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Chicken Marsala
This Chicken Marsala features pan-seared chicken cutlets, sautéed mushrooms, and a rich Marsala wine sauce. It is a dependable skillet dinner that feels elegant without requiring extra effort.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●cutting board
- ●skillet
- ●pan
📝 Preparation Steps
1
Cover a cutting board completely with a piece of plastic wrap. Add chicken breast cutlets and cover with a second piece of plastic wrap. Pound cutlets to 1/4-inch thickness. Remove plastic wrap and season to taste with salt and pepper.
2
In a shallow dish, add 1/3 cup flour. Working with one cutlet at a time, dredge in flour and shake off excess. Transfer to a large plate and repeat with remaining cutlets.
3
In a large skillet over medium-high heat, add 2 tablespoons olive oil and 1 tablespoon butter. When the foaming subsides, add chicken in a single layer (you may have to work in batches). Fry until the chicken is golden brown on both sides and reaches 165 degrees on an internal thermometer, about 4 to ⏱️ 5 minutes per side. Transfer to a plate, tent with foil, and repeat with remaining chicken.
4
To the empty skillet, add 2 tablespoons olive oil and 1 tablespoon butter. Add the mushrooms and salt to taste (I like 1/2 teaspoon). Cook until lightly browned, stirring occasionally, about 6 to ⏱️ 8 minutes. Transfer to the plate with the chicken.
5
To the empty skillet, add remaining 1 tablespoon olive oil, shallots, and garlic and cook until softened, about 1 to ⏱️ 2 minutes. Stir in remaining 1 tablespoon flour and cook until thickened, about ⏱️ 2 minutes.
minced shallots2 tablespoons
6
Stir in Marsala wine and chicken broth and cook, scraping up the browned bits from the bottom of the pan, until the sauce has thickened, about ⏱️ 2 minutes. Stir in the remaining 3 tablespoons butter until melted and season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
7
Return the chicken and mushrooms to the pan with the sauce and toss to coat. Serve on a large platter family-style or plate smaller portions individually.
Nutrition Facts
calories
493 kcal
fat Content
23 g
serving Size
2 cutlets with sauce
fiber Content
1 g
sugar Content
3 g
sodium Content
277 mg
protein Content
41 g
trans Fat Content
0.02 g
cholesterol Content
109 mg
carbohydrate Content
24 g
saturated Fat Content
4 g
unsaturated Fat Content
18 g
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