Chicken Marsala
Pan-seared chicken cutlets cooked in a savory mushroom and Marsala wine sauce.
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Ingredients
- 2 large boneless skinless chicken breasts, halved horizontally
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt and black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 3/4 cup dry Marsala wine
- 1/2 cup chicken stock
- 1/4 cup heavy cream(optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Place the chicken cutlets between two sheets of plastic wrap and pound to an even 1/4-inch thickness.
- 2
In a shallow bowl, whisk together the flour, salt, and pepper; dredge each chicken piece in the mixture, shaking off excess.
- 3
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until shimmering.
- 4
Sear the chicken in batches for 3-4 minutes per side until golden brown and cooked through, then remove to a plate.
- 5
In the same skillet, melt the remaining butter and add the mushrooms, sautéing until they release their moisture and turn brown.
- 6
Pour in the Marsala wine and chicken stock, scraping the bottom of the pan to release the flavorful browned bits.
- 7
Simmer the sauce for 5-7 minutes until reduced by half, then stir in the heavy cream if using.
- 8
Return the chicken to the pan, spooning the sauce over the cutlets, and garnish with fresh parsley before serving.
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