You can make Chicken Marsala without Cream in 30 minutes! You'll love these tender, thin chicken breasts glazed with wine, butter and lemon and topped with mushrooms. Don't miss this easy Italian recipe that's packed with flavor!
I've been enjoying this easy Chicken Marsala my whole life. Because when your mom's from Italy, you grow up eating fabulous meals!
And as in Italy, Mom and I make Chicken Marsala without cream. And, unlike American versions, there's no chicken broth either.
Instead, we're relying on butter, olive oil, wine and lemon juice to coat the pan-fried chicken cutlets with a glaze of deep flavor.
Topped with meaty, buttery mushrooms, this looks like a gourmet meal. But no worries ― it can be on your table in 30 minutes!
Recipe ingredients
Chicken - You'll need boneless, skinless, thin chicken cutlets. I recommend buying them already thin.
But if you have thick chicken breasts, you'll need to slice through the meat to divide each breast into two thin cutlets.
Then, you'll need to pound the chicken to tenderize it. Don't skip this step! It helps to use a meat mallet.
Mushrooms: Use white mushrooms. It saves time to buy already-sliced mushrooms, but choose the cleanest ones you can find. Otherwise, get whole white mushrooms and slice them yourself.
Marsala Wine: Marsala wine hails from Sicily. It can be dry, sweet or semi-sweet and will be gold, amber or ruby-red. If you don't have Marsala, you can substitute sherry, Port, Madeira or Moscato in this recipe.
How to make chicken Marsala
See the card at the end of this post for the full recipe, but here's an overview.
Brown the chicken cutlets
- Flour both sides of the pounded chicken breasts.
- Transfer the chicken to a skillet with butter and oil.
- When the first side has browned, flip the meat and add wine and lemon juice to the pan.
- When the second side has browned, flip the chicken again to coat it in the sauce. Remove the cooked chicken to a platter.
Cook the mushrooms
- Use the same pan to melt butter and add clean, sliced mushrooms.
- Cook the mushrooms until most of their liquid has evaporated.
Recipe variations
- If you need to omit the alcohol, use white grape juice instead.
- You can use veal or pork instead of chicken in this recipe.
Sides for chicken Marsala
Serve the chicken with the mushrooms and pan juices spooned on top. Chicken Marsala goes great with rice, Parmesan Risotto, Italian-Roasted Potatoes or Creamy Parmesan Polenta.
It also would be fabulous with Oven-Baked Risotto with Vegetables. For a low-carb option, serve it with Cauliflower Rice Caprese.
And, if you really want a special meal, this simple Chicken Marsala can follow a course of Homemade Manicotti. Wear your stretchy pants!
How long does chicken Marsala last?
Store leftovers in the refrigerator for up to four days.
How long does Marsala wine last?
Once opened, you can seal the Marsala wine bottle with a stopper and store it in the refrigerator for 4-6 months.
More recipes like this
- Basil Pesto Chicken
- Chicken Sorrentino with Eggplant
- Pork Scallopini with Mushrooms and Apple Juice
- Italian Sautéed Mushrooms with Garlic and Tomatoes
- Marry-Me Chicken with Sun-Dried Tomatoes
Enjoy!
If you try this Chicken Marsala without Cream, please leave a comment and a rating!
(Recipe Source: Adapted from my Mom's version. Originally published on Food Fanatic and then here on September 8, 2017. Updated now with additional photos and information.)
Chicken Marsala Without Cream
Ingredients
Chicken
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 ⅓ pounds boneless, skinless chicken breasts (thin)
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- ¼ cup Marsala wine
- juice of ¼ lemon
Mushrooms
- 16 ounces sliced white mushrooms (Buy the cleanest ones.)
- 2 tablespoons salted butter
- ⅛ teaspoon salt (plus extra to taste)
- ⅛ teaspoon black pepper (heaping)
Instructions
- Clean the mushrooms by placing them in a colander and running them under a light spray of water. Use a vegetable brush to gently scrape off any dirt. Pat the mushroom slices dry with a paper towel.
- In a dinner plate, stir together the flour with ¼ teaspoon salt and ⅛ teaspoon pepper.
- Line a large cutting board with plastic wrap. Place the chicken breasts on the plastic and cover them with another sheet of plastic wrap. Pound the breasts with a mallet or skillet to thin them further and tenderize them.
- Using a fork, transfer one piece of chicken to the flour mixture. Flour both sides of the chicken, patting the flour onto the chicken with the back of your fork. Transfer the floured chicken to a plate. Continue flouring the remaining breasts.
- In a large skillet (cast iron works great if you have one) melt one tablespoon of butter and one tablespoon of oil over high heat. Add the chicken breasts in a single layer. (They should fit, but if not, cook them in two batches.) Sauté the chicken over high heat until golden brown on the first side. (It should take 2-4 minutes.)
- When the first side is done, flip over the chicken to brown the other side. (It should take a couple of minutes.)
- Pour the wine over the chicken and squeeze on the lemon juice. Cook for a couple more minutes, flipping the chicken over one more time to coat it in the sauce.
- Turn off the heat and remove the cooked chicken to a serving platter, leaving the pan juices in your skillet. Cover the chicken with foil.
- Turn on the heat to medium high and add 2 tablespoons of butter to your skillet to melt.
- Add the sliced mushrooms and spread them out in the pan. Sprinkle on ⅛ teaspoon of salt and a heaping ⅛ teaspoon of pepper.
- Cook the mushrooms until most of their liquid evaporates, stirring occasionally. It could take up to 10 minutes. Taste a mushroom to see if it’s cooked. If needed, add more salt and pepper.
- Serve the chicken topped with the mushrooms and pan juices. Store leftovers covered in the refrigerator for up to four days.
Notes
Nutrition
(Recipe Source: Cooking with Mamma C. Based on my Mom’s version, but she never measures anything. Easy Chicken Marsala originally published on Food Fanatic.)
Norma L King says
What can I use in place of marsala wine?
Mamma C says
Hi Norma - If you need a non-alcoholic substitute for Marsala wine, you can use grape juice, balsamic vinegar or chicken stock. Each of those will provide a different flavor profile. If you need a different type of wine, you can use madeira, sherry or port.