Can I substitute another wine for Marsala?

Dry sherry or Madeira are the closest substitutes.

What do you serve with chicken Marsala?

Mashed potatoes, buttered noodles or linguine, and a green vegetable.

Chicken Marsala

Golden sautéed chicken cutlets in a rich mushroom and Marsala wine sauce finished with a touch of cream. An Italian-American restaurant favorite at home in 35 minutes; serves 4.

Gluten-free with swaps Vegetarian with swaps Low-carb High-proteinNo added sugar

Contains: milk, wheat. Based on the ingredients as written; check package labels, which can change.

Prep 15 min
Cook 20 min
Total 35 min
Yield 4 servings
Level Easy

Updated November 4, 2026

Chicken Marsala cutlets in a brown mushroom and Marsala wine sauce with parsley

Marsala is a fortified wine from Sicily, and cooked down with mushrooms it makes a deep, slightly sweet sauce that is made for chicken or veal. The dish became an Italian-American restaurant staple and is easy to make at home.

Use dry Marsala for savory cooking, and do not skip browning the mushrooms well; that is where much of the flavor comes from.

Ingredients

2 large boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and black pepper
1/2 cup all-purpose flour
3 tablespoons olive oil, divided
3 tablespoons unsalted butter, divided
8 ounces cremini mushrooms, sliced
2 cloves garlic, minced
3/4 cup dry Marsala wine
3/4 cup chicken broth
1/4 cup heavy cream
2 tablespoons chopped fresh parsley

To make it gluten-free

For the flour, use a gluten-free all-purpose flour blend (for thickening, cornstarch works too).

Also check the labels on the broth, which can contain wheat. See all our gluten-free recipes.

To make it vegetarian

For the chicken, use extra-firm tofu, pressed and cut the same way, or plant-based chicken-style pieces.
For the broth, use vegetable or mushroom broth.

Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. The nutrition on this page is for the original recipe. See all our vegetarian recipes.

Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.

Shop King Arthur flour Gluten-free flour

We may earn a commission if you buy through the links on this page, at no extra cost to you.

What you’ll need

meat mallet
large skillet
shallow dish for flour

Instructions

Make cutlets. Slice each breast in half horizontally and pound to 1/4 inch. Season with salt and pepper and dredge in flour.
Cook the chicken. Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the cutlets 2 to 3 minutes per side, until golden and cooked through (165°F). Move to a plate.
Brown the mushrooms. Add the remaining oil and the mushrooms and cook for 6 to 8 minutes, until browned. Add the garlic and cook 30 seconds.
Make the sauce. Add the Marsala and simmer for 2 minutes, scraping the pan. Add the broth and simmer 4 to 5 minutes, until reduced by about a third. Stir in the cream and the remaining butter.
Finish. Return the chicken to the pan and simmer 1 to 2 minutes, spooning sauce over it. Sprinkle with parsley.

Nutrition per serving (estimated)

560Calories

19 gCarbohydrates

1 gFiber

17 gNet carbs

43 gProtein

29 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Low-carb High-protein Budget-friendly Gluten-free with swaps Vegetarian with swapsNo added sugar

Tips

Dry Marsala is best for savory dishes; sweet Marsala makes the sauce more like dessert.
Leave out the cream for the traditional, lighter version.

Having trouble? See why chicken turns out dry in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Freezer-friendly

Refrigerate up to 3 days, or freeze up to 2 months. Reheat gently on the stove with a splash of broth, covered, until hot.

Questions about this recipe

Can I substitute another wine for Marsala?: Dry sherry or Madeira are the closest substitutes.
What do you serve with chicken Marsala?: Mashed potatoes, buttered noodles or linguine, and a green vegetable.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Pinot Noir or Chianti. Wine pairing guide

More Italian recipes

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