Classic Chicken Marsala
Traditional dish · Italian-American
A timeless Italian-American dish featuring pan-fried chicken cutlets in a rich, savory Marsala wine and mushroom sauce.
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Ingredients
- Chicken breast, boneless, skinless4 (6 oz each)
- All-purpose flour1/2 cup
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Olive oil2 tablespoons
- Butter2 tablespoons
- Cremini mushrooms, sliced8 oz
- Shallots, minced2
- Garlic, minced2 cloves
- Marsala wine (dry)1 cup
- Chicken broth1/2 cup
- Fresh parsley, chopped2 tablespoons
Steps
- 1
Pound chicken breasts to 1/2-inch thickness. Mix flour with salt and pepper on a plate. Dredge chicken in flour mixture, 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. Remove chicken and set aside.
- 3
Add mushrooms to the skillet and cook until browned, about 5 minutes. Add shallots and garlic, cook until fragrant, about 1 minute.
- 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 bring to a simmer. Return chicken to the skillet and cook for 5-7 minutes, or until cooked through and sauce has thickened slightly.
- 6
Stir in chopped parsley. Serve chicken with the Marsala sauce.
