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Chicken Masala Recipe
Ash Tyrrell

Chicken Masala Recipe

When I first tried making Chicken Marsala, I couldn’t believe how simple ingredients turned into something that felt so gourmet. The aroma of golden chicken with mushrooms simmering in a velvety Marsala wine sauce filled my kitchen, and I instantly felt proud of what I created.
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Prep Time 15 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts, halved and pounded thin – pounding helps the chicken cook evenly and stay tender.
  • ½ cup all-purpose flour seasoned with salt and pepper – lightly coats the chicken, giving it a golden crust.
  • 2 tablespoons unsalted butter – adds richness and depth when sautéing.
  • 2 tablespoons olive oil – helps the chicken crisp beautifully while balancing flavors.
  • 8 ounces baby Bella or button mushrooms sliced – these add a meaty, earthy taste to the sauce.
  • 1 small shallot finely chopped – brings a touch of sweetness and elegance.
  • 2 cloves garlic minced – because no savory dish is complete without it!
  • 1 cup chicken broth – balances out the richness of cream and wine.
  • ¾ cup dry Marsala wine – the star of the dish giving it that signature warm, nutty flavor.
  • ½ cup heavy cream – makes the sauce velvety and indulgent.
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried – for subtle herbal notes.
  • Chopped Italian parsley – optional garnish that brightens everything up.

Method
 

  1. I start by cutting my chicken breasts in half and gently pounding them thin between plastic wrap. This way, each piece cooks evenly and absorbs the sauce better. Then, I dredge the chicken in seasoned flour, shaking off the excess so it crisps up nicely in the pan.
  2. In a hot skillet, I melt butter with olive oil and cook the chicken cutlets for about 3–4 minutes per side until golden. Once browned, I remove them from the pan, but leave behind all that flavor—it’s going to make the sauce incredible.
  3. Next, I toss sliced mushrooms into the same skillet, letting them cook down until golden and slightly caramelized. I then add shallots and garlic, stirring just long enough for their fragrance to fill the kitchen.
  4. Now comes the magic! I deglaze the pan with Marsala wine and chicken broth, scraping up all those flavorful browned bits. A splash of heavy cream and thyme go in, and I simmer until the sauce reduces to a silky texture.
  5. Finally, I return the chicken to the skillet, spoon the sauce over each piece, and let everything simmer for a couple of minutes. A sprinkle of fresh parsley at the end, and my Chicken Marsala is ready to serve.

Notes

  • I always use dry Marsala wine instead of sweet—it keeps the flavor balanced.
  • Pounding the chicken evenly makes a huge difference in cooking time and tenderness.
  • Letting the sauce simmer slowly gives it that rich, velvety finish.
  • If I want extra depth, I sometimes add a splash of balsamic vinegar or Worcestershire sauce.