Chicken Marsala
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Chicken Marsala
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This simple chicken Marsala recipe cooks tender cutlets in a wine, mushroom, and shallot sauce (without heavy cream!). Ready in 30 minutes!
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Ingredients
- 2 medium boneless skinless chicken breasts
- 1 teaspoon kosher salt divided
- ¼ teaspoon ground black pepper
- ¼ cup all-purpose flour
- 2 tablespoons extra-virgin olive oil divided
- 3 tablespoons softened unsalted butter divided
- 1 medium shallot finely chopped
- 3 cloves garlic minced (about 1 tablespoon)
- 8 ounces sliced cremini shiitake, or mixed wild mushrooms (increase to up to 16 ounces if you are a mushroom lover)
- ½ cup dry Marsala wine not cooking wine; or more chicken stock
- 1 tablespoon sherry vinegar or red wine vinegar
- ½ cup chicken broth
- 2 teaspoons chopped fresh thyme or 2 tablespoons chopped fresh parsley
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Instructions
- Split each chicken breast in half horizontally to create two thinner pieces of chicken (called cutlets). (Carefully place your hand on top to get a feel for whether or not you are slicing the chicken evenly.) Lay a piece of plastic wrap on top of the chicken, then with the flat side of a meat mallet or a rolling pin, gently pound it into an even thickness (about 1/4-inch or so thick). Season both sides of the chicken using 1/2 teaspoon salt and the pepper. In a shallow dish (a pie dish works well), place the flour. With tongs, lightly dredge the chicken on both sides.
- In a large, high-sided skillet, heat 1 tablespoon of the oil over medium-high. Once the oil is hot and shimmering, add 2 of the chicken pieces in a single layer (angle the chicken away from you as you set it down). Cook the on both sides until golden brown and the chicken is cooked through, about 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm. Add the remaining 1 tablespoon oil, then repeat with the remaining 2 chicken pieces.
- To the skillet, add 2 tablespoons butter, shallot, garlic, mushrooms, and remaining 1/2 teaspoon salt. Cook until the mushrooms soften and begin to brown, about 6 to 8 minutes.
- Pour in the Marsala and vinegar. Stir, scraping along the bottom of the pan. Let cook until the Marsala is reduced by half, about 3 minutes.
- Add the chicken broth and let simmer 1 minute. Stir in the remaining 1 tablespoon butter. Carefully taste and add more salt or pepper as desired, then add the chicken back to the skillet. Let heat through briefly (30 seconds to 1 minute). Sprinkle all over with fresh thyme. Enjoy immediately.
Notes
- TO STORE: Refrigerate chicken marsala in an airtight container for up to 3 days.
- TO REHEAT: Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze chicken in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
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Serving
1 (of 4)
Calories
302kcal
(15%)
Carbohydrates
15g
(5%)
Protein
15g
(30%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.4g
Cholesterol
59mg
(20%)
Potassium
546mg
(16%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
329IU
(7%)
Vitamin C
4mg
(4%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Serving | 1 (of 4) | |
| Calories | 302kcal | 15% |
| Carbohydrates | 15g | 5% |
| Protein | 15g | 30% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 59mg | 20% |
| Potassium | 546mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 329IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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