Herbed Chicken Marsala Recipe

Name: Herbed Chicken Marsala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Four 4-ounce boneless, skinless chicken breast cutlets; Kosher salt and freshly ground black pepper; 1/3 cup whole wheat flour; 1 1/2 tablespoons extra-virgin olive oil; 3/4 cup low-sodium chicken broth; 1/3 cup sun-dried tomatoes (not packed in oil; not rehydrated), finely chopped or very thinly sliced; 1/2 teaspoon finely chopped fresh rosemary; 10 ounces white button or cremini (baby bella) mushrooms, sliced; 1/3 cup sweet marsala wine; 2 teaspoons unsalted butter; 1 to 2 tablespoons roughly chopped fresh flat-leaf parsley

Servings: persons

Four 4-ounce boneless, skinless chicken breast cutlets
Kosher salt and freshly ground black pepper
1/3 cup whole wheat flour
1 1/2 tablespoons extra-virgin olive oil
3/4 cup low-sodium chicken broth
1/3 cup sun-dried tomatoes (not packed in oil; not rehydrated), finely chopped or very thinly sliced
1/2 teaspoon finely chopped fresh rosemary
10 ounces white button or cremini (baby bella) mushrooms, sliced
1/3 cup sweet marsala wine
2 teaspoons unsalted butter
1 to 2 tablespoons roughly chopped fresh flat-leaf parsley

1
Place the chicken cutlets between 2 pieces of plastic wrap and pound with a meat mallet (or the flat side of a chef's knife) until about 1/3 inch thick.
2
Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3
Put the flour on a medium plate.
4
Heat the oil in a large nonstick skillet over medium-high heat.
5
Dredge the chicken in the flour to fully coat, shaking off any excess.
6
Add the chicken to the skillet and fry until fully cooked and golden brown, about 4 minutes per side.
7
Transfer to a platter and tent with foil to keep warm.
8
Add 1/2 cup of the broth, the sun-dried tomatoes and rosemary to any remaining drippings in the skillet and cook, stirring frequently, for 1 minute to plump the tomatoes.
9
Add the mushrooms, 1/4 teaspoon salt and 1/2 teaspoon pepper and cook until the mushrooms are soft, about 5 minutes.
10
Add the marsala and bring to a boil.
11
Add the remaining 1/4 cup broth and the butter and simmer until the butter is fully melted, about 30 seconds.
12
Spoon the mushroom mixture and sauce over the chicken, sprinkle with the parsley and serve.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Four 4-ounce boneless, skinless chicken breast cutlets, Kosher salt and freshly ground black pepper, 1/3 cup whole wheat flour, 1 1/2 tablespoons extra-virgin olive oil, and more.

Yes, Herbed Chicken Marsala falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herbed Chicken Marsala

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions