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Simple Chicken Marsala with Browned Mushrooms

Close-up of pan-seared Chicken Marsala breasts covered in a dark, rich mushroom sauce and fresh parsley.
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Prepare pan-fried chicken cutlets in a rich Marsala wine sauce with sautéed mushrooms for an elegant, restaurant-quality dinner at home.

Ingredients

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  • 4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup dry Marsala wine
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Place the flour, salt, and pepper on a plate. Dredge each chicken cutlet lightly in the mixture, shaking off any excess.
  2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
  3. Add the chicken to the skillet in a single layer, working in batches if necessary. Cook for 3 to 4 minutes per side until golden brown and cooked through. Remove the chicken and set it aside on a plate.
  4. Add the remaining 1 tablespoon of butter to the same skillet. Add the sliced mushrooms and cook, stirring occasionally, for 5 to 7 minutes until they release their moisture and turn deep brown.
  5. Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
  6. Pour in the Marsala wine. Bring the liquid to a simmer and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 3 minutes.
  7. Pour in the chicken broth. Continue to simmer until the sauce thickens slightly, about 2 minutes.
  8. Return the cooked chicken to the skillet. Spoon the sauce and mushrooms over the chicken. Heat through for 1 minute.
  9. Garnish with fresh parsley before serving.

Notes

  • To achieve deeply browned mushrooms, do not overcrowd the pan and allow them time to cook without stirring too often initially.
  • Use a dry Marsala wine for the best flavor in the sauce.
  • Pounding the chicken evenly helps it cook quickly and uniformly.

Nutrition

Find it online: https://cookingbyfelix.com/chicken-marsala-recipe-pan-fried-chicken-cutlets/