Chicken Marsala
This Chicken Marsala recipe features tender, pan-fried chicken with a rich, creamy mushroom sauce.
Servings: 4
Ingredients
- 1 tablespoon olive oil divided
- 2 tablespoons unsalted butter divided
- 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
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 the four with 1 teaspoon kosher salt and ½ teaspoon black pepper in a small, shallow dish. Dredge each chicken cutlet in the flour mixture, shaking off excess flour. Place the breaded chicken on a plate.
- In a large skillet, heat 1 tablespoon olive oil with 1 tablespoon butter over medium heat until the butter melts. Once melted, add the chicken to the pan, working in batches to prevent overcrowding your skillet. Cook the chicken cutlets for 3 minutes per side, or until golden brown and just barely cooked through. Transfer chicken to a clean plate, tent with foil, and set aside.
- Add an additional tablespoon of butter to the skillet and melt over medium-high heat. Add the minced shallots and sliced mushrooms to the pan and sauté for 2-3 minutes, or until they begin to soften.
- Carefully add the Marsala wine to the skillet. Cook, scraping off the browned bits from the bottom of the pan. Let the mixture simmer for 1-2 minutes or until reduced by half.
- Add the beef broth, heavy cream, thyme leaves, salt, and pepper, then 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 to warm through and finish cooking. You want it to reach 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
