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Chicken Marsala

Close-up of Chicken Marsala in a pan, topped with sliced mushrooms and parsley.
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Sautéed chicken cutlets in a rich Marsala wine and mushroom sauce, offering restaurant-quality flavor in about 30 minutes.

Ingredients

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  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup Marsala wine
  • 1 cup chicken broth
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. In a shallow dish, combine flour, salt, and pepper. Dredge chicken cutlets in the flour mixture, shaking off excess.
  2. Heat olive oil and butter in a large skillet over medium-high heat.
  3. Add chicken cutlets and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
  4. Add sliced mushrooms to the skillet and cook, stirring occasionally, until browned and softened, about 5-7 minutes.
  5. Add minced garlic and cook for 1 minute until fragrant.
  6. Pour in Marsala wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer and reduce by half, about 3-5 minutes.
  7. Stir in chicken broth and bring to a simmer. Cook for 5 minutes, or until the sauce has thickened slightly.
  8. Return the chicken cutlets to the skillet and spoon the sauce over them.
  9. Simmer for 2-3 minutes to heat the chicken through.
  10. Garnish with fresh parsley before serving.

Notes

  • For a deeper flavor, use a good quality Marsala wine.
  • Serve with your favorite pasta or mashed potatoes.
  • This recipe pairs well with a simple green salad.

Nutrition

Find it online: https://kitchenslang.com/chicken-marsala-mushroom-wine-sauce/