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Chicken Marsala with Mushrooms inspired by Hilltop Steakhouse
Inspired by Hilltop Steakhouse

Chicken Marsala with Mushrooms

Main Course
An Italian-American classic featuring tender chicken breasts sautéed with mushrooms in a savory Marsala wine sauce. This sophisticated yet approachable dish balances earthy mushroom flavors with the sweet complexity of Marsala wine, creating a restaurant-quality entree suitable for both special occasions and weeknight dinners.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 4

Ingredients

  • 4 whole Boneless, skinless chicken breasts (About 6 oz each)
  • 1/2 cup All-purpose flour (For dredging)
  • 1 tsp Kosher salt (Divided)
  • 1/2 tsp Black pepper (Freshly ground)
  • 2 tbsp Olive oil
  • 4 tbsp Unsalted butter (Divided)
  • 12 oz Cremini mushrooms (Sliced)
  • 1 medium Shallot (Finely chopped)
  • 3 cloves Garlic (Minced)
  • 4 oz Prosciutto (Thinly sliced and cut into strips)
  • 3/4 cup Dry Marsala wine (Sweet Marsala not recommended)
  • 3/4 cup Chicken stock (Low-sodium preferred)
  • 1 tbsp Fresh thyme (Chopped, plus more for garnish)
  • 1/4 cup Heavy cream (Optional)
  • 2 tbsp Fresh parsley (Chopped, for garnish)

Tools You'll Need

  • Meat mallet
  • Plastic wrap
  • Large skillet
  • Tongs
  • Paper towels
  • Aluminum foil
  • Wooden spoon or spatula

Chef's Tip

Pound the chicken breasts to an even thickness of about 1/4 inch before dredging in flour. This ensures quick, even cooking and tender results. If breasts are large, halve them horizontally first.

Instructions

  1. Place chicken breasts between sheets of plastic wrap and pound to an even 1/4-inch thickness. Pat dry with paper towels.
  2. In a shallow dish, combine flour, 1/2 teaspoon salt, and pepper. Dredge chicken in the flour mixture, shaking off excess.
  3. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat until shimmering.
  4. Add chicken and cook until golden brown, about 3 minutes per side. Transfer to a plate and tent with foil to keep warm.
  5. In the same skillet, add remaining 2 tablespoons butter. Add mushrooms and cook undisturbed for 2 minutes, then stir and continue cooking until golden, about 5 minutes total.
  6. Add shallot and garlic, cook for 1 minute until fragrant. Add prosciutto and cook for another minute.
  7. Pour in Marsala wine, scraping up any browned bits from the bottom of the pan. Simmer until reduced by half, about 3-4 minutes.
  8. Add chicken stock and thyme. Bring to a simmer and cook until sauce is slightly reduced, about 5 minutes.
  9. If using, stir in heavy cream and heat through without boiling. Season with remaining salt and additional pepper to taste.
  10. Return chicken to the skillet along with any accumulated juices. Simmer until chicken is heated through and sauce thickens slightly, about 2-3 minutes.
  11. Sprinkle with chopped parsley before serving.

Plating

Serve the chicken breasts on warmed plates, spooning the mushroom-Marsala sauce generously over the top. Garnish with additional fresh thyme leaves and chopped parsley for color. For a complete meal, accompany with buttered pasta or creamy polenta on the side.

Storage & Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over medium-low heat, adding a splash of chicken stock if the sauce has thickened too much.

About This Recipe

This restaurant-quality Chicken Marsala is inspired by the Italian classics served at Hilltop Steakhouse. The combination of tender chicken, earthy mushrooms, and the distinct flavor of Marsala wine creates a sophisticated dish with balanced flavors. The addition of prosciutto adds a savory dimension that elevates this preparation above standard versions.

How did it turn out?

We'd love to hear about your experience making this recipe!