Chicken Marsala
Tender golden chicken cutlets and savory mushrooms simmer in a rich Marsala wine sauce, making an elegant stovetop dinner in about 35 minutes.
Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.5 pounds chicken breasts, boneless, skinless
- 0.5 cup all-purpose flour
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 8 ounces cremini mushrooms
- 3 cloves garlic
- 1 cup dry marsala wine
- 0.5 cup low-sodium chicken broth
- 2 tablespoons fresh parsley
Cooking instructions
- Place each chicken breast between sheets of plastic wrap and pound to an even 1/2-inch thickness. Cut larger breasts in half if needed. Season both sides with the salt and pepper. (about 5 min)
- Spread the flour in a shallow dish. Dredge the chicken lightly in flour, shaking off the excess. (about 3 min)
- Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Cook the chicken in batches if necessary until golden and cooked through, about 3 to 4 minutes per side. Transfer to a plate; chicken should reach 165°F in the thickest part. (about 8 min) — Medium-high
- Reduce the heat to medium. Add the remaining 2 tablespoons butter and the mushrooms. Cook, stirring occasionally, until the mushrooms are browned and their moisture has evaporated, about 4 minutes. (about 4 min) — Medium
- Add the garlic and cook for 30 seconds. Pour in the Marsala and broth, scraping up the browned bits. Simmer until the sauce is slightly reduced, about 3 minutes. (about 4 min) — Medium
- Return the chicken and any accumulated juices to the skillet. Simmer gently, turning once, until coated and warmed through, about 2 minutes. Sprinkle with parsley and serve immediately. (about 2 min) — Medium