Chicken Marsala

Chicken Marsala

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Calories: 400 kcal per serving
Servings: 4

Welcome to another delightful recipe! Today, we are preparing a classic Italian-American dish: Chicken Marsala. This savory dish combines tender chicken cutlets with a rich and flavorful mushroom and Marsala wine sauce. Perfect for a weeknight dinner or a special occasion, Chicken Marsala is sure to impress. Let’s dive into the details.

Ingredients:

• 2 (6-ounce) boneless, skinless chicken breasts (or 4 chicken breast cutlets)
• Salt and freshly ground black pepper, to taste
• 1/4 cup plus 1 tablespoon all-purpose flour, divided
• 3 tablespoons extra virgin olive oil, divided
• 2 tablespoons unsalted butter, divided
• 8 ounces cremini or button mushrooms, cleaned and thinly sliced
• 2 cloves garlic, minced
• 2/3 cup low-sodium chicken broth or water
• 2 sprigs fresh thyme (or 1/4 teaspoon dried thyme leaves)
• 1 tablespoon finely chopped parsley, optional, for garnish

Directions:

1. Prepare the chicken:

• Pat the chicken dry with paper towels. If you are using chicken breasts, slice each one in half horizontally to form 4 chicken cutlets. Place the cutlets between two large pieces of parchment paper and pound them lightly to a 1/4-inch thickness using a meat mallet or rolling pin. (Skip this step if you are using pre-cut cutlets.)
• Remove the top sheet of parchment and transfer the chicken cutlets on the bottom piece of parchment to a large baking sheet.

2. Dredge the chicken:

• Season the chicken cutlets with salt and pepper to taste.
• Place 1/4 cup of flour in a shallow bowl. Dredge both sides of each chicken cutlet in the flour, shaking off any excess. Transfer the floured chicken to a new piece of parchment paper. Once all the cutlets are coated, roll up the flour-covered parchment and discard it.

3. Cook the chicken:

• In a large skillet, heat 1 1/2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat.
• Add the chicken cutlets to the skillet and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer the cooked chicken to a plate and keep warm.

4. Prepare the sauce:

• In the same skillet, add the remaining 1 1/2 tablespoons of olive oil and 1 tablespoon of butter.
• Add the sliced mushrooms and cook until they are browned and have released their moisture, about 5 minutes.
• Stir in the minced garlic and cook for an additional 1 minute.
• Sprinkle 1 tablespoon of flour over the mushrooms and stir to combine.
• Slowly add the chicken broth (or water), stirring constantly until the sauce thickens, about 2-3 minutes.
• Add the fresh thyme sprigs (or dried thyme leaves) to the sauce and bring to a simmer.

5. Combine and serve:

• Return the chicken cutlets to the skillet, spooning the mushroom sauce over the top. Let the chicken simmer in the sauce for a few minutes to absorb the flavors.
• Remove the thyme sprigs from the sauce and discard them.
• Transfer the chicken to a serving platter and spoon the mushroom sauce over the top.
• Garnish with finely chopped parsley if desired, and serve immediately.

Enjoy your delicious Chicken Marsala with your favorite sides, such as mashed potatoes, pasta, or a fresh green salad. Buon appetito!

Feel free to leave a comment below on how this recipe turned out for you or if you have any variations you enjoy. Happy cooking!

Print