Print

Classic Chicken Marsala

Three breaded cutlets of Chicken Marsala smothered in a dark mushroom sauce and topped 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 1/4 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 low-sodium chicken broth
  • 2 tablespoons fresh parsley, chopped

Instructions

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

Notes

  • For best results, do not overcrowd the pan when browning the chicken. Cook in separate batches if necessary.
  • Use a good quality, dry Marsala wine for the best sauce flavor.
  • Serve this Italian-American dish over pasta or with mashed potatoes to soak up the sauce.

Nutrition

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