Chicken Marsala
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
507 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Marsala
Description
This recipe starts by slicing boneless, skinless chicken breasts horizontally to create thin cutlets, then seasoning them with kosher salt and black pepper before coating in flour. The chicken is sautéed in olive oil until browned and cooked through, then rested on a wire rack to drain excess oil.
The pan is prepared for the sauce by cooking sliced mushrooms seasoned with salt and pepper until browned, then garlic is added briefly. A small amount of flour is toasted in the pan to slightly thicken the sauce. Marsala wine is poured in to deglaze, lifting flavorful browned bits from the pan. Chicken stock is then added and simmered to reduce and meld flavors before finishing with heavy cream for a smooth texture.
This sauce, savory and subtly sweet from the Marsala, is served over the browned chicken cutlets. Parsley garnish adds herbal brightness. The recipe notes that high heat when sautéing is important for crispiness, and suggests keeping chicken warm in a low oven. Marsala wine can be dry or sweet, but dry is preferred for this preparation. Various mushrooms can be used depending on taste preferences.
Ingredients
- 2 chicken breast boneless skinless
- 2 tsp. kosher salt divided
- 1 tsp. black pepper ground
- 1/3 cup all-purpose flour
- ¼ cup plus 2 Tbsp. olive oil divided
- 2 Tbsp. butter unsalted
- 8 oz. mushroom sliced
- 2 Tbsp. garlic minced, fresh
- 1 Tbsp. all-purpose flour
- 3/4 cup marsala wine
- ½ cup chicken stock or broth
- ¼ cup heavy cream
- parsley for garnish, optional, fresh
Instructions
- Working one at a time, place chicken on a cutting board; slice each in half horizontally to create four thin cutlets.
- Sprinkle chicken evenly on both sides with 1½ teaspoons salt and ½ teaspoon pepper. Place in a shallow dish with flour; toss and pat to coat chicken with flour.
- Heat ¼ cup olive oil over medium-high heat until shimmering. Add chicken to pan; cook until browned on both sides, 3 to 4 minutes per side. Place chicken on a wire rack to drain.
- Wipe skillet clean, if needed. Reduce heat to medium. Add remaining 2 tablespoons oil and butter.
- Add mushrooms; sprinkle with remaining ½ teaspoon each salt and pepper. Cook, stirring occasionally, until mushrooms are lightly browned, about 5 minutes.
- Add garlic; cook, stirring often, about 1 minute.
- Add flour; cook, stirring often, until flour is slightly toasted, about 1 minute.
- Add marsala to pan; stir to release browned bits from bottom of pan. Add chicken stock.
- Reduce heat to medium-low; simmer until slightly thickened, about 10 minutes.
- Stir in cream; return chicken to pan. Cook until chicken is warmed through, about 2 minutes.
- Remove from heat. Divide chicken and sauce among 4 plates. Sprinkle with parsley, and serve.
Notes
- Purchasing pre-sliced chicken cutlets saves preparation time and works well for this recipe; aim for about 1¼ pounds total.
- Ensure the olive oil is hot before adding chicken to achieve a crisp, golden exterior due to quick cooking on thin cutlets.
- Keep cooked chicken warm on a wire rack placed over a rimmed baking sheet in a 200°F oven while preparing the sauce.
- Dry Marsala wine is recommended for the sauce to balance sweetness.
- Use any mushrooms you prefer; wild mushroom blends offer an elevated flavor profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Serving | 1cutlet with sauce | |
| Calories | 507kcal | 25% |
| Carbohydrates | 23g | 8% |
| Protein | 29g | 58% |
| Fat | 29g | 45% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 1111mg | 46% |
| Potassium | 733mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 437IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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