Classic Chicken Marsala
Traditional dish · Italian-American
A timeless Italian-American classic featuring pan-seared chicken cutlets in a rich, savory Marsala wine and mushroom sauce.
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Ingredients
- Chicken breasts4 boneless, skinless
- All-purpose flour1/2 cup
- Saltto taste
- Black pepperto taste
- Olive oil2 tablespoons
- Butter2 tablespoons
- Shallots2, finely chopped
- Garlic2 cloves, minced
- Cremini mushrooms8 ounces, sliced
- Marsala wine1 cup
- Chicken broth1/2 cup
- Heavy cream1/4 cup
- Fresh parsley2 tablespoons, chopped
Steps
- 1
Pound chicken breasts to 1/2-inch thickness. Season generously with salt and pepper. Dredge chicken in flour, shaking off excess.
- 2
Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
- 3
Add shallots to the skillet and sauté until softened, about 2 minutes. Add garlic and mushrooms, cook until mushrooms are browned and tender, about 5-7 minutes.
- 4
Pour in Marsala wine and scrape up any browned bits from the bottom of the skillet. Let it simmer and reduce by half, about 3-5 minutes.
- 5
Stir in chicken broth and heavy cream. Bring to a simmer and cook until sauce thickens slightly, about 3-5 minutes.
- 6
Return chicken to the skillet and spoon sauce over it. Garnish with fresh parsley. Serve immediately.
