Chicken Marsala

Don't forget to scoop up all of the divine sauce!

By Ree DrummondUpdated: Jan 3, 2024

4.4

9 Ratings

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the pioneer woman's chicken marsala recipe

Ralph Smith

Yields:

4 - 6 serving(s)

Prep Time:

45 mins

Total Time:

45 mins

When you think of easy chicken dinners, chicken marsala might not immediately jump to mind. But the Italian-American dish is way easier than you’d think to pull off — even on a weeknight. Thin flour-dredged chicken cutlets are seared until golden, leaving behind their delicious fond (aka stuck browned bits). Then, in the same skillet, mushrooms and shallots are sautéed in butter until tender before everything gets simmered together in a quick andd easy buttery sauce. While not everyone serves it along with pasta, they should. There are few dinners more comforting than this chicken twirled into a big bite of buttery spaghetti.

What is chicken marsala sauce made of?

The key ingredient for the sauce in chicken marsala is marsala wine, which is usually simmered with chicken broth and sometimes cream. The sauce comes together in the same skillet used to sear the chicken and cook the mushrooms and typically contains a fair share of butter.

What should I serve with chicken marsala?

It doesn’t get much better than pasta. But if you’re looking for a noodle-free alternative, rice, risotto, polenta, or mashed potatoes are delicious alternatives, as is a big hunk of crusty bread. Bottom line: You want something to soak up all the delicious pan sauce.

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Ingredients

2 lb. thin chicken cutlets
1/2 tsp. kosher salt. plus more to taste
Black pepper, to taste
1 cup all-purpose flour
6 Tbsp. salted butter
6 Tbsp. olive oil
1 lb. sliced mixed mushrooms
2 large shallots, finely chopped
8 sage leaves
3/4 cup dry marsala wine
2 cups low-sodium chicken broth
1 cup fresh parsley, chopped
1 lb. spaghetti

Directions

1. Step 1Season the chicken with the salt and a few grinds of pepper. Spread the flour on a plate. Coat the chicken in the flour and set on another plate. Reserve the flour.
2. Step 2Heat a large skillet over medium-high heat. Add 2 tablespoons each butter and olive oil; let melt. Working in batches, cook the chicken until browned, 1 to 2 minutes per side. Remove to a clean plate.
3. Step 3Wipe the skillet clean with a paper towel and return to medium-high heat. Add another tablespoon each of butter and olive oil. When the butter melts, add the mushrooms and season with salt and pepper. Cook, stirring, 3 to 4 minutes.
4. Step 4Reduce the heat to medium. Add 1 more tablespoon olive oil, the shallots and sage and cook, stirring, 3 to 4 minutes. Sprinkle with 1 tablespoon of the reserved flour and toss to coat. Add the Marsala, bring to a simmer and cook until reduced by half, 1 to 2 minutes. Add the chicken broth; return to a simmer. Cook until slightly thickened, 2 to 3 minutes.
5. Step 5Add the chicken and half of the parsley to the skillet. Simmer until the chicken is cooked through, about 2 minutes.
6. Step 6Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente. Reserve ½ cup cooking water, then drain the spaghetti and transfer to a bowl. Add the remaining 3 tablespoons butter and 2 tablespoons olive oil and the remaining parsley; season with salt and pepper. Add ¼ cup of the reserved cooking water and toss, adding more cooking water if needed. Serve with the chicken and sauce.