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Chicken Marsala: A Delicious Italian Classic Recipe

Inspired by the restaurant classic, this Carrabba’s Chicken Marsala features tender pan-fried chicken cutlets smothered in a creamy, savory mushroom marsala sauce that’s date-night-worthy but easy enough for weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • ½ cup all-purpose flour for dredging
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 8 oz mushrooms sliced
  • ¾ cup Marsala wine
  • ½ cup chicken broth
  • ¼ cup heavy cream optional for creamy version
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Method
 

  1. Pound chicken breasts to even thickness, season with salt and pepper, and dredge in flour.
  2. In a skillet, heat olive oil and butter over medium-high heat. Cook chicken 4–5 minutes per side until golden and cooked through. Remove from skillet.
  3. In the same skillet, sauté mushrooms until browned.
  4. Deglaze with Marsala wine, then add chicken broth and cream (if using). Simmer until sauce slightly thickens.
  5. Return chicken to skillet and coat with sauce. Simmer 2–3 minutes.
  6. Serve garnished with parsley.
  7.  

Notes

  • For a richer flavor, reduce sauce a bit longer.
  • Great with mashed potatoes or pasta.

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