Chicken Marsala

January 21, 2015

Test Kitchen-Approved

Author Notes:

This Chicken Marsala recipe uses sweet Marsala wine and heavy cream for a velvety, luscious sauce that's a twist on the traditional. This is an elegant entrée that can be served with Parmesan risotto or a side of linguine.


Serves: 2
Prep time: 25 min
Cook time: 45 min


  • 8 ounces fresh button or cremini mushrooms, stems removed and sliced
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1/2 cup plus 1 splash sweet Marsala wine, divided
  • 3 garlic cloves, minced
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • 2 tablespoons unsalted butter
In This Recipe


  1. In a large skillet, sauté mushrooms in 1 tablespoon of the olive oil until lightly caramelized. Remove mushrooms from heat and set aside in a small bowl.
  2. Carefully slice each chicken breast lengthwise, making four thinner pieces of chicken total. Lightly salt and pepper the chicken breasts.
  3. Heat remaining olive oil in the same skillet and brown chicken breasts on each side until almost done (They will continue to cook in the sauce in Step 6.). Remove from skillet and keep warm.
  4. Deglaze the pan with the 1/2 cup Marsala wine. Add the garlic. Continue to cook until wine is reduced to be thick and syrupy (au sec).
  5. Add cream and reduce slightly. Add the broth and continue to reduce slightly until sauce coats the back of a spoon.
  6. Nestle chicken breasts into the skillet, add the mushrooms and spoon sauce over top. Simmer, uncovered, until chicken is cooked through, about 5 minutes.
  7. Transfer the chicken to a serving platter and keep warm.
  8. Swirl butter into the sauce remaining in the skillet, season to taste with salt and pepper, and allow to reduce slightly. Add a splash of Marsala wine to the sauce and pour over the chicken. Serve immediately with a side of linguine or risotto, if desired.

More Great Recipes:
Italian|Chicken|Marsala|Milk/Cream|Chicken Breast|Fall|Spring|Summer|Winter|Entree

Reviews (43) Questions (1)

43 Reviews

Author Comment
ChefAbilities April 23, 2018
Yes. If the chicken breast is thick, you can get 3 scallopini out of it by slicing horizontally. But usually each breast yields 2 scallopini.
Jane April 23, 2018
Wow thanks for the quick response! Making this tonight!
Jane April 23, 2018
When you say ”slice each chicken breast lengthwise” do you mean slice in half horizontally across, as if you were cutting one cake layer into two thinner layers, (for example)?
Author Comment
ChefAbilities January 11, 2018
As far as making ahead. I think I would make it the day before, place in a baking dish, cool and refrigerate. Warm it up covered in a 350 oven. You might need a little more "cream" to thin the sauce after reheating.
Author Comment
ChefAbilities January 11, 2018
Someone makes a dairy-free cream made out of coconut milk. I bought some not long ago, but can't remember the brand. I think I would try that over almond milk because the cream in this recipe adds a richness due to its thick nature. There's a vegan butter that Whole Foods sells that tastes like real butter and is supposed to mimic butter completely. I'm afraid the almond milk and margarine may have too high water content to work. Please let me know how it turns out!
Judy January 10, 2018
I'm trying to "Kosherize" this recipe by using unsweetened almond milk and shall I even say it...margarine. I've done a kosher variation before (of my own making) with margarine, and it's doable, but thought I'd follow a recipe this time. Also, would like to make ahead as much as possible for my crowd of 8. Any thought on how that can that be done?
FrugalCat December 28, 2017
I remember Chicken (and veal) Marsala when the family went out to dinner in the 80's. Certainly too "fancy" to make at home. If only I had known then how easy it actually was to make!
Author Comment
ChefAbilities November 30, 2016
Yes I do! I'll try to get that published as soon as possible! It's so crazy at my house right now!
Hilary November 27, 2016
Greetings Chef- Can you share a parmesan risotto recipe?
Author Comment
ChefAbilities October 24, 2016
Thank you so much for your kind comment! I'm so glad you enjoyed it!
SCalabretta October 18, 2016
This was fabulous! Totally decadent yet easy and quick to put together.
Author Comment
ChefAbilities August 21, 2016
Thank you so much Rebecca! I'm glad you liked it!
Rebecca W. August 15, 2016
I make Chicken Marsala all the time - its one of my favorite dishes - and this recipe is incredible! So creamy and delicious. Perfect for a luxurious dinner for one ;)
Author Comment
ChefAbilities June 23, 2016
Thank you! I'm so happy you enjoyed it!
Leslie G. June 23, 2016
Made this for dinner last night and everyone raved! Was told it was the best chicken marshland they've ever had. Needless to say, it's no my go-to marshland recipe. Seriously delicious!
Leslie G. June 23, 2016
Auto correct...marsala!
Author Comment
ChefAbilities March 11, 2016
Wendy, thank you for your interest in my recipe! To convert a recipe, take new yield (10) and divide by old yield (2) for your conversion factor of 5. Multiply all ingredients in the recipe by 5. You may need to use two large skillets though and divide ingredients in half for each. I've made this for up to 15 before. If your sauce is too thin, either reduce it longer or add a cornstarch slurry to thicken. Let me know how it turns out!
Wendy March 11, 2016
How can this recipe be converted to serve 10 guests or is it possible?
Author Comment
ChefAbilities February 1, 2016
Thank you, Michelle! I appreciate your comment. Glad you enjoyed it!
Michelle February 1, 2016
I made this last night and it was soooooo good! Thank you!!!
Transcendancing October 11, 2015
This was really flavourful and delicious, I spent more time letting the chicken cook in with the sauce and the result was really delicious - next time I may adjust the ratio of cream/marsala in favour of the marsala but this is just tweaking for my personal taste. The recipe is flavourful and easy.
Shelagh September 12, 2015
Thanks! I will!