# 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.

_Dinner · Italian-American_

Prep: 15 min · Cook: 20 min · Total: 35 min · Yields: 4 servings

## Ingredients

- 4 boneless, skinless chicken breasts (about 2 lb total)
- ½ cup all-purpose flour
- 1 tsp kosher salt
- ½ tsp black pepper (freshly ground)
- 3 tbsp olive oil
- 3 tbsp unsalted butter (divided)
- 10 oz cremini mushrooms (sliced)
- 3 cloves garlic (minced)
- ¾ cup dry Marsala wine
- ¾ cup chicken stock
- 2 tbsp heavy cream
- 2 tbsp fresh flat-leaf parsley (chopped, for serving)

## Instructions

1. 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.
2. Mix the 0.5 cup flour, 1 tsp salt, and 0.5 tsp black pepper in a shallow dish. Dredge each cutlet in the seasoned flour, shaking off any excess.
3. Heat 3 tbsp olive oil and 1 tbsp of the unsalted butter in a large skillet over medium-high heat until shimmering.
4. 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.
5. 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.
6. Add the 3 cloves garlic and cook for 30 seconds, stirring constantly, until fragrant.
7. Pour in the 0.75 cup dry Marsala wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until slightly reduced.
8. Add the 0.75 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.
9. 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.

## Tip

> Brown the mushrooms without stirring for the first 2–3 minutes — constant movement steams them instead of searing, and you lose the deep, nutty fond that anchors the sauce.

Tags: weeknight, 30-minute, one-pan, comfort-food

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Canonical: https://just-recipes.io/recipes/chicken-marsala