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Classic Chicken Marsala

Close-up of breaded Chicken Marsala cutlets smothered in rich brown sauce and sliced mushrooms.
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Prepare pan-fried chicken cutlets in a rich, silky Marsala wine sauce with sautéed mushrooms. This recipe delivers restaurant-quality flavor for an easy, elegant dinner.

Ingredients

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  • 4 boneless, skinless chicken breasts, pounded to 1/4-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
  • 3/4 cup dry Marsala wine
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Combine the flour, salt, and pepper in a shallow dish. Dredge each chicken cutlet lightly in the flour mixture, shaking off any excess.
  2. Heat the olive oil and butter in a large skillet over medium-high heat. When the butter foams, add the chicken in batches, being careful not to crowd the pan. Cook for 3 to 4 minutes per side until golden brown and cooked through. Remove the chicken and set it aside on a plate.
  3. Add the sliced mushrooms to the same skillet. Cook, stirring occasionally, for 5 to 7 minutes until they release their liquid and turn deeply browned. This step develops flavor.
  4. Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
  5. Pour in the Marsala wine. Bring the liquid to a simmer, scraping up any browned bits from the bottom of the pan. Let the wine reduce by about half, which takes about 3 to 4 minutes. This concentrates the flavor.
  6. Pour in the chicken broth. Simmer for 2 minutes until the sauce thickens slightly.
  7. Return the chicken cutlets to the skillet. Spoon the sauce over the chicken and let it heat through for 1 minute.
  8. Sprinkle with fresh parsley before serving.

Notes

  • For best results when sautéing mushrooms, do not stir them constantly; let them sit undisturbed for a few minutes to achieve a deep brown color.
  • Use a dry Marsala wine for the most authentic, less sweet flavor profile.
  • Pounding the chicken evenly ensures it cooks quickly and uniformly.

Nutrition

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