Chicken Marsala is a popular Italian-American chicken dish made with Marsala wine and mushrooms. The name of the dish comes from one of the country’s most famous wines, Marsala, which is produced in Sicily, Italy. The taste profile of the wine is emphasized in this meal, giving it a deep and nutty richness. Even better, it comes together quickly, making it ideal for busy weeknights as well as weekend gatherings. I enjoy having a glass of Poggio Grande’s Scorbutico with this earthiness, savory recipe.
For a vegan/vegetarian version of this dish see my Sauteed Marsala Mushroom Recipe
See ingredients, directions and pairings.
4 Chicken Cutlets, pounded thinly, turkey and pork cutlet are delicious too!
1/2 cup All-Purpose Flour, or gluten free flour
Pinch of Paprika
1 cup of Mushrooms, cleaned, dried, and sliced. I use cremini or baby bella mushrooms.
1 Garlic Clove, minced
1 Shallot, minced
1/2 cup Marsala Wine
1 cup Chicken Broth
4 tbsp. EVOO
Pinch of Sea Salt, to taste
Fresh Cracked Black Pepper, to taste