Description
Classic Chicken Marsala recipe with pan-fried chicken cutlets and a mushroom-Marsala wine sauce.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 3/4 cup dry Marsala wine
- 3/4 cup chicken broth
- 2 tablespoons fresh parsley, chopped
Instructions
- Slice chicken breasts horizontally into thin cutlets.
- Place flour, salt, and pepper in a shallow dish. Dredge chicken cutlets in the flour mixture, shaking off excess.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Add chicken to the skillet and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
- Add remaining 2 tablespoons butter to the skillet. Add mushrooms and cook until softened, about 5-7 minutes.
- Add shallot and garlic to the skillet and cook for 1 minute, until fragrant.
- Pour in Marsala wine and scrape up any brown bits from the bottom of the skillet. Bring to a simmer and cook for 5 minutes, or until the wine has reduced slightly.
- Pour in chicken broth and bring to a simmer. Cook for 5-10 minutes, or until the sauce has thickened.
- Return chicken to the skillet and simmer for 1-2 minutes, coating the chicken with the sauce.
- Garnish with fresh parsley and serve immediately.
Notes
- Use dry Marsala wine for best results. Sweet Marsala will make the sauce too sweet.
- You can substitute other mushrooms like button or shiitake.
- Serve over pasta, rice, or with mashed potatoes.
Nutrition
- Array