Chicken Marsala
Tender pounded chicken cutlets in a rich Marsala wine and mushroom pan sauce. Ready in 30 minutes and tastes like it took far longer.
Ingredients
- 4boneless, skinless chicken breasts(about 2 lb total)
- ½ cupall-purpose flour
- 1 tspkosher salt
- ½ tspblack pepper(freshly ground)
- 3 tbspolive oil
- 3 tbspunsalted butter(divided)
- 10 ozcremini mushrooms(sliced)
- 3 clovesgarlic(minced)
- ¾ cupdry Marsala wine
- ¾ cupchicken stock
- 2 tbspheavy cream
- 2 tbspfresh flat-leaf parsley(chopped, for serving)
Method
- 01
Halve each of the 4 chicken breasts horizontally to make 8 thin cutlets. Place between sheets of plastic wrap and pound to an even 1/4-inch thickness.
- 02
Mix the ½ cup flour, 1 tsp salt, and ½ tsp black pepper in a shallow dish. Dredge each cutlet in the seasoned flour, shaking off any excess.
- 03
Heat 3 tbsp olive oil and 1 tbsp of the unsalted butter in a large skillet over medium-high heat until shimmering.
- 04
Sear the cutlets in batches — do not crowd the pan — for 3 minutes per side until golden brown. Transfer to a plate and tent loosely with foil.
- 05
Reduce heat to medium. Add 1 tbsp of the remaining butter to the same skillet. Add the 10 oz cremini mushrooms and cook, stirring occasionally, for 5 minutes until browned and most of their moisture has evaporated.
- 06
Add the 3 cloves garlic and cook for 30 seconds, stirring constantly, until fragrant.
- 07
Pour in the ¾ cup dry Marsala wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until slightly reduced.
- 08
Add the ¾ cup chicken stock and the 2 tbsp heavy cream. Stir to combine and simmer for 3–4 minutes until the sauce is slightly thickened and coats the back of a spoon.
- 09
Remove the pan from heat and swirl in the remaining 1 tbsp unsalted butter until fully melted and the sauce looks glossy.
- 10
Return the seared cutlets and any resting juices to the pan. Spoon the sauce over the chicken and let everything warm together for 1–2 minutes over low heat.
- 11
Scatter the 2 tbsp fresh flat-leaf parsley over the top and serve immediately, straight from the pan.
Adapted from public domain & community sources