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

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.

Questions

Can I make Chicken Marsala dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter, 1/4 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Chicken Marsala gluten-free?

Yes. The gluten in this entry 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 long does Chicken Marsala keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Chicken Marsala?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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