Chicken Marsala is a beloved Italian-American classic featuring tender chicken cutlets in a rich, savory sauce made with Marsala wine, mushrooms, shallots, and garlic. This version keeps it light and authentic: the chicken is barely dusted with flour (so it stays tender and doesn’t get heavy), cooked quickly to avoid drying out, and finished with fresh rosemary for that signature aromatic touch. Marsala wine, a fortified Sicilian favorite, gives the sauce its deep, slightly sweet complexity. Perfect for weeknight dinners yet impressive enough for guests!
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4 chicken breast cut the long way and thinly pounded)
1 ¼ teaspoons/6ml sea salt
1 teaspoon/5ml freshly ground black pepper
1 ¼ teaspoons/6ml sea salt
1 teaspoon/5ml freshly ground black pepper
¼ cup/34g flour for dusting (optional)
4 tablespoon/60ml non-hydrogenated spread
2 tablespoon/30ml olive oil
1 large shallot, finely chopped
2 garlic cloves, minced (I used 3 since they were small)
8 ounces/225g baby bella mushrooms (use a variety if you want)
½ cup/125ml sweet Marsala wine
1 sprig of fresh rosemary
¾ cup/180ml chicken broth
4 tablespoon/60ml non-hydrogenated spread
2 tablespoon/30ml olive oil
1 large shallot, finely chopped
2 garlic cloves, minced (I used 3 since they were small)
8 ounces/225g baby bella mushrooms (use a variety if you want)
½ cup/125ml sweet Marsala wine
1 sprig of fresh rosemary
¾ cup/180ml chicken broth
In a large plate combine flour with ¾ teaspoon/4ml of salt and ¾ teaspoon/4ml pepper. Coat chicken with seasoned flour shaking off the excess. You will need to do this in 2 batches. In a large heavy skillet melt 1 tablespoon/15ml spread and 1 tablespoon/15ml of the oil over medium-high heat. Add 2 of the cutlets and cook until golden (1-2 minutes per side). Remove from pan and repeat this with the next 2 pieces. In the same skillet melt 1 more tablespoon of the vegetable spread. Add the shallot and garlic. Cook about 30 seconds. Add the mushrooms, and season with salt and pepper. Saute about 3 minutes, most of the liquid should have evaporated. Pour in the Marsala and the rosemary, simmer until reduced by half. Add the broth and cook until reduced by half 3-4 minutes. Return the chicken to the pan to heat through and coat with the sauce. Remove the chicken to a platter or individual plates. Remove the rosemary. Stir in the remaining vegetable spread to make the sauce shimmer.
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