Chicken Marsala
This is a solid weeknight dinner that looks fancier than it is. The key is getting good color on the chicken and letting that marsala sauce reduce down properly.
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.
Notes
Serve over pasta, rice, or mashed potatoes.
Did you make this recipe?Let me know how you liked it below!