
Chef's Pro Tips
Choose the Right Marsala
Always use dry Marsala, not sweet. Sweet Marsala will make your sauce cloying. Look for "Marsala Fine" or "Marsala Superiore" on the label.
Don't Crowd the Pan
Sear chicken in batches if needed. Overcrowding causes steaming instead of browning, and you'll lose that beautiful golden crust.
Let the Mushrooms Brown
Resist the urge to stir constantly. Let mushrooms sit in contact with the hot pan to develop deep, caramelized flavor.
Make It Ahead
This dish reheats beautifully. Make the sauce a day ahead, then quickly sear chicken and combine when ready to serve.
Common Questions
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work great and are more forgiving if slightly overcooked. Adjust cooking time to ensure they reach 165°F.
What can I substitute for Marsala wine?
In a pinch, use a combination of dry sherry and a splash of brandy. However, for authentic flavor, Marsala is worth finding—it's available at most liquor stores.
What should I serve with Chicken Marsala?
We love it over angel hair pasta, but it's also excellent with mashed potatoes, polenta, or crusty Italian bread to soak up the sauce.
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Want the Real Thing?
While this recipe will bring restaurant-quality Chicken Marsala to your table, nothing compares to having it fresh from our kitchen. Visit Sal De Forte's and taste the original—we've been perfecting it since 1985.