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Welcome to the World of Chicken Marsala!

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This Chicken Marsala features golden pan-fried chicken cutlets in a rich, creamy Marsala wine sauce with mushrooms, shallots, and fresh herbs. A classic Italian-American dish perfect for an easy yet elegant dinner

Ingredients

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  1. 1½ pounds boneless skinless chicken breasts, pounded ¼-inch thick

  2. 3 tablespoons all-purpose flour

  3. ¾ teaspoon salt, plus more to taste

  4. ¼ teaspoon freshly ground black pepper

  5. 1 tablespoon olive oil

  6. 3 tablespoons unsalted butter, divided

  7. 1 (8-ounce) package pre-sliced bella or button mushrooms

  8. 3 tablespoons finely chopped shallots (from 1 medium shallot)

  9. 2 cloves garlic, minced

  10. ⅔ cup chicken broth

  11. ⅔ cup dry Marsala wine

  12. ⅔ cup heavy cream

  13. 2 teaspoons chopped fresh thyme

  14. 2 tablespoons chopped fresh Italian parsley (for garnish, optional)

Instructions

  • In a ziplock bag, combine flour, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the chicken, seal the bag, and shake to coat evenly.

  • Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Shake off excess flour and add chicken to the pan. Cook for 5 to 6 minutes, turning once, until golden and just cooked through. Transfer chicken to a plate and set aside.

  • Melt remaining 1 tablespoon butter in the same pan. Add mushrooms and cook for 3 to 4 minutes, stirring often.

  • Stir in shallots, garlic, and ¼ teaspoon salt. Cook for 1 to 2 minutes until fragrant.

  • Pour in chicken broth, Marsala wine, heavy cream, thyme, ¼ teaspoon salt, and ⅛ teaspoon pepper. Scrape up any brown bits from the pan. Bring to a gentle boil and cook uncovered for 10 to 15 minutes, until the sauce reduces by half and thickens slightly.

  • Return the chicken and juices to the pan. Reduce heat to low and simmer for 2 to 3 minutes, until the sauce thickens slightly more.

 

  • Garnish with chopped parsley, if using, and serve hot.

Notes

  • Serve with mashed potatoes, pasta, or crusty bread to soak up the delicious sauce.

 

  • For a richer sauce, you can increase the amount of heavy cream slightly.

Nutrition

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