Chicken Marsala Without Cream
This Italian-American classic delivers a deeply flavorful, glossy wine sauce built entirely from Marsala wine, chicken broth, butter, and mushrooms. No heavy cream needed.
Equipment
- 12-inch stainless steel or cast iron skillet - essential for browning and developing fond
- Meat mallet or heavy rolling pin - for pounding chicken to even thickness
- Cutting board
- Shallow bowl or plate - for dredging
- Tongs or spatula
- Instant-read thermometer - optional but recommended
- Sharp chef's knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula - for deglazing
Ingredients
- 1.5 lbs boneless, skinless chicken breasts - 680g, about 2 large breasts, halved horizontally into 4 cutlets
- salt and freshly ground black pepper - to taste
- 0.5 cup all-purpose flour - 65g
- 3 tablespoons olive oil - 45ml
- 4 tablespoons unsalted butter - 57g, divided (2 tbsp/28g for mushrooms, 2 tbsp/28g to finish sauce)
- 2 medium shallots - finely diced, about ½ cup or 75g
- 3 cloves garlic - minced
- 8 oz cremini mushrooms - 225g, stems removed and sliced
- 0.75 cup dry Marsala wine - 180ml, not sweet cooking wine
- 0.75 cup low-sodium chicken broth - 180ml
- 1 teaspoon fresh thyme leaves - or ½ teaspoon dried thyme
- 2 tablespoons fresh flat-leaf parsley - chopped, for garnish
Instructions
- Slice each chicken breast in half horizontally to create 2 thin cutlets. Pound to ¼-inch (6mm) thickness. Season both sides with salt and pepper.
- Place flour in a shallow bowl. Dredge each cutlet in flour, shaking off excess. Set aside on a clean plate.
- Heat olive oil in a 12-inch skillet over medium-high heat. Sear cutlets for 3-4 minutes per side until golden and internal temperature reaches 160°F (71°C). Transfer to a plate and tent with foil.
- Reduce heat to medium. Melt 2 tablespoons butter in the same pan. Add mushrooms in a single layer and cook without stirring for 2-3 minutes to brown. Stir and cook until golden and softened, about 3 more minutes.
- Add shallots and cook for 2 minutes until translucent. Add garlic and cook for 30-60 seconds until fragrant.
- Pour in Marsala wine and scrape up browned bits from the pan. Let wine reduce for 2 minutes. Add chicken broth and thyme, bring to a simmer, and cook for 10-15 minutes until sauce is reduced by half and glossy.
- Reduce heat to low. Add remaining 2 tablespoons cold butter, one tablespoon at a time, stirring until melted and incorporated. Season sauce with salt and pepper to taste.
- Return chicken to the pan and spoon sauce over the top. Warm for 1-2 minutes over low heat. Garnish with parsley and serve immediately.
Notes
- Use dry Marsala: Dry Marsala creates a savory sauce. Sweet Marsala will make the dish taste like dessert. Also avoid "Marsala cooking wine" from the condiment aisle.
- Don't crowd the pan: Overcrowding causes steaming instead of searing. Cook chicken in batches if needed.
- Let the sauce reduce: Full reduction concentrates flavor. Rushing leads to a thin, sharp-tasting sauce.
- Mount with cold butter: Adding cold butter off the heat creates a glossy, restaurant-quality sauce. Hot butter won't emulsify the same way.
- Add prosciutto: For extra savory depth, add 2-3 thin slices of prosciutto to the pan after cooking the chicken and before adding mushrooms.
- Use chicken thighs: Boneless, skinless thighs are more forgiving and stay juicier than breasts. Pound to even thickness.
- Make it gluten-free: Use a 1:1 gluten-free flour blend for the dredging. The sauce-thickening technique works the same.
- Storage: Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth.
- Freezer: Freeze for up to 2 months. Texture may change slightly, but flavor remains delicious.
- Serving suggestions: Pairs beautifully with mashed potatoes, pasta, rice, roasted vegetables, or crusty bread for soaking up the sauce.