Description
This classic Chicken Marsala features tender chicken breast cutlets in a rich, creamy mushroom and Marsala wine sauce. A comforting and elegant dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken breasts (about 2 large)
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour (for dredging)
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 1/2 cup finely chopped shallots (about 2 medium)
- 2 cloves garlic, minced
- 3/4 cup dry Marsala wine
- 1/2 cup chicken broth (low sodium)
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Slice each chicken breast horizontally into two thin cutlets (about 1/2-inch thick). Place between two sheets of plastic wrap and gently pound to an even thickness of about 1/4 inch. Season both sides with salt and pepper.
- Place flour in a shallow dish. Dredge each chicken cutlet in flour, shaking off excess.
- In a large skillet over medium-high heat, heat 2 tablespoons olive oil and 1 tablespoon butter until shimmering. Add chicken cutlets in a single layer (work in batches if needed). Cook until golden brown, about 3 minutes per side. Transfer to a plate and set aside.
- Reduce heat to medium. Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Add mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 5 minutes.
- Add shallots and garlic; cook for 1 minute until fragrant. Pour in Marsala wine and scrape up any brown bits from the pan. Let simmer for 2 minutes to reduce slightly.
- Add chicken broth and bring to a boil. Cook for 2 minutes, then stir in heavy cream. Return the chicken cutlets and any accumulated juices to the skillet. Simmer for 2–3 minutes, turning chicken to coat with sauce, until chicken is cooked through and sauce thickens slightly.
- Remove from heat. Stir in remaining 1 tablespoon butter until melted. Garnish with chopped parsley and serve immediately over pasta, rice, or with crusty bread.
Notes
For a non-creamy version, omit the heavy cream and increase the Marsala wine to 1 cup. Chicken Marsala is traditionally served with fettuccine or mashed potatoes. Leftovers can be refrigerated for up to 3 days.
Nutrition
- Calories: 480 kcal
- Sugar: 6 g
- Fat: 28 g
- Carbohydrates: 18 g
- Protein: 36 g