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Chicken Marsala

Chicken Marsala

A restaurant-quality Italian-American classic made right at home in under 45 minutes. Tender pan-seared chicken cutlets are bathed in a rich, savory Marsala wine and mushroom sauce with a touch of cream. Perfect for weeknights when you want something impressive without the fuss.

4 servings · Prep 10 min · Cook 25 min · Total 35 min

Italian · Dinner · Main Course

Ingredients

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Main

  • 2 lb boneless skinless chicken breasts halved horizontally and pounded to ¼-inch thickness
  • 3 tbsp olive oil
  • 3 tbsp unsalted butter divided
  • 2 tbsp fresh parsley chopped

Dredging

  • 0.5 cup all-purpose flour for dredging
  • 1 tsp salt
  • 0.5 tsp black pepper freshly ground

Sauce

  • 3 cloves garlic minced
  • 10 oz cremini mushrooms sliced
  • 0.75 cup dry Marsala wine
  • 0.75 cup chicken broth low-sodium preferred
  • 0.25 cup heavy cream

Equipment

  • Stovetop
  • Aluminum Foil
  • Skillet
  • Pie Dish
  • Meat Mallet
  • Measuring Cups
  • Plates
  • Knife
  • Pan
  • Tongs
  • Cutting Board

Instructions

  1. Pat the @[Chicken Breast] dry. Season the @[All-Purpose Flour] with @[Salt] and @[Black Pepper] in a shallow dish. Dredge each @[Chicken Breast] cutlet in the seasoned @[All-Purpose Flour], shaking off any excess.
  2. Heat the @[Olive Oil] and ~[1 tablespoon] of @[Butter] in a #[Skillet] over ^[medium-high heat]. Once shimmering, add the @[Chicken Breast] cutlets in a single layer (work in batches if needed). Sear for ~[3–4 minutes] per side until golden brown and cooked through. Transfer to a plate and tent loosely with #[Aluminum Foil].
  3. Reduce heat to ^[medium]. Add the remaining ~[2 tablespoons] of @[Butter] to the same #[Skillet]. Add the sliced @[Cremini Mushrooms] and cook, stirring occasionally, for ~[4–5 minutes] until they release their moisture and turn golden. Add the @[Garlic] minced and cook for ~[30 seconds] until fragrant.
  4. Pour in the @[Marsala Wine] and scrape up any browned bits from the bottom of the pan. Let it simmer and reduce by half, about ~[3 minutes]. Add the @[Chicken Broth] and bring to a gentle simmer. Cook for another ~[3–4 minutes] until the sauce thickens slightly.
  5. If using, stir in the @[Heavy Cream] and simmer for ~[1–2 minutes] until the sauce is silky and cohesive. Taste and adjust seasoning with @[Salt] and @[Black Pepper].
  6. Return the @[Chicken Breast] cutlets to the #[Skillet], nestling them into the sauce. Simmer for ~[2 minutes] to warm through and let the @[Chicken Breast] absorb the flavors. Garnish with @[Fresh Parsley] and serve immediately over pasta, mashed potatoes, or with crusty bread.