Description
A sophisticated and easy-to-follow chicken marsala recipe featuring tender pan-seared chicken cutlets in a rich mushroom and Marsala wine sauce.
Ingredients
4 boneless skinless chicken breasts, pounded to 1/4-inch thickness
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
8 ounces cremini mushrooms, sliced
1 small shallot, finely chopped
2 cloves garlic, minced
3/4 cup dry Marsala wine
1/2 cup chicken stock
1/4 cup heavy cream (optional)
2 tablespoons fresh parsley, chopped
Instructions
Step 1: Season the pounded chicken cutlets on both sides with salt and pepper.
Step 2: Dredge the chicken in flour, shaking off the excess so only a thin layer remains.
Step 3: Heat 2 tablespoons of oil and 2 tablespoons of butter in a large skillet over medium-high heat; sear chicken for 3-4 minutes per side until golden brown, then remove and set aside.
Step 4: In the same skillet, add another tablespoon of butter and sauté mushrooms until browned; add shallots and garlic, cooking for 1 more minute.
Step 5: Pour in the Marsala wine to deglaze the pan, scraping the bottom, then add chicken stock and cream, simmering until the liquid reduces by half.
Step 6: Return the chicken to the pan, swirl in the remaining tablespoon of butter, and garnish with fresh parsley before serving.
Notes
Ensure you use dry Marsala wine for the best savory flavor. Pounding the chicken is essential for texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Chicken
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 115mg
