Uncle Larry Adventures

Italian Classics · Sicily

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Pollo al Marsala

Chicken Marsala: floured cutlets seared hard, mushrooms browned in the same pan, and a glossy sauce built from dry Marsala and butter.

Pollo al Marsala

Mushrooms, fortified wine, one pan

Italian main course plated on a rustic dish in warm light

The short version

Chicken Marsala: floured cutlets seared hard, mushrooms browned in the same pan, and a glossy sauce built from dry Marsala and butter.

Prep
10 min
Cook
25 min
Total
35 min
Serves
4 servings

Ingredients

  • 4 chicken breast cutlets, pounded ½ inch thick
  • ½ cup flour for dredging
  • 8 oz (225 g) cremini mushrooms, sliced thick
  • ¾ cup (180 ml) dry Marsala
  • ¾ cup (180 ml) chicken broth
  • 3 tbsp cold butter, cubed

Instructions

  1. 01

    Dredge and sear. Flour the cutlets, shake off the excess, and sear three minutes a side in hot oil. Set aside.

  2. 02

    Brown the mushrooms. Same pan, no stirring for the first two minutes. Let them take color.

  3. 03

    Deglaze. Marsala in, scraping the pan. Reduce by half.

  4. 04

    Build the sauce. Add broth, reduce again, then swirl in cold butter off the heat until glossy.

  5. 05

    Return the chicken. Back into the pan with any resting juices for two minutes.

Larry’s rule: Use dry Marsala, not sweet. Sweet Marsala turns the sauce into dessert and nothing will pull it back.

Nutrition (estimated, per serving)

Serving
1 serving (about 250 g)
Calories
498 calories
Protein
40 g
Carbs
26 g
Fat
23 g
Saturated fat
11 g
Fibre
2 g
Sugar
2 g
Sodium
501 mg
Cholesterol
177 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/pollo-al-marsala).

Before you cook

What to know about Pollo al Marsala

What it is

Pollo al Marsala is a main recipe rooted in Sicily's bold balance of savory, sweet and bright flavors. This version makes 4 servings in 35 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: dredge and sear, then brown the mushrooms, then deglaze. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 4 chicken breast cutlets, pounded ½ inch thick — builds the savory foundation and carries flavor through the dish.
  • ½ cup flour for dredging — provides the recipe's main structure, so its cooking time and texture matter.
  • 8 oz (225 g) cremini mushrooms, sliced thick — supports the dish's balance, texture and regional character.
  • ¾ cup (180 ml) dry Marsala — brings acidity and aroma that balance richer ingredients.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Complete the advance work described in the method, refrigerate promptly, and reheat gently so the main ingredient does not dry out.

What to serve with it

  • Serve with roasted vegetables, bitter greens or a simple salad.
  • Add crusty bread when the pan sauce deserves to be saved.

Questions Larry gets asked

How long does pollo al marsala take to make?
About 35 min start to finish — roughly 10 min of prep and 25 min of cooking. That yields 4 servings.
What do you need to make pollo al marsala?
6 ingredients, starting with 4 chicken breast cutlets, pounded ½ inch thick, ½ cup flour for dredging, 8 oz (225 g) cremini mushrooms, sliced thick. The full list with quantities is on this page.
How do you start pollo al marsala?
Dredge and sear: Flour the cutlets, shake off the excess, and sear three minutes a side in hot oil. Set aside.
How do you know when pollo al marsala is done?
Return the chicken. Back into the pan with any resting juices for two minutes.
What is the most common mistake with pollo al marsala?
Use dry Marsala, not sweet. Sweet Marsala turns the sauce into dessert and nothing will pull it back.
Can you make pollo al marsala ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a main course that reheats well.

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Quick answer

What can I use instead of San Marzano tomatoes?

Use any whole peeled plum tomato packed in juice, not puree — that is the real variable. Crush them by hand, and if they taste sharp, add a pinch of sugar or a grated carrot to the pot. Avoid diced tomatoes, which stay firm because of added calcium.

The gear Larry uses →Where to eat sausage & peppers →What to drink with it →This week on the blog: Labor Day Cookout: The Sausage Lineup That Never Fails →

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