Name: Chicken Marsala
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1.5 lbs Boneless skinless chicken breasts, halved horizontally and pounded thin; 0.5 cup All-purpose flour; 1 to taste Salt and freshly ground black pepper; 2 tbsp Olive oil; 4 tbsp Unsalted butter, divided; 8 oz Cremini or button mushrooms, sliced; 0.75 cup Dry Marsala wine; 0.5 cup Chicken stock; 0.5 cup Heavy cream; 2 tbsp Fresh parsley, chopped

"Indulge in this elegant Italian-American classic featuring tender, pan-seared chicken cutlets bathed in a velvety mushroom and Marsala wine sauce. Perfect for a cozy weeknight dinner or an impressive date night meal, this dish delivers sophisticated flavors with minimal effort."

1 Ingredients

Qty	Item
1.5 lbs 680 g	Boneless skinless chicken breasts, halved horizontally and pounded thin
0.5 cup 65 g	All-purpose flour
1 to taste 0 g	Salt and freshly ground black pepper
2 tbsp 30 ml	Olive oil
4 tbsp 56 g	Unsalted butter, divided
8 oz 225 g	Cremini or button mushrooms, sliced
0.75 cup 180 ml	Dry Marsala wine
0.5 cup 120 ml	Chicken stock
0.5 cup 120 ml	Heavy cream
2 tbsp 8 g	Fresh parsley, chopped

2 Instructions

Step 1. Season the chicken cutlets with salt and pepper. Place the flour in a shallow bowl and dredge each piece of chicken, shaking off any excess.

Step 2. In a large skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil. Working in batches, sear the chicken until golden brown and cooked through, about 3-4 minutes per side. Remove chicken from the pan and set aside on a plate.

Step 3. In the same skillet, add the remaining 2 tablespoons of butter. Add the sliced mushrooms and sauté until they are browned and have released their moisture, about 5-7 minutes.

Step 4. Pour in the Marsala wine and chicken stock. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring to a simmer and let the liquid reduce by half.

Step 5. Stir in the heavy cream and let the sauce simmer for another 2-3 minutes until it begins to thicken.

Step 6. Return the chicken and any accumulated juices to the pan. Simmer for 1-2 minutes to warm through and coat the chicken in the sauce.

Step 7. Garnish with fresh parsley and serve immediately.

·
Use Dry Marsala wine rather than Sweet Marsala for a more savory, balanced sauce.
·
Pound your chicken to an even thickness to ensure it cooks quickly and uniformly without drying out.
·
Don't crowd the pan when searing the chicken; work in batches to get a better golden crust.
·
If the sauce gets too thick, add a splash of chicken stock to reach your desired consistency.

? Frequently Asked Questions

Can I use Sweet Marsala instead of Dry?

While you can, Sweet Marsala is typically used for desserts. Dry Marsala provides the classic savory profile expected in this dish.

What side dishes go well with Chicken Marsala?

It is traditionally served over pasta (like linguine or fettuccine), creamy mashed potatoes, or a bed of buttery polenta.

Can I make this recipe dairy-free?

Yes, you can substitute the butter with more olive oil and use a full-fat coconut milk or a dairy-free heavy cream alternative, though the flavor will slightly change.

How long does leftovers last in the fridge?

Leftovers can be stored in an airtight container for up to 3 days. Reheat gently on the stovetop to keep the sauce creamy.

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