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One plate of chicken Marsala: two golden seared chicken cutlets under a glossy-free brown mushroom Marsala sauce with sliced cremini and chopped parsley, beside a nest of egg noodles (AI-generated photo)

Comfort food

Chicken Marsala

Golden cutlets in a mushroom and Marsala pan sauce.

30 min total28 min activeMakes 4 plates
High-proteinMethod in Pro

Marsala gives this Italian-American classic its sweet, nutty depth, reduced in the same pan the chicken browned in. Plenty of mushrooms make the sauce hearty. A small knob of butter at the end turns it silky.

Ingredients

For 4 plates.

Noodles

  • 6 oz egg noodles

Cutlets

  • 2 lb boneless skinless chicken breasts, halved horizontally
  • 1/2 teaspoon kosher salt
  • 1/4 cup all-purpose flour
  • 1 1/2 tablespoons olive oil

Marsala sauce

  • 12 oz cremini mushrooms, sliced
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 2/3 cup dry Marsala wine
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon unsalted butter
  • 2 tablespoons chopped fresh parsley

Method

  1. Boil the egg noodles for 7 minutes and drain.

    Timer 7 min

  2. Meanwhile, slice the chicken into thin cutlets, season with salt and dredge in the flour.

The rest of the method is in Short Order Pro

3 more steps, with cook mode and timers, in the app. Ingredients, nutrition and cost stay free on every dish, and 20 dishes include the full method for free.

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Tips

  • Cook the mushrooms until their liquid has evaporated and they turn golden before adding the wine.
  • Dry Marsala keeps it savoury; sweet Marsala tastes like dessert.

Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.

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