Chicken Marsala
A classic Italian-American dish featuring tender chicken cutlets, earthy mushrooms, and a rich Marsala sauce.
Equipment
- Large Skillet
- Shallow Dish
- Meat Mallet
Ingredients
Chicken
- 3 large chicken breasts, boneless and skinless, sliced lengthwise into thin cutlets
Seasoning
- 1 teaspoon salt, divided
- ¼ teaspoon ground black pepper
Breading
- 6 tablespoons all-purpose flour
Cooking Fat
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Mushrooms
- 8 ounces cremini mushrooms, sliced thick
Aromatics
- 3 cloves garlic, minced
Sauce
- ¾ cup Marsala wine
- ¾ cup heavy cream (double cream in the UK)
Instructions
- Step 1: Prepare the Chicken Cutlets - Slice the chicken breasts lengthwise into thin cutlets and season with salt and black pepper.
- Step 2: Dredge the Chicken - Coat each chicken cutlet in flour, shaking off any excess.
- Step 3: Sauté the Chicken - In a skillet, heat olive oil and butter, then cook the chicken cutlets until golden brown, about 3-4 minutes per side.
- Step 4: Cook the Mushrooms - In the same skillet, sauté the sliced mushrooms until tender and browned, about 5 minutes.
- Step 5: Add Garlic and Marsala - Add minced garlic, then pour in Marsala vinegar and simmer for 2-3 minutes.
- Step 6: Make the Cream Sauce - Lower the heat, stir in heavy cream, and simmer until the sauce thickens, about 2-3 minutes.
- Step 7: Combine Chicken and Sauce - Return the chicken to the skillet, spoon the sauce over, and warm together for a minute.
Notes
For even cooking, flatten the chicken cutlets with a meat mallet. Garnish with fresh parsley for added flavor.