Once you’ve got four flat filets, pound them each to an even 1/4-inch thickness. (If you pound them without first halving them, they’ll be ginormous and oddly shaped.) If your chicken breasts are large, like the ones in the photo above, it’s best to first cut them in half horizontally. (Or you can skip all this hassle by using chicken tenderloins.) How To Make Chicken Marsala This adds an extra step but you can save time by using pre-sliced mushrooms. I buy boneless skinless chicken breasts and pound them thin myself, as opposed to using the ultra-thin sliced cutlets sold at the supermarket, since pounding tenderizes the meat. It will keep in a cool, dry spot for months. Marsala is a brandy-fortified wine from Sicily that is 100% worth adding to your pantry, if only to make this dish time and again. If your family loves Italian food like mine does, once you master chicken Marsala, try your hand at other Italian restaurant favorites, such as chicken cacciatore, pasta e fagioli, eggplant parmesan, penne alla vodka, and lasagna. The recipe makes a lovely sauce that is delicious over pasta, polenta, rice, or mashed potatoes. With just one pan, you can have it on the dinner table in 45 minutes.
It’s the most popular chicken recipe on this website, and though it’s a classic restaurant dish, it’s really easy to make at home.
Read my full disclosure policy.Ĭhicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.Ĭhicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.
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