Chicken Marsala
This recipe for Chicken Marsala is made with tender, pan-fried chicken, and a rich, creamy, mushroom sauce.
Servings: 4
Ingredients
- 1 tablespoon extra virgin olive oil divided
- 1 tablespoon unsalted butter *used in 2 steps
- 2 boneless, skinless chicken breasts or 4 chicken cutlets
- kosher salt and pepper
- ½ cup all purpose flour
- 1 small shallot minced
- 8 ounces baby Bella mushrooms see notes for substitutions
- ½ cup dry marsala wine
- 1 cup low-sodium beef broth
- 2 teaspoons fresh thyme leaves or ½ teaspoon dried thyme leaves
- ½ cup heavy cream
- 1 tablespoon unsalted butter *used in 2 steps
Instructions
- Trim off any fat from the chicken breasts then cut them in half lengthwise. Place the cutlets between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until the cutlets are even in thickness. Pay dry.
- Combine ½ cup all purpose flour with 1 teaspoon kosher salt, and ½ teaspoon black pepper in a small shallow dish. Dredge each chicken cutlet in the flour mixture to coat, shaking off excess flour.
- In a large skillet, heat 1 tablespoon extra virgin olive oil with 1 tablespoon unsalted butter over medium heat until the butter is melted. Once melted, add the chicken to the pan, working in batches to prevent overcrowding your skillet. Cook the chicken cutlets for 3 minutes on each side, or until golden brown on each side and just barely cooked through. Transfer chicken to a clean plate, tent with foil, and set aside.
- Add an additional 1 tablespoon unsalted butter into the skillet and melt over medium-high heat. Add in 8 ounces baby Bella mushrooms1 small shallot (minced) and saute for 2-3 minutes to begin to soften and brown the mushrooms.
- Add the ½ cup dry marsala wine to the skillet and allow it to simmer and reduce for 1-2 minutes while scraping off the browned bits from the bottom of the pan.
- Add in the 1 cup low-sodium beef broth, ½ cup heavy cream, 2 teaspoons fresh thyme leaves, ½ teaspoon salt, ½ teaspoon pepper, and thyme to the skillet, and bring to a simmer. Once simmering, reduce the heat to low, and simmer for 10 minutes or until the sauce has reduced by about half, stirring frequently.
- Add the chicken back to the pan, along with any juices that accumulated on the plate. Spoon the sauce over the chicken, and simmer for 2-3 minutes just to warm through the chicken and to ensure it reaches 165℉ (74℃).
- Serve immediately topped with fresh minced parsley if desired.
Video
Notes
Mushrooms: In place of the baby Bella mushrooms, you can use sliced shitake, or soak 1 ounce of dried wild mushrooms in hot water for 1 hour. You can then opt to use that soaking liquid in place of the beef stock.
Marsala Wine: Be sure to use dry, not sweet, Marsala, and DO NOT use marsala labeled "cooking Marsala." And while marsala is best, you can use Madiera wine or sherry if you don't have a Marsala on hand.
Shallot: Feel free to omit the shallot if you don't have one on hand.
Dairy-Free Modification: In place of the butter, use additional olive oil and instead of finishing the sauce with heavy cream, use additional beef or mushroom broth.
Gluten-Free Chicken Marsala: Use 1:1 Gluten Free Flour Blend in place of the all-purpose flour.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 373kcal | Carbohydrates: 21g | Protein: 17g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 236mg | Potassium: 684mg | Fiber: 1g | Sugar: 5g | Vitamin A: 677IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 2mg
