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Tender, pan-fried chicken cutlets smothered in a rich, savory mushroom and Marsala wine sauce. This classic Italian-American restaurant favorite is surprisingly easy to make at home for a perfect weeknight dinner.
Prepare the Chicken
Pan-Fry the Chicken
Sauté Mushrooms and Aromatics
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Tender, pan-fried chicken cutlets smothered in a rich, savory mushroom and Marsala wine sauce. This classic Italian-American restaurant favorite is surprisingly easy to make at home for a perfect weeknight dinner.
This italian_american recipe takes 40 minutes to prepare and yields 4 servings. At 632.2 calories per serving with 58.33g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Create the Marsala Sauce
Finish and Serve
For an extra-creamy sauce, increase the heavy cream to 120 ml (1/2 cup).
Pan-fry a few slices of prosciutto until crispy before you cook the chicken. Crumble it over the finished dish for a salty, savory crunch.
Add 1 teaspoon of fresh thyme or a sprig of rosemary along with the mushrooms for a more earthy, aromatic flavor.
Substitute the chicken with thinly pounded veal cutlets for the most traditional version of this dish.
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle mass, and keeping you feeling full and satisfied.
Mushrooms and chicken are good sources of B vitamins like Niacin (B3) and Pantothenic Acid (B5), which are crucial for converting food into energy and supporting brain function.
Garlic contains compounds like allicin, known for its immune-boosting properties. Mushrooms also provide selenium, an antioxidant that helps protect the body from damage.
Chicken Marsala can be part of a balanced diet. It's high in protein from the chicken. However, it also contains butter and heavy cream, making it higher in fat and calories. To make it healthier, you can use less butter, substitute the cream with half-and-half or evaporated milk, and serve it with a side of steamed vegetables.
A typical serving of homemade Chicken Marsala contains approximately 450-550 calories, depending on the exact amount of butter, oil, and cream used, as well as the size of the chicken breast.
For a non-alcoholic substitute, you can use an equal amount of chicken or mushroom broth with 1 tablespoon of sherry vinegar or balsamic vinegar added for acidity. For an alcoholic substitute, dry sherry or a dry Madeira wine are the best options.
Yes, absolutely. Simply replace the all-purpose flour with a gluten-free all-purpose flour blend for dredging the chicken. The rest of the ingredients are naturally gluten-free.
Chicken Marsala pairs beautifully with creamy mashed potatoes, egg noodles, or polenta to soak up the delicious sauce. It's also great with a side of roasted asparagus, green beans, or a simple green salad.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and sauce in a skillet over low heat until heated through. Avoid using a microwave, as it can make the chicken rubbery.