Chicken Marsala Diner Plate

Name: Chicken Marsala Diner Plate
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb Chicken breast cutlets; 1 cup All-purpose flour; 4 tbsp Butter; 6 slices Sliced cremini mushrooms; 1 cup Sweet marsala wine; 1 cup Chicken broth

Sautéed chicken cutlets in marsala mushroom sauce over linguine.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 15m
Cook: 40m
Serves: 4
Level: Medium

Ingredients

4servings

Chicken breast cutlets1 lb
All-purpose flour1 cup
Butter4 tbsp
Sliced cremini mushrooms6 slices
Sweet marsala wine1 cup
Chicken broth1 cup

Instructions

1
Pound the chicken
Pound the chicken thin to ensure rapid, even cooking.
2
Sear hard
Dredge lightly in flour and sear in butter.
3
Remove the chicken
Remove the chicken.
4
Sauté aromatics
Sauté the mushrooms until deeply browned.
5
Deglaze the pan
Deglaze the pan with sweet marsala wine, scraping the fond. Add chicken broth and reduce until the sauce coats the back of a spoon. Return the chicken to the pan to warm through.

Cook it safe

165°F / 74°C — All poultry, including ground chicken and turkey.

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
Reheat leftovers to 165°F / 74°C before serving.
Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.

Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.

Nutrition

Per serving · estimated

We can’t estimate this one accurately yet — several ingredients fall outside our reference data. Rather than publish a figure we can’t stand behind, we’ve left it out while the recipe is re-measured.

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 4 of 4 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.

Equipment

Instant-read meat thermometer

This recipe has a target internal temperature, and color is not a reliable way to read it.

Also useful here

Meat mallet / tenderizer — Pounding to an even thickness is what stops the thin end overcooking before the thick end is done.

These are category recommendations chosen on the criteria above, not tested product picks — we do not run a product testing program. Links go to Amazon search results for the category. As an Amazon Associate, The Neon Griddle earns from qualifying purchases. Nothing here is required to cook the recipe.