Skillet Chicken Marsala

Skillet chicken cutlets with browned mushrooms in a rich Marsala-broth sauce, ready in about 35 minutes with one-pan stovetop cooking.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb chicken cutlets
• 8 oz cremini mushrooms
• 0.75 cup marsala wine
• 0.5 cup chicken broth
• 2 tbsp all-purpose flour
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 cloves garlic
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp fresh parsley

Cooking instructions

1. Pat the chicken dry. Season both sides with 3/4 teaspoon salt and the pepper, then dredge lightly in the flour, shaking off the excess. (about 5 min)
2. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side, working in batches if needed, until golden. Transfer it to a plate; it will finish cooking later. (about 8 min) — Medium-high heat
3. Add the mushrooms to the skillet and cook for 4 to 5 minutes, stirring occasionally, until browned and softened. Add the garlic and cook for 30 seconds. (about 5 min) — Medium-high heat
4. Pour in the Marsala and broth, scraping up browned bits. Simmer for 3 to 4 minutes, until the liquid reduces slightly. (about 4 min) — Medium heat
5. Return the chicken and any accumulated juices to the skillet. Simmer for 2 to 4 minutes, turning once, until the thickest pieces reach 165°F (74°C) on an instant-read thermometer. (about 4 min) — Medium-low heat
6. Turn off the heat and swirl in the remaining butter. Taste and adjust the seasoning, then sprinkle with parsley and serve with the sauce. (about 1 min)