Ingredients (~6-8 servings)
- ~2 lbs chicken cutlets or breasts, pounded to 1/2 inch thickness
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 cup all-purpose flour
- 3 Tbsp olive oil (divided)
- 1/4 cup unsalted butter (divided)
- 2 medium shallots, diced
- 6 medium garlic cloves, minced
- 12 oz baby bella mushrooms, sliced
- 2 1/4 cups reduced-sodium chicken broth
- 2 1/4 cups dry Marsala wine
- 3 Tbsp chopped fresh parsley
Season and Dredge the Chicken
Season both sides of the chicken cutlets with salt and pepper.
Put the flour in a shallow bowl and press each cutlet into it until fully coated on all sides. Shake off any excess flour and set the dredged cutlets on a plate.
The flour helps create that golden crust and also thickens the sauce later.
Brown the Chicken in Batches
Heat 2 Tbsp of olive oil in a large sauté pan over medium-high heat. Once the oil shimmers, reduce to medium heat.
Add half the cutlets to the pan – don’t crowd them. Cook for ~3-4 minutes per side until deep golden brown.
Transfer the first batch to a clean plate and tent with foil to keep warm. Add the remaining 1 Tbsp oil if needed and repeat with the second batch.
Thin cutlets like this should hit 165F internal by the time they’re properly browned on both sides.
Cook the Mushrooms and Aromatics
Add 2 Tbsp butter to the same pan over medium heat, swirling as it melts.
Add the mushrooms and let them cook undisturbed for ~8-10 minutes until they’re deep golden brown. They’ll release their moisture first, then start to caramelize.
Push the mushrooms to one side of the pan and add the shallots to the center. Cook the shallots for ~2 minutes, then add the garlic and cook 1 minute more.
Build the Marsala Sauce
Pour a splash of the chicken broth into the pan and scrape up any browned bits from the bottom with a wooden spoon – this is your flavor foundation.
Add the rest of the broth and all the Marsala wine. Bring to a boil, then reduce to maintain a heavy simmer.
Let this reduce by half, which usually takes ~11-13 minutes depending on your pan size and heat level. You’ll know it’s ready when you can draw a line through the sauce with your spoon and it holds for a second.
Finish the Sauce and Add Back the Chicken
Whisk in the remaining 2 Tbsp butter and the fresh parsley. The butter gives the sauce that glossy finish.
Nestle the chicken cutlets back into the pan, spooning sauce over the top. Let everything heat through for ~2-3 minutes.
Serve over pasta, rice, or mashed potatoes – you’ll want something to soak up all that sauce.
Chicken Marsala
Ingredients
Ingredients (~6-8 servings)
- ~2 lbs chicken cutlets or breasts pounded to 1/2 inch thickness
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 cup all-purpose flour
- 3 Tbsp olive oil divided
- 1/4 cup unsalted butter divided
- 2 medium shallots diced
- 6 medium garlic cloves minced
- 12 oz baby bella mushrooms sliced
- 2 1/4 cups reduced-sodium chicken broth
- 2 1/4 cups dry Marsala wine
- 3 Tbsp chopped fresh parsley
Instructions
- Season chicken with salt and pepper, then dredge in flour and shake off excess.
- Heat 2 Tbsp olive oil in large sauté pan over medium-high heat, then reduce to medium.
- Cook chicken in two batches, 3-4 minutes per side until golden brown. Transfer to plate and tent with foil.
- Add 2 Tbsp butter to pan and cook mushrooms undisturbed 8-10 minutes until golden brown.
- Push mushrooms aside, add shallots to center and cook 2 minutes. Add garlic and cook 1 minute more.
- Add chicken broth and scrape up browned bits from pan bottom.
- Add Marsala wine, bring to boil, then simmer 11-13 minutes until reduced by half.
- Whisk in remaining 2 Tbsp butter and parsley.
- Return chicken to pan, spoon sauce over top, and heat through 2-3 minutes.
