Description
A golden-buttery chicken cutlet simmered in a silky Marsala and mushroom sauce, perfect for a quick weeknight meal.
Ingredients
- 1½ pounds boneless, skinless chicken breasts
- 3 tablespoons all-purpose flour
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 1 (8-ounce) package pre-sliced bella or button mushrooms
- 3 tablespoons finely chopped shallots
- 2 cloves garlic, minced
- 2/3 cup chicken broth
- 2/3 cup dry Marsala wine
- 2/3 cup heavy cream
- 2 teaspoons chopped fresh thyme
- 2 tablespoons chopped fresh Italian parsley (optional, for garnish)
Instructions
- Pound chicken to even ½-inch thickness.
- In a zip-top bag, combine flour, salt, and pepper. Dredge chicken in flour mixture.
- Heat olive oil and 2 tablespoons butter in a skillet over medium-high heat. Sear chicken until golden, then remove.
- In the same skillet, add remaining butter and mushrooms; sauté until golden.
- Add shallots and garlic; cook until fragrant.
- Deglaze with chicken broth and Marsala, simmering to reduce.
- Stir in heavy cream and thyme, simmering until thickened.
- Return chicken to the skillet to warm through.
- Garnish with parsley and serve immediately.
Notes
For gluten-free, replace flour with cornstarch. Use half-and-half for a lighter sauce.