About this recipe

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.

Instructions

1. 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. 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. 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. 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. 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. 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.