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!
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Chicken Marsala
- Total Time: 40 minutes
- Yield: 4 1x
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
Instructions
Prepare the chicken:
Pat the chicken dry with paper towels. Slice each breast in half horizontally, forming 4 chicken breast cutlets. Place between two large pieces of parchment paper and pound lightly to 1/4-inch thickness using a meat mallet or rolling pin. (Skip this step if using cutlets.)
Remove the top sheet of parchment and transfer the chicken on the bottom piece of parchment to a large baking sheet.
Dredge the chicken:
Season the chicken with salt and pepper. Place 1/4 cup flour in a shallow bowl. Scatter and dust both sides of each chicken cutlet with flour. Shake off any excess and transfer to a new piece of parchment. Roll up the flour-covered parchment and throw it away.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 400 kcal