Classic Chicken Marsala

Name: Classic Chicken Marsala
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 600 g chicken breast, pounded to 1/2-inch thickness; 60 g all-purpose flour, for dredging; 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 2 tbsp olive oil; 30 g unsalted butter, divided; 300 g cremini mushroom, sliced; 1 each shallot, finely chopped; 2 each garlic, minced; 240 ml marsala wine, dry; 240 ml chicken stock; 120 ml heavy cream; 2 tbsp parsley, chopped, for garnish

Tender chicken cutlets in a rich, savory Marsala wine sauce with mushrooms, perfect for a cozy dinner.

⏱ 15 min prep · 25 min cook · medium

Servings

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Ingredients

600 g chicken breast pounded to 1/2-inch thickness
60 g all-purpose flour for dredging
5 ml kosher salt
2 ml black pepper freshly ground
30 ml olive oil
30 g unsalted butter divided
300 g cremini mushroom sliced
1 shallot finely chopped
2 garlic minced
240 ml marsala wine dry
240 ml chicken stock
120 ml heavy cream
30 ml parsley chopped, for garnish

Nutritionper serving (4 total: 1920 kcal)

Calories	480
Protein	39g
Fat	28g
Carbs	17g
Fiber	1g
Sugar	3g
Sodium	870mg

Excludes 2 ingredients without data.

Gear for this recipe

Method

1
Place the chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Season both sides with salt and pepper.
2
Dredge each chicken cutlet in flour, shaking off excess.
3
Searing
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the chicken in a single layer (work in batches if needed) until golden brown on both sides, about 2-3 minutes per side. Transfer to a plate.
⏲ 5 min
4
Sautéing
In the same skillet, add the remaining 1 tablespoon of butter. Add the mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 5-7 minutes.
⏲ 7 min
5
Sautéing
Add the shallot and garlic, and cook for another 1-2 minutes until fragrant.
⏲ 2 min
6
Reducing
Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let it bubble and reduce by half, about 3-4 minutes.
⏲ 4 min
7
Simmering
Stir in the chicken stock and heavy cream, and bring the sauce to a simmer. Let it cook for 2-3 minutes until slightly thickened.
⏲ 3 min
8
Simmering
Return the chicken and any accumulated juices to the skillet, nestling them into the sauce. Simmer for 5-7 minutes, spooning sauce over the chicken, until the chicken is cooked through and the sauce has thickened to coat the back of a spoon.
⏲ 7 min
9
Garnish with fresh parsley and serve immediately.