Chicken Marsala
Tender chicken cutlets in a silky mushroom and Marsala wine sauce, ready in about 30 minutes.
Ingredients
Main ingredients
- 1.25 lbs 1 1/4 lbs chicken breast (or chicken tenders) Cut breasts in half lengthwise to make 4 cutlets.
- 1/2 tsp 1/2 tsp salt (plus more to taste)
- 1/4 tsp 1/4 tsp black pepper
- 1/4 cup 1/4 cup all-purpose flour (for dredging)
- 2 Tbsp 2 Tbsp olive oil
- 1 Tbsp 1 Tbsp unsalted butter
- 8 oz 8 oz brown button mushrooms, halved or thickly sliced
- 1/2 tsp 1/2 tsp onion powder
- 2 cloves 2 garlic cloves, minced
- 3/4 cup 3/4 cup dry Marsala wine Use dry, not sweet.
- 3/4 cup 3/4 cup reduced-sodium chicken stock
- 1/2 cup 1/2 cup heavy whipping cream Half-and-half can be substituted.
- 2 Tbsp 2 Tbsp parsley, finely chopped (for garnish)
Instructions
Preparation
- Slice breasts in half lengthwise to make four even cutlets. Place between plastic wrap and pound with a meat mallet until about 1/3" thick.
- Season both sides with 1/2 tsp salt and 1/4 tsp pepper. Dredge lightly in flour, shaking off excess. Set aside.
Cooking
- Heat a large non-reactive, heavy-bottomed pan over medium. Add 2 Tbsp olive oil and 1 Tbsp butter.
- When oil shimmers and butter melts, add the chicken. Cook about 3–4 minutes per side, until golden and an instant-read thermometer reads 165°F.
- Transfer to a plate and tent with foil to keep warm.
- If needed, add a splash more oil. Add mushrooms and cook, stirring, until their liquid evaporates and they’re browned, about 5 minutes.
- Stir in 1/2 tsp onion powder and 2 minced garlic cloves; cook 30 seconds until fragrant.
- Pour in 3/4 cup dry Marsala wine and scrape the browned bits from the bottom of the pan. Turn heat up to medium-high and reduce the wine until mostly evaporated, about 4–5 minutes.
- Add 3/4 cup chicken stock. While stirring, pour in 1/2 cup heavy cream in a steady stream.
- Lower heat to a simmer and continue to reduce until slightly thickened, about 4–5 minutes. Taste and season with 1/4 tsp salt or to preference.
- Return chicken to the pan, spoon sauce over the tops, and sprinkle with 2 Tbsp chopped parsley.
- Warm through 1–2 minutes; sauce will thicken further as it cools. Serve immediately.
Notes
Store leftover chicken and sauce in an airtight container for up to 3–4 days. For freezing, use a freezer-safe container for up to 3 months. Reheat gently on the stovetop with a splash of stock to loosen the sauce.