A Story in a Skillet
My kitchen fills with the smell of browning mushrooms. It is a cozy, earthy smell. It reminds me of rainy afternoons and good conversations. I learned this dish from my friend, Rosa, many years ago.
She taught me to slice the mushrooms thin. “They need room to breathe,” she would say. I still laugh at that. But she was right. Crowded mushrooms just steam. We want them to get a little brown and tasty.
Getting the Chicken Just Right
Pounding the chicken is my favorite part. It is a little bit of work. But it makes the chicken cook so evenly. No one gets a dry, thick piece.
You coat the thin chicken in flour. This gives it a lovely, light crust. It also helps the sauce stick later. This matters because every bite should have a bit of everything. Chicken, sauce, and mushroom all together.
The Magic of Marsala
Now for the secret. Marsala wine! It comes from a sunny place in Italy called Sicily. When you add it to the pan, it sizzles. The smell is rich and a little sweet.
You scrape all those brown bits from the pan. Those bits are pure flavor. They make the sauce deep and wonderful. Fun fact: Marsala wine was first made in the 1700s. Sailors took it on long trips.
What is your favorite cozy meal for a rainy day? I would love to know.
Why We Cook From Scratch
This recipe has a few steps. I know it can seem like a lot. But each step has a purpose. Browning the mushrooms builds one layer of flavor. Cooking the chicken builds another.
When you combine them, it is magic. This matters. Cooking like this is a way of caring for people. You are giving them your time and your love. That is a beautiful thing to share.
Bringing It All Together
The final step is my favorite. You nestle the golden chicken back into the pan. You let it get cozy in that dark, glossy sauce. I always top it with fresh, green parsley.
It looks so pretty on the plate. I like to serve it over soft egg noodles. The noodles soak up the extra sauce. Doesn’t that sound good?
Do you have a family recipe that tells a story? Please share it if you do.
Your Turn in the Kitchen
Do not be nervous. Just take it one step at a time. Read the recipe all the way through first. That always helps me feel ready.
Get all your ingredients measured and set out. This is called ‘mise en place’. It is a fancy term for being organized. It makes everything so much easier. This matters because a calm cook makes a happy kitchen.
What is the first recipe you ever felt proud of making? Tell me about your kitchen win.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Button mushrooms | 8 ounces | stems trimmed and sliced |
| Shallot | 1 medium | diced |
| Olive oil | 1 tablespoon | for mushrooms |
| Butter | 1 tablespoon | for mushrooms |
| Garlic | 2 teaspoons | minced |
| Boneless, skinless chicken breasts | 4 | |
| Flour | 1/3 cup | for dredging |
| Salt | 1 teaspoon | for dredging |
| Freshly ground black pepper | 1/2 teaspoon | for dredging |
| Olive oil | 2 tablespoons, divided | for cooking chicken |
| Unsalted butter | 2 tablespoons, divided | for cooking chicken |
| Chicken stock | 1 cup | |
| Corn starch | 3 teaspoons | |
| Dry Marsala wine | 2/3 cup | |
| Parsley | 1 tablespoon | chopped |
| Salt and pepper | to taste | |
| Egg noodles | 12 ounces | cooked, optional |
My Cozy Chicken Marsala Story
This recipe always makes me smile. It reminds me of my own Nona’s kitchen. The smell of mushrooms and wine fills the whole house. It feels like a warm hug on a plate.
Don’t let the fancy name fool you. It’s really quite simple to make. We just take thin chicken and cook it with a lovely sauce. The Marsala wine makes it taste rich and special. I love sharing this with my family.
Let’s get our hands busy. First, we’ll cook the mushrooms. They need to get nice and brown. That’s where all the flavor starts. I still laugh at how I used to rush this part. Patience makes them perfect.
Step 1:
Grab your big skillet. Put in the olive oil and butter. Heat it until it sizzles a little. Then add your sliced mushrooms and diced shallot. Cook them until they are golden brown. Doesn’t that smell amazing?
Step 2:
Now, stir in the minced garlic. Just cook it for one minute. You will know it’s ready by the wonderful smell. Then put the mushrooms on a plate for later. Give the pan a quick wipe with a damp paper towel.
Step 3:
Let’s prepare the chicken. Pat it dry with a paper towel. Then, carefully cut each breast in half sideways. Place one piece between two sheets of plastic wrap. Gently pound it until it’s evenly thin. (My hard-learned tip: don’t pound too hard or you’ll tear it!).
Step 4:
Mix the flour, salt, and pepper on a plate. Dredge each chicken piece in this mixture. Coat both sides well. This will give the chicken a lovely, light crust.
Step 5:
Heat some oil and butter in your skillet. Don’t crowd the pan. Cook the chicken in batches. Cook for about 6 minutes on each side. It should be golden and cooked through. Why shouldn’t we overcrowd the pan? Share below!
Step 6:
Now for the magic. Whisk the chicken stock and cornstarch together. Pour in the Marsala wine. Pour this mix into the hot pan. Scrape up all those tasty brown bits from the bottom.
Step 7:
Add the cooked mushrooms back into the pan. Let the sauce bubble and get thick. It takes about 5 minutes. Then, nestle the chicken back in. Sprinkle with fresh parsley. It’s ready to serve over noodles.
| Cook Time | 30–40 minutes |
| Total Time | 45 minutes |
| Yield | 4 servings |
| Category | Dinner |
Three Fun Twists to Try
This recipe is wonderful as it is. But you can also play with it. Here are some fun ideas I’ve tried over the years. They all make the dish feel new again.
Mushroom Lover’s Dream:
Use a mix of wild mushrooms. Cremini and shiitake are my favorites. They add such a deep, earthy flavor.
Creamy Marsala:
Stir in a splash of heavy cream at the very end. It makes the sauce so silky and rich. My grandson requests this version every time.
Herb Garden Delight:
Add fresh thyme or rosemary with the mushrooms. It smells like a summer garden. It’s so fresh and lovely.
Which one would you try first? Comment below!
Serving Your Masterpiece
Now, how shall we serve our beautiful chicken? I love it over a big bed of buttery egg noodles. The noodles soak up all that delicious sauce. A simple green salad on the side is perfect too.
For a drink, a crisp apple cider is lovely. It cuts through the richness nicely. For the grown-ups, a glass of the same Marsala wine you cooked with is a treat. It always makes the meal feel extra special.
Which would you choose tonight?
Keeping Your Chicken Marsala Cozy
This dish stores beautifully in the fridge. Just let it cool completely first. Then pop it in a sealed container for up to three days.
You can also freeze it for a future busy night. I freeze the chicken and sauce together in a freezer-safe dish. It keeps for about three months. Thaw it in the fridge overnight before reheating.
I remember my first time making a big batch. It saved me on a hectic Wednesday. That is why batch cooking matters. It gives you a warm, home-cooked meal on a tired day.
To reheat, warm it gently in a pan on the stove. Add a splash of broth if the sauce is too thick. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Is your sauce too thin? Just let it bubble a bit longer. The heat will help it thicken up nicely. A good, thick sauce coats your chicken perfectly.
Is your chicken tough? You might have cooked it too long. I once did this and felt so disappointed. Always check the temperature with a thermometer.
Getting the chicken to 165 degrees matters. It means your chicken is safe to eat and wonderfully juicy. Are your mushrooms watery? Cook them until they look nice and brown.
This step gives them a deep, rich flavor. That rich flavor is what makes the whole dish sing. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes! Just use your favorite gluten-free flour instead of regular flour.
Q: Can I make it ahead of time? A: Absolutely. Make the whole dish and reheat it before serving.
Q: What if I don’t have Marsala wine? A: A mix of broth and a little apple juice works in a pinch.
Q: Can I double the recipe? A: Of course. Just use a very large pan so everything fits.
Q: Do I have to serve it with noodles? A: Not at all. Mashed potatoes or rice are lovely too. Which tip will you try first?
A Note From My Kitchen to Yours
I hope this recipe brings warmth to your table. Cooking for people is a way to show you care. It is one of life’s simplest and greatest joys.
*Fun fact: The word Marsala comes from a beautiful port city in Sicily!* I love seeing your kitchen creations. It makes my heart so happy.
Have you tried this recipe? Tag us on Pinterest! I would love to see your version of this classic dish.
Happy cooking! —Elowen Thorn.
Chicken Marsala
Description
A classic Italian-American dish featuring tender, pan-fried chicken in a rich and savory Marsala wine sauce with mushrooms.
Ingredients
4 boneless, skinless chicken breasts
Instructions
- Add the sliced mushrooms, shallot, salt, and pepper. Cook for 6 to 8 minutes, or until mushrooms are browned.
- Add garlic and cook for 1 more minute.
- Transfer mushrooms to a plate and set aside. Wipe pan clean with a damp paper towel.
- Place each breast flat between 2 sheets of plastic wrap and pound until it reaches an even thickness of about 1/4 inch. (Be careful not to tear the chicken).
- On a wide flat plate, add flour, salt, and pepper. Dredge the chicken in the flour mixture, coating all sides.
- Heat 1 tablespoon of the olive oil and 1 tablespoon of the butter in the skillet over medium heat until sizzling (reserving the rest).
- Working in batches, add 4 of the chicken halves (do not try to overcrowd the pan) and saute about 6 minutes on each side, or until the internal temperature of the chicken is 165°F.
- Transfer to a plate and set aside (tent to keep warm). Heat the remaining oil and butter until sizzling.
- Saute the remaining chicken halves, making sure the internal temperature reaches 165°F. Transfer to the same plate.
- In a medium bowl combine cornstarch and chicken stock. Whisk until combined. Add the marsala wine and mix well.
- Pour the marsala mixture into the pan. Use a wooden spoon to scrape up any brown bits in the pan.
- Add the mushrooms and cook over medium heat (turning occasionally) until the sauce has thickened (about 5 minutes).
- Nestle the cooked chicken in the marsala sauce and top with fresh parsley. Serve over noodles.
In a large skillet over medium heat, add olive oil and butter and heat until sizzling.
Pat the chicken dry with paper towels. Use a sharp knife to cut each chicken breast in half horizontally to create two chicken breast halves.
Notes
- For best results, use a dry Marsala wine. Do not overcrowd the pan when cooking the chicken to ensure a good sear. If the sauce is too thick, thin it with a little extra chicken stock.