Description
Tender, lightly pan-fried chicken cutlets bathed in a silky sauce of Marsala wine, mushrooms, and cream, perfect for a quick weeknight dinner.
Ingredients
- 1 1/4 lbs chicken breast (about 2 large) or chicken tenders, halved lengthwise to make 4 cutlets
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp black pepper
- 1/4 cup all-purpose flour (for dredging)
- 2 Tbsp olive oil
- 1 Tbsp unsalted butter
- 8 oz brown button mushrooms, halved or thickly sliced
- 1/2 tsp onion powder (or 1 small shallot, minced)
- 2 garlic cloves, minced
- 3/4 cup dry Marsala wine
- 3/4 cup reduced-sodium chicken stock
- 1/2 cup heavy whipping cream (or half-and-half for lighter sauce)
- 2 Tbsp parsley, finely chopped (for garnish)
Instructions
- Slice each breast in half lengthwise to make four even cutlets. Place between plastic wrap and gently pound to about 1/3″ thick.
- Season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Dredge each cutlet lightly in flour, shaking off excess; set aside.
- Heat a large skillet over medium heat. Add 2 Tbsp olive oil and 1 Tbsp butter. When the butter foams, add chicken. Sear 3–4 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Remove chicken and keep warm on a plate.
- In the same pan, add mushrooms. Cook, stirring occasionally, until browned and liquid evaporates, about 5 minutes. Add 1/2 tsp onion powder and 2 minced garlic cloves; cook 30–60 seconds until fragrant.
- Pour in 3/4 cup Marsala wine to deglaze the pan, scraping up browned bits. Let the wine reduce for 4–5 minutes until slightly syrupy.
- Add 3/4 cup chicken stock and 1/2 cup heavy cream. Simmer gently for 4–5 minutes until the sauce thickens to coat the back of a spoon. Taste and adjust seasoning.
- Return chicken to the pan and spoon sauce over each cutlet. Warm through for 1–2 minutes. Garnish with 2 Tbsp chopped parsley and serve.
Notes
Use reduced-sodium stock to control salt. For a richer mushroom flavor, use cremini or baby portobello mushrooms.