Print

Classic Chicken Marsala

Four breaded cutlets of Chicken Marsala simmering in a rich brown mushroom sauce, garnished with fresh parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Prepare pan-fried chicken cutlets in a rich Marsala wine and mushroom sauce for an elegant, simple dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup dry Marsala wine
  • 1/2 cup chicken broth
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. In a shallow dish, mix the flour, salt, and pepper. Dredge each chicken cutlet lightly in the flour mixture, shaking off any excess.
  2. Heat the olive oil and butter in a large skillet over medium-high heat.
  3. Carefully place the chicken in the hot skillet. Cook for 3 to 4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
  4. Add the sliced mushrooms to the same skillet. Sauté for 5 to 7 minutes, stirring occasionally, until they release their moisture and turn a deep brown color.
  5. Add the minced garlic to the mushrooms and cook for 1 minute until fragrant.
  6. Pour in the Marsala wine. Bring the liquid to a simmer, scraping up any browned bits from the bottom of the pan. Let the wine reduce by about half, which takes about 3 to 5 minutes. This step concentrates the flavor.
  7. Pour in the chicken broth. Simmer for 2 minutes until the sauce thickens slightly.
  8. Return the cooked chicken cutlets to the skillet. Spoon the sauce and mushrooms over the chicken. Heat through for 1 minute.
  9. Remove from heat. Sprinkle with fresh chopped parsley before serving.

Notes

  • For the best mushroom flavor, cook them until they are deeply browned, not just softened.
  • Use a dry Marsala wine for this recipe; sweet Marsala will make the sauce too sugary.
  • If you want a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering sauce until it coats the back of a spoon.

Nutrition

Find it online: https://cookingbycarla.com/chicken-marsala-recipe-pan-fried-chicken-cutlets/