Easy Chicken Marsala Dinner (Print Version)
Juicy chicken in a savory Marsala wine and mushroom sauce, finished with cream and fresh parsley.
# Ingredients:
→ Poultry
01 -
2 large boneless, skinless chicken breasts, halved horizontally to make 4 cutlets
→ Coating
02 -
1/4 cup all-purpose flour
03 -
1 teaspoon kosher salt, divided
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon ground black pepper
→ Fats
06 -
2 tablespoons olive oil
07 -
3 tablespoons unsalted butter, divided
→ Vegetables and Aromatics
08 -
8 ounces cremini mushrooms, sliced
09 -
1/4 cup diced yellow onion
10 -
2 teaspoons minced garlic
→ Sauce
11 -
2/3 cup dry Marsala wine
12 -
3/4 cup low sodium chicken broth
13 -
2/3 cup heavy cream
→ Herbs
14 -
2 tablespoons chopped fresh parsley
# Steps:
01 -
Place halved chicken breasts between sheets of parchment paper or plastic wrap on a cutting board. Using a meat mallet or rolling pin, pound each piece to an even, thin thickness.
02 -
In a zip-close bag, combine all-purpose flour, 1/2 teaspoon salt, garlic powder, and black pepper. Add chicken cutlets one at a time and shake to coat evenly, discarding excess flour afterwards.
03 -
Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When hot, add chicken cutlets in a single layer and cook 3 to 5 minutes per side, until golden brown and cooked through. Cook in batches as needed. Transfer seared chicken to a plate and keep warm.
04 -
To the same skillet, add remaining 2 tablespoons butter. Add sliced mushrooms and sauté over medium heat until browned, about 3 minutes. Add diced onion and minced garlic, season with remaining 1/2 teaspoon salt, and cook until onions are tender, about 3 minutes.
05 -
Pour in Marsala wine, scraping up browned bits from the pan bottom with a wooden spoon. Add chicken broth and heavy cream. Stir to combine, reduce heat, and simmer until sauce slightly thickens, about 7 minutes.
06 -
Return chicken cutlets and any juices to the sauce, gently heating through until hot. Garnish with chopped parsley and serve immediately.
# Notes:
01 -
If chicken cutlets are especially thick, adjust pounding time to achieve an even, thin texture for uniform cooking.
02 -
Allow the Marsala wine to reduce adequately to concentrate flavor before finishing the sauce.