Chicken Marsala
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.
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 cloves garlic cloves, minced
- 1 cup dry Marsala wine
- 1 cup low-sodium chicken stock
- 1/4 cup heavy cream
- 4 sprigs fresh thyme sprigs
- 2 tbsp fresh flat-leaf parsley, chopped
Instructions
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1
Place 2 halved horizontally boneless, skinless chicken breasts between sheets of plastic wrap and pound to an even 1/4-inch thickness.
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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.
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3
Heat 2 tbsp olive oil and half the unsalted butter in a large skillet over medium-high heat until the butter foams.
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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.
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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.
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6
Add 2 minced shallots and 4 cloves minced garlic cloves and cook, stirring, until softened, about 2 minutes.
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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 sprigs fresh thyme sprigs.
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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.
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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.
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10
Remove the thyme sprigs. Taste and adjust seasoning. Garnish with 2 tbsp chopped fresh flat-leaf parsley and serve immediately.