Description
Chicken Marsala features golden pan-seared chicken cutlets and mushrooms in a rich, creamy Marsala wine sauce. This easy Italian-American dinner serves four and comes together in 45 minutes.
Ingredients
1 1/2 pounds boneless, skinless chicken breasts, sliced and pounded to 1/4-inch thickness
3 tablespoons all-purpose flour
3/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
8 ounces sliced cremini or button mushrooms
3 tablespoons finely chopped shallot
2 cloves garlic, minced
2/3 cup chicken broth
2/3 cup dry Marsala wine
2/3 cup heavy cream
2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh Italian parsley, optional
Instructions
1. Combine the flour, 3/4 teaspoon salt, and 1/4 teaspoon black pepper in a large zip-top bag.
2. Add the chicken, seal the bag, and shake until the chicken has an even flour coating.
3. Heat the olive oil and 2 tablespoons butter in a large stainless steel skillet over medium-high heat.
4. Shake excess flour from the chicken, then add the cutlets to the hot skillet.
5. Cook the chicken for 5 to 6 minutes, turning once, until both sides look golden and the chicken is nearly cooked through.
6. Transfer the chicken to a clean plate.
7. Melt the remaining tablespoon of butter in the same skillet.
8. Add the mushrooms and cook for 3 to 4 minutes, stirring often, until they begin to brown.
9. Add the shallot, garlic, and a small pinch of salt. Cook for 1 to 2 minutes.
10. Pour in the chicken broth, dry Marsala wine, and heavy cream.
11. Add the thyme, then scrape the browned bits from the bottom of the skillet with a wooden spoon.
12. Bring the sauce to a boil, then reduce the heat to medium.
13. Simmer the sauce uncovered for 10 to 15 minutes, until it reduces by about half and lightly thickens.
14. Return the chicken and any collected juices to the skillet.
15. Reduce the heat to low and simmer for 2 to 3 minutes, until the chicken reaches 165°F and the sauce thickens slightly.
16. Taste the sauce and adjust the salt and pepper.
17. Sprinkle with fresh parsley and serve immediately.
Notes
Use dry Marsala wine for a balanced, savory sauce. Sweet Marsala can make the finished dish noticeably sweeter.
For even cooking, slice large chicken breasts horizontally before pounding them to 1/4-inch thickness.
A stainless steel skillet creates stronger browning, although a nonstick skillet also works.
Do not overcrowd the pan. Brown the chicken in batches when necessary.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat and add a splash of chicken broth or cream if the sauce becomes too thick.
Freeze cooled Chicken Marsala for up to 2 months. Thaw it overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 545
- Sugar: 4 g
- Sodium: 610 mg
- Fat: 35 g
- Saturated Fat: 16 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 39 g
- Cholesterol: 170 mg