Chicken Marsala
A creamy, comforting Italian classic featuring tender chicken cutlets in a rich Marsala wine and mushroom sauce. This elegant yet simple dish is perfect for both weeknight dinners and special occasions
Ingredients
- 2 chicken breasts (about 1½ pounds)
- ½ teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- ½ cup all-purpose flour for dredging
- ¼ cup good olive oil, plus 2 tablespoons more
- 2 tablespoons unsalted butter
- 8 ounces mushrooms, sliced (button or cremini)
- 2 tablespoons minced garlic (about 5 cloves)
- 1 tablespoons all-purpose flour for sauce
- ¾ cup Marsala wine
- ½ cup chicken stock
Instructions
- Butterfly the chicken breasts into cutlets by slicing horizontally through the middle.
- Place the cutlets between plastic wrap and pound to an even thickness.
- Season both sides of the chicken with 1 teaspoon salt and ½ teaspoon pepper (divided evenly).
- Place ½ cup flour in a shallow dish and dredge the chicken, shaking off excess.
- Heat ¼ cup olive oil in a large skillet over medium-high heat until shimmering.
- Cook chicken for 3-4 minutes per side until golden brown, then transfer to a wire rack to rest.
- If needed, wipe out any burnt bits from the pan, leaving the flavorful brown bits.
- Add 2 tablespoons butter and 2 tablespoons olive oil to the pan over medium heat.
- Add mushrooms, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper.
- Cook mushrooms until lightly browned, stirring occasionally, about 5-7 minutes.
- Add garlic and stir constantly for about 1 minute until fragrant.
- Sprinkle 1 tablespoon flour over the mushroom mixture and stir to coat.
- Pour in the Marsala wine and stir, scraping up any brown bits from the bottom of the pan.
- Add chicken stock and reduce heat to low. Let simmer until sauce begins to thicken, about 5 minutes.
- Stir in heavy cream and mix well.
- Return chicken to the pan and simmer on low heat for 2-4 minutes until warmed through.
- Serve immediately over pasta if desired.
Notes
- For best results, use dry Marsala wine rather than sweet.
- If you don't have Marsala wine, substitute dry white wine plus 1 tablespoon of brandy.
- This dish pairs beautifully with linguine tossed in browned butter, mashed potatoes, or crusty bread.
- Store leftover chicken Marsala in an airtight container in the refrigerator for up to 3 days.
- For an extra touch of elegance, garnish with fresh chopped parsley before serving.
