Pollo alla Marsala (Chicken in Marsala Wine Sauce with Mushrooms)
Why this recipe works
- Layered pan flavour: Browning the chicken first leaves savoury bits in the pan, which are lifted into the Marsala sauce as it reduces.
- Glossy sauce: A light flour coating helps the sauce cling to the chicken, while butter stirred in off the heat gives it shine and body.
- Fast, even cooking: Thin chicken cutlets cook quickly and return to the pan only briefly, helping the meat stay tender.
Get the most out of this recipe
Ingredient notes
- Marsala defines the sauce: Marsala wine gives the dish its distinctive sweet, nutty character. Dry or semi-dry Marsala keeps the sauce more savoury, while sweeter styles make it rounder and richer.
- Let the mushrooms brown: Cook the mushrooms until their liquid has evaporated and they begin to colour; this adds depth before the wine goes in.
- Use even chicken cutlets: Slicing the breasts into thinner, even pieces helps them brown quickly and cook at the same rate.
Common mistakes
- Avoid crowding the chicken: Cook the cutlets in a single layer so they brown rather than steam. If the pan is small, brown them in batches.
- Do not boil the chicken at the end: Once the chicken returns to the pan, keep the sauce at a gentle simmer just until the meat is piping hot.
- Control the sauce thickness: Reduce the wine before adding the stock for a fuller flavour. If the finished sauce becomes too concentrated, loosen it with a little more stock.
Serving ideas
- Serve with something to catch the sauce: Soft polenta, mashed potatoes, buttered pasta or crusty bread all work well with the glossy Marsala mushroom sauce.
- Add a simple green side: Balance the richness with sautéed greens, green beans or a crisp salad dressed with lemon or vinegar.
Make-ahead tips
- Best served straight away: The sauce is at its glossiest when freshly finished, and the chicken stays most tender when not reheated repeatedly.
- Reheat gently: Warm leftovers in a frying pan over a low heat with a splash of stock, avoiding a hard boil so the chicken does not tighten.
Equipment you'll need
Ingredients
Instructions
- Slice the chicken breasts horizontally to make thinner cutlets, then lightly coat all over with the plain flour, shaking off any excess. Heat the extra virgin olive oil with half the butter in a large frying pan over a medium-high heat until foaming.
- Add the chicken in a single layer and cook for 3 to 4 minutes per side until golden and just cooked through. Transfer to a plate and keep warm.
- Add the mushrooms to the pan and cook over a medium heat for 6 to 8 minutes until they release their liquid and start to brown. If the pan looks dry, add a small knob from the remaining butter.
- Pour in the marsala wine and simmer for 3 to 4 minutes, scraping up any browned bits, until reduced by about half. Add the chicken stock and simmer for 5 to 7 minutes until the sauce looks glossy and lightly thickened.
- Return the chicken and any resting juices to the pan and simmer gently for 2 to 3 minutes until the chicken is piping hot and coated in sauce. Take off the heat and swirl in the remaining butter until melted and shiny, then serve straight away.
Recipe notes
Tips
- Keep the simmer gentle once the chicken goes back in, so it stays tender rather than tightening up.
- If the sauce reduces too far, loosen it with a splash of chicken stock and warm through before serving.
- If serving anyone who should avoid alcohol, simmer the marsala for the full time stated so the harsh alcohol edge cooks off.
Substitutions
- Replace Marsala wine with dry sherry for a similar sweet, nutty sauce.
- Replace Butter with Extra virgin olive oil for a lighter finish, though the sauce will be less glossy.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in a sealed container. Reheat gently in a frying pan over a low heat with a splash of chicken stock until piping hot; avoid boiling to keep the chicken tender.
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Recipe overview
- Servings: 3 servings
- Total time: 40min (35min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
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