Chicken Marsala

Name: Chicken Marsala
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 2 boneless, skinless chicken breasts, halved horizontally; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 1/2 cup all-purpose flour; 2 tbsp olive oil; 4 tbsp unsalted butter; 8 oz cremini mushrooms, sliced; 2 shallots, minced; 4 garlic cloves, minced; 1 cup dry Marsala wine; 1 cup low-sodium chicken stock; 1/4 cup heavy cream; 4 fresh thyme sprigs; 2 tbsp fresh flat-leaf parsley, chopped

Tender pan-seared chicken cutlets bathed in a rich Marsala wine and mushroom sauce. This Italian-American classic comes together in one skillet in under 40 minutes.

40 minMediumServes 4480 cal/serving

Italian-AmericanDinnerStovetopHigh ProteinHigh FiberCorn-Free

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Ingredients

2 boneless, skinless chicken breasts, halved horizontally
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
1/2 cup all-purpose flour
2 tbsp olive oil
4 tbsp unsalted butter
8 oz cremini mushrooms, sliced
2 shallots, minced
4 garlic cloves, minced
1 cup dry Marsala wine
1 cup low-sodium chicken stock
1/4 cup heavy cream
4 fresh thyme sprigs
2 tbsp fresh flat-leaf parsley, chopped

Instructions

1

Place 2 halved horizontally boneless, skinless chicken breasts between sheets of plastic wrap and pound to an even 1/4-inch thickness.
2

Season both sides generously with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, then dredge each cutlet in 1/2 cup all-purpose flour, shaking off any excess.
3

Heat 2 tbsp olive oil and half the unsalted butter in a large skillet over medium-high heat until the butter foams.
4

Add the cutlets in a single layer and cook until golden brown, about 3 minutes per side. Work in batches if needed to avoid crowding. Transfer to a plate.
5

Reduce heat to medium. Add the remaining unsalted butter to the skillet. Add 8 oz sliced cremini mushrooms and cook, stirring occasionally, until browned and their liquid has evaporated, about 5 minutes.
6

Add 2 minced shallots and 4 minced garlic cloves and cook, stirring, until softened, about 2 minutes.
7

Pour in 1 cup dry Marsala wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Add 1 cup low-sodium chicken stock and 4 fresh thyme sprigs.
8

Bring the sauce to a simmer and cook until slightly reduced, about 5 minutes. Stir in 1/4 cup heavy cream and simmer for 2 more minutes.
9

Return the chicken to the skillet. Spoon sauce over the cutlets and simmer until the chicken is heated through and reaches an internal temperature of 165°F (74°C), about 3-4 minutes.
10

Remove the thyme sprigs. Taste and adjust seasoning. Garnish with 2 tbsp chopped fresh flat-leaf parsley and serve immediately.

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Questions

What internal temperature should Chicken Marsala reach?

For Chicken Marsala, the target internal temperature is 165 F (about 75 C), given in step 9. A probe thermometer removes the guesswork.

Is there a substitute for Marsala in Chicken Marsala?

The entry for Chicken Marsala calls for 1 cup dry Marsala wine. In its place: Dry sherry or Madeira is closest. Without alcohol, use stock with a little balsamic vinegar and a pinch of sugar.

Can I use chicken thighs instead of chicken breasts in Chicken Marsala?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Chicken Marsala uses 2 boneless, skinless chicken breasts, halved horizontally.

Can I make Chicken Marsala gluten-free?

Yes. The gluten in Chicken Marsala is 1/2 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How many calories are in Chicken Marsala?

One serving (the recipe makes 4) is about 480 calories, with 35 g protein, 59 g carbohydrate and 32 g fat, plus 13 g fiber and 1293 mg sodium. The figures are estimates computed from the ingredient list.

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