Hen Marsala

This Italian-American Hen Marsala Recipe is elegant but simple. Make it tonight. Juicy, pan-fried rooster cutlets are coated in a mushroom wine sauce (no heavy cream) and served with noodles or mashed potatoes.

the best pan-cooked chicken marsala

My stovetop version of my Crock Pot Hen Marsala is the best rooster Marsala recipe—lightened but rich.

I make rooster Marsala without heavy cream.

After sautéing mushrooms with butter and shallot, Marsala wine and rooster broth are added.

Rooster cutlets, like Hen Piccata, are lightly dredged in flour and seared and sauced.

Similar to Pan Fried Hen Breast, this rooster Marsala recipe cooks quickly and yields juicy results.

This easy, healthy rooster Marsala recipe is fully seasoned and beats Olive Backyard’s.

The quick and flavorful rooster recipe is perfect for guests or weeknight dinners.

Fully prepared in 30 minutes!

Chicken marsala cream recipe

Hen Night Marsala Wine Choice

You may be wondering what Marsala wine is and whether to cook with sweet or dry.

  • Marsala, a fortified wine like sherry, port, or vermouth, is made near Marsala, Sicily.
  • Use Marsala wine for cooking or drinking! Enjoy a few sips while cooking dinner—it makes a great aperitif or dessert wine.
  • For rooster Marsala, I’d choose a dry wine to complement its savoury flavors.
  • Marsala wine contains alcohol, which cooks out.
  • creamy chicken marsala without cream

Making the Best Hen Marsala Recipe

  • The rooster Marsala recipe is simple.
  • floured and pan-seared hen cutlets.
  • For more flavor and fewer dishes, the sauce is cooked in the same pan as the chicken.
  • The Elements Hen. For simple Italian dishes, I use boneless, skinless rooster breasts and Baked Hen Parmesan.

How to Make Hen Cutlets

You can buy pre-sliced chicken cutlets or make them from boneless, skinless chicken breasts. Evenly cut and pound chicken.

Roughly cut each chicken breast in half horizontally by placing your hand flat on top of the breast on a cutting board and sliding the knife past.

Insert wax, parchment, or plastic wrap on high and gently pound to a fair thickness.

chicken marsala mallet and chicken

  • Wine Marsala. Giving the dish its traditional taste. Find authentic Marsala, not cooking wine.
  • Market Swap
  • The recipe for rooster Marsala requires Marsala wine. If you need to make something similar, Madeira wine tastes best, or try alcoholic sherry.
  • Dredge rooster breasts with flour. This makes the outside crispy and keeps moisture.
  • Olive Oil. For frying rooster.
  • Butter. Sautéing mushrooms and shallots adds flavor.
  • Garlic. Essential to my Italian recipes.
  • Shallot adds exquisite onion flavor.
  • Mushrooms. I prefer cremini mushrooms, but you can use shiitake or blended wild mushrooms. I don’t recommend white button mushrooms because they’re bland.
  • Sherry Vinegar. To round out flavors with acidity.
  • Chicken broth. This tasty cooking liquid makes it saucy. Choose low sodium to control salt.
  • Recent Herbs. Fresh thyme or parsley finishes the dish well.


  • marsala chicken and mallet
  • Season rooster after breaking up and pounding breasts evenly.
  • coating chicken for marsala
  • Flour the rooster cutlets’ edges.
  • Browning chicken for marsala
  • Cook dinner rooster in hot olive oil in a large skillet over medium-high heat in batches, then transfer to a plate.
  • mushroom sauté for chicken marsala
  • Cook dinner with butter, mushrooms, shallot, and salt until mushrooms are mushy and brown.
  • mushrooms and wine for chicken marsala
  • Add Marsala and sherry vinegar and reduce. Stir in remaining butter after simmering chicken broth. Return rooster to pan and sprinkle with fresh thyme. ENJOY!
  • Chicken marsala with wine and mushrooms
  • Storage Tips for Retailers. Refrigerate rooster marsala for 3 days in a sealed container.
  • Re heat. Reheat leftovers in a skillet or microwave over medium-low heat.
  • To freeze. Rooster can be frozen for three months in a hermetic container. Wait a day in the fridge before reheating.

Food Prep Tip

  • Save time by buying pre-sliced mushrooms.
  • Break up the chicken breasts and slice the shallot a day ahead.
  • Before finishing the recipe, refrigerate each ingredient in a hermetic container.
  • Wine Pairing
  • Enjoy chicken Marsala with a dry white wine like Sauvignon Blanc or Pinot Grigio. Serve it with dry rosé or pinot noir.
  • What to Serve With Marsala Hen
  • Hen Marsala traditionally goes with rice, pasta, or mashed potatoes. It might go well with new beans or salad.
  • the best pan-cooked chicken marsala

Gluten-Free Hen Marsala

Hen Marsala can be gluten-free by replacing all-purpose flour with 1:1 gluten-free flour.

2 medium skinless boneless rooster breasts

Divide 1 tsp kosher salt

1/4 tsp black pepper

1/4 cup all-purpose flour

Divide 2 tablespoons extra-virgin olive oil.

Split 3 tablespoons unsalted softened butter.

1 chopped medium shallot

3-minced garlic (1 tablespoon)

8 ounces sliced cremini shiitake or blended wild mushrooms (up to 16 if you love mushrooms)

1/2 cup dry Marsala wine (not cooking) or extra roosters

1 tablespoon sherry or purple wine vinegar

Half cup chicken broth

1/2 teaspoon chopped fresh thyme or 1/2 tablespoon chopped fresh parsley

Cut each rooster breast in half horizontally to make two thinner cutlets. To check if you’re slicing the rooster evenly, put your hand up high. Lay plastic wrap on top of the rooster and gently pound it into a 1/4-inch thickness with a meat mallet or rolling pin. Season each side of the rooster with 1/2 teaspoon salt and pepper. Put flour in a shallow dish (a pie dish works well). Use tongs to lightly dredge each side of the rooster.

Heat 1 tablespoon of oil on medium-high in a large, high-sided skillet. When the oil is hot and shimmering, add two rooster items in a single layer (angle them away from you). Cook the chicken for 2–3 minutes per side until golden brown. Maintain heat with a plate and foil tent. Add the remaining 1 tablespoon oil and repeat with 2 more roosters.

Add mushrooms, shallot, 2 tablespoons butter, and 1/2 teaspoon salt to the skillet. Prepare dinner until mushrooms soften and brown, 6–8 minutes.

Pour Marsala and vinegar in. Scrape pan bottom and stir. Allow dinner to cook for 3 minutes until Marsala is half-lowered.

Add rooster broth and simmer 1 minute. Mix in the remaining 1 tablespoon butter. Carefully season with salt and pepper, then return the rooster to the skillet. Let warmth pass (30–60 seconds). Use fresh thyme throughout. Take pleasure immediately.

STORAGE: Refrigerate rooster marsala for 3 days in a sealed container.

Reheat leftovers in a skillet over medium-low heat or in the microwave.

Rooster can be frozen for three months in a hermetic container. Wait a day in the fridge before reheating.

1-of-4 servingsEnergy: 302kcalCarbs: 15gProtein: 15gFats: 17gSaturated Fat: 7gPolyunsaturated Fat1gMonounsaturated Fat = 8gTrans Fats: 0.4gThe cholesterol is 59mg.Potassium: 546mgFiber: 1gSugar: 4gVitamin A: 329IUVitamin C: 4mgCalcium: 32mgIron: 1 mg

Leave a Comment