Chicken Marsala
A comforting dish featuring tender chicken cutlets in a rich mushroom-studded Marsala and cream sauce, perfect for quick weeknight meals.
Ingredients
For the chicken
- 4 pieces thin chicken cutlets (about 1 to 1½ pounds total) If thicker, pound to ¼–½ inch thickness for even cooking.
- 1 cup all-purpose flour, seasoned with salt and pepper
- Salt to taste freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter Use unsalted if monitoring sodium.
For the sauce
- 8 ounces mushrooms, sliced Cremini or button work well; porcini or shiitake add extra umami.
- 1 cup Marsala wine Dry or semi-dry Marsala is ideal.
- 1 cup heavy cream Substitute half-and-half for a lighter sauce, though it will be thinner.
- Fresh parsley for garnish chopped
Instructions
Preparation
- Season the flour with salt and pepper on a shallow plate. Dredge each chicken cutlet lightly, shaking off excess.
- Heat a large skillet over medium-high. Add the olive oil and butter until the butter foams.
Cooking
- Add the chicken and cook until golden, about 4–5 minutes per side depending on thickness. Transfer to a plate and tent loosely with foil.
- In the same skillet, add the sliced mushrooms and sauté until they release liquid and then brown, about 6–8 minutes. Season lightly.
- Pour in the Marsala wine and use a wooden spoon to scrape up the browned bits from the pan bottom. Let the wine simmer for 2–3 minutes to reduce slightly and cook off most alcohol.
- Stir in the heavy cream and bring to a gentle simmer. Adjust seasoning with salt and pepper.
- Return the chicken to the skillet and spoon sauce over the cutlets. Simmer 2–4 minutes until the chicken is heated through and internal temperature reaches 165°F (74°C).
- Remove from heat and sprinkle with chopped parsley before serving.
Notes
Chicken Marsala is classic with mashed potatoes, creamy polenta, buttered egg noodles, or steamed rice. Don’t skip browning the mushrooms for added flavor.