Description
A silky, savory Chicken Marsala with thin cutlets in a mushroom-and-Marsala cream sauce that feels restaurant-worthy.
Ingredients
- 4 thin chicken cutlets (about 1–1½ lb total)
- 1 cup all-purpose flour, seasoned with salt and pepper
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces mushrooms, sliced (cremini or button)
- 1 cup Marsala wine (dry or semi-dry recommended)
- 1 cup heavy cream
- Fresh parsley, chopped, for garnish
Instructions
- Mix 1 cup flour with a pinch of salt and black pepper on a shallow plate. Dredge the chicken cutlets lightly and tap off excess.
- Heat a large skillet over medium-high heat, add olive oil and butter. Add cutlets in a single layer and cook for 4–5 minutes per side until golden brown. Transfer to a plate and keep warm.
- In the same skillet, add sliced mushrooms. Sauté until browned and liquid evaporates, about 6–8 minutes. Season lightly with salt and pepper.
- Pour in Marsala wine and scrape browned bits from pan. Simmer for 2–3 minutes.
- Stir in heavy cream and bring to a gentle simmer. Adjust seasoning. Let sauce reduce to desired thickness.
- Return chicken to skillet, spoon sauce over, and simmer until heated through and internal temperature reaches 165°F (74°C). Garnish with chopped parsley and serve.
Notes
For gluten-free, substitute with a 1:1 gluten-free flour. For a lighter version, use half-and-half instead of heavy cream. Dry sherry or a dry white wine can be a substitute for Marsala.