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Chicken Marsala

Course Dinner
Cuisine Italian
Keyword chicken, marsala


  • 1 1/4 cup Marsala Wine
  • 3/4 cup chicken stock
  • 1 packet unflavored gelatin Not required
  • 4 chicken cutlets
  • 1 cup flour
  • 1/4 cup Olive Oil
  • 10 oz Cremini mushrooms any mushroom works
  • 4 shallots
  • 2 cloves garlic
  • 1 thyme
  • 3 TBSP butter in cubes
  • splash fresh lemon juice
  • tsp soy sauce


  1. Combine Marsala and stock in a mixing down or cup and sprinkle in gelatin if using.  Set aside.

  2. Season chicken (salt/pepper), pour a 1/2 layer of flour in a bowl and dredge chicken

  3. Heat Olive oil in a pan, and brown the chicken on both sides (about 3 min a side).  You want brown but not burn

  4. When done with chicken, keep the oil, turn down the heat, and cook mushrooms until they release their moisture and get brown.  Add shallots, garlic and thyme and stir until shallots are translucent.  Add oil if pan gets too dry

  5. Pour Marsala mix into pan making sure to scrape the bottom of the pan and the bowl.  Bring to a boil until reduced 3/4s.  Add butter and soy sauce, until the consistency comes together.  season with lemon juice, salt and pepper to taste.

  6. Return chicken to pan, mixing in sauce until chicken is warm