Pollo Marsala Recipe

Name: Pollo Marsala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Skinless, Boneless Chicken Breasts, Butterflied And Pounded To 1/8 To 1/4-inch Cutlets; 1 cup Buttermilk; 2 Tablespoons Butter; 1 pound Mushrooms, Cleaned, Stems Intact And Sliced; 1 cup Marsala Wine; 3/4 cups Chicken Broth; Salt And Pepper, to taste; Oil, For Pan Frying The Chicken; 2 cups All-purpose Flour; 1/2 Tablespoons Freshly Ground Black Pepper; 1/4 Tablespoons Kosher Or Sea Salt; 1 Tablespoon Cornstarch Mixed With 1 Tablespoon Water (or More If Needed, At A 1:1 Ratio)

Servings: persons

4 whole Skinless, Boneless Chicken Breasts, Butterflied And Pounded To 1/8 To 1/4-inch Cutlets
1 cup Buttermilk
2 Tablespoons Butter
1 pound Mushrooms, Cleaned, Stems Intact And Sliced
1 cup Marsala Wine
3/4 cups Chicken Broth
Salt And Pepper, to taste
Oil, For Pan Frying The Chicken
2 cups All-purpose Flour
1/2 Tablespoons Freshly Ground Black Pepper
1/4 Tablespoons Kosher Or Sea Salt
1 Tablespoon Cornstarch Mixed With 1 Tablespoon Water (or More If Needed, At A 1:1 Ratio)

1
* Before starting you need to soak the butterflied and pounded chicken breasts in the buttermilk for 30 minutes.
2
1.
3
Heat the butter in a skillet over medium and saute the mushrooms until tender and nicely coloured.
4
Set aside.
5
2.
6
Prepare a dredge by thoroughly combining the the flour with the black pepper and salt.
7
Dredge the the chicken breasts in the seasoned flour, shaking off the excess.
8
3.
9
Heat oil sufficient to saute the chicken in the skillet over medium heat.
10
Add the chicken and saute for 1 minute per side, until cooked through.
11
Remove the sauteed chicken to a platter.
12
Cover with foil to keep warm.
13
4.
14
Add Marsala to the pan.
15
Raise the heat to medium/high and deglaze (bring the Marsala to a boil and scrap the brown bits off the bottom of the pan into the wine), then add chicken stock to the pan and let reduce and thicken.
16
If the sauce does not thicken add a 1:1 mixture of cornstarch and cold water (start with 1 tablespoon of each), stirring until it thickens.
17
Remember, thickening does not start until the sauce boils.
18
5.
19
When the sauce has begun to thicken, add the mushrooms and stir to mix in.
20
6.
21
Arrange the chicken cutlets on a serving platter and pour the sauce and mushrooms over or place one of the chicken cutlets on each of 4 plates and pour 1/4 of the sauce over each cutlet.
22
Serve immediately accompanied by fried potato wedges or risotto.

955

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 12 ingredients. The key ingredients include: 4 whole Skinless, Boneless Chicken Breasts, Butterflied And Pounded To 1/8 To 1/4-inch Cutlets, 1 cup Buttermilk, 2 Tablespoons Butter, 1 pound Mushrooms, Cleaned, Stems Intact And Sliced, and more.

Yes, Pollo Marsala falls under the Soups & Stews 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!

Pollo Marsala

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions