Italian-American · main

Chicken Marsala with Mushroom Wine Sauce

Chicken Marsala with Mushroom Wine Sauce reads richness 6.9, umami 5.9 and citrus 5.0 on Palate's 0–10 flavor X-ray — a Italian-American main, about 28 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.3 / 10
• Sweet & Fruity — 3.5 / 10
• Sour & Bright — 6.3 / 10
• Bitter & Earthy — 3.6 / 10
• Rich & Fat — 7.3 / 10
• Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Richness 6.9 · Umami 5.9 · Citrus 5.0 · Sourness 4.5 · Salinity 4.2 · Allium 3.5 · Earthy 3.4 · Sweetness 2.8 · Herbaceous 2.4 · Fruity 2.1 · Bitterness 1.6 · Warm Spice 1.5 · Nutty 1.2 · Floral 1.2 · Heat 0.8

What's in it (13)

• boneless chicken — 680 g
• all-purpose flour — 60 g
• salt — 5 g
• black pepper — 3 g
• unsalted butter — 54 g
• olive oil — 27 g
• cremini mushrooms — 227 g
• garlic — 9 g
• marsala wine — 177 g
• low-salt chicken broth — 237 g
• heavy cream — 59 g
• lemon juice — 15 g
• parsley — 7 g

Time & effort: about 28 min · effort: involved

Nutrition (per 100 g, engine-estimated): 110.8 kcal, 14.6 g protein, 5.8 g fat, 4.6 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Pat the chicken breasts dry, slice each one horizontally into two thin cutlets, and pound between sheets of plastic wrap to an even 1/2-inch thickness.
2. Whisk the flour, salt, and pepper together in a shallow dish; dredge each cutlet, shaking off the excess.
3. Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium-high heat until shimmering. Working in batches, sear the cutlets until deeply golden on the first side, 3-4 minutes, then flip and cook until golden and the internal temperature reaches 165F, another 3-4 minutes; transfer to a plate.
4. Add the mushrooms to the same skillet, adding a splash more oil if the pan looks dry; cook, stirring occasionally, until browned and their liquid has evaporated, 6-7 minutes.
5. Add the garlic and saute until fragrant, about 30 seconds.
6. Pour in the Marsala wine, scraping up the browned bits from the bottom of the pan; simmer until reduced by half, 4-5 minutes.
7. Add the chicken broth and simmer until reduced and just beginning to thicken, 5-6 minutes.
8. Stir in the cream, then return the chicken and any accumulated juices to the skillet; simmer until the sauce coats the back of a spoon and the chicken is heated through, 3-4 minutes.
9. Off the heat, stir in the remaining 2 tablespoons of butter and the lemon juice for gloss and brightness.
10. Season the sauce to taste with salt, scatter with parsley, and serve the chicken napped with sauce and mushrooms.

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• Beef and Bean Chili Verde — Tex-Mex
• Pork Green Chile Stew — Tex-Mex · Southwestern
• Moroccan Pork Casserole — Moroccan
• Slow-Roasted Greek Leg of Lamb with Lemon Potatoes — Greek

Keep reading: what richness, umami, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.