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Chicken Marsala with Homemade Tartar Sauce

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Chicken Marsala with Homemade Tartar Sauce is a creative fusion dish combining the rich, savory flavors of classic Italian Chicken Marsala with the bright, tangy freshness of tartar sauce. Perfect for an elevated dinner with a unique twist.

Ingredients

  • 4 boneless, skinless chicken breasts (pounded thin)
  • 1/2 cup all-purpose flour (for dredging)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 3 tablespoons butter, divided
  • 8 oz cremini or button mushrooms, sliced
  • 3 cloves garlic, minced
  • 3/4 cup dry Marsala wine
  • 3/4 cup chicken broth
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

For the Homemade Tartar Sauce:

  • 1/2 cup mayonnaise
  • 2 tablespoons finely chopped pickles or relish
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon capers (optional)
  • 1 tablespoon fresh dill or parsley, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Season chicken breasts with salt and pepper, then dredge lightly in flour, shaking off the excess.
  2. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
  3. In the same skillet, add another tablespoon butter and sauté mushrooms until browned, about 5 minutes.
  4. Add garlic and cook for 1 minute.
  5. Pour in Marsala wine and chicken broth, scraping up any browned bits. Simmer for 10–12 minutes until slightly reduced.
  6. Return chicken to the skillet and simmer in the sauce for 5 minutes. Garnish with parsley if desired.
  7. For tartar sauce: In a small bowl, combine mayonnaise, pickles or relish, Dijon mustard, lemon juice, capers, herbs, salt, and pepper. Stir well and refrigerate for at least 15 minutes before serving.
  8. Serve Chicken Marsala hot with tartar sauce on the side.

Notes

Make a crispy version by breading chicken cutlets with seasoned breadcrumbs before cooking.Add a splash of cream to the Marsala sauce for extra richness.Use gluten-free flour or skip dredging for a gluten-free option.Spice up the tartar sauce with hot sauce or diced jalapeños.Both chicken and tartar sauce can be prepared ahead of time; sauce tastes better after resting in the fridge.

Nutrition

Find it online: https://cookibly.com/chicken-marsala-with-homemade-tartar-sauce/