Quick Chicken Marsala
A classic Italian-American dish featuring pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce, ready in just 45 minutes.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
Full Ingredient List
- 1½ pounds boneless skinless chicken breasts, pounded ¼-inch thick
- 3 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 1 (8-oz) package pre-sliced bella or button mushrooms
- 3 tablespoons finely chopped shallots
- 2 cloves garlic, minced
- ⅔ cup chicken broth
- ⅔ cup dry Marsala wine
- ⅔ cup heavy cream
- 2 teaspoons chopped fresh thyme
- 2 tablespoons chopped fresh Italian parsley (optional)
- Salt
- Freshly ground black pepper
Chicken Marsala
Tools and Equipment
- ziplock bag
- large skillet
- wooden spoon
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 1½ pounds | boneless skinless chicken breasts | pounded ¼-inch thick | chicken tenderloins |
| 3 tablespoons | all-purpose flour | ||
| 1 tablespoon | olive oil | canola oil | |
| 3 tablespoons | unsalted butter | divided | salted butter (reduce salt in recipe) |
| 1 (8-oz) package | bella or button mushrooms | pre-sliced | cremini mushrooms |
| 3 tablespoons | shallots | finely chopped | onions |
| 2 cloves | garlic | minced | |
| ⅔ cup | chicken broth | vegetable broth | |
| ⅔ cup | dry Marsala wine | ||
| ⅔ cup | heavy cream | half-and-half | |
| 2 teaspoons | fresh thyme | chopped | dried thyme |
| 2 tablespoons | fresh Italian parsley | chopped, for serving | |
| ¾ teaspoon, divided | salt | ||
| ⅜ teaspoon, divided | freshly ground black pepper |
Instructions
- Step 1: Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside. (Tips: You can use a plate instead of a bag if preferred.)
- Step 2: Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside. (Tips: Use a stainless steel pan for best browning.)
- Step 3: Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. (Tips: Do not overcrowd the pan to ensure mushrooms brown.)
- Step 4: Add the shallots, garlic, and ¼ teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, ¼ teaspoon salt, and ⅛ teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. (Tips: Ensure to scrape up any fond for flavor.)
- Step 5: Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes. (Tips: Keep stirring occasionally to prevent burning.)
- Step 6: Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. (Tips: Do not over-simmer as chicken can dry out.)
- Step 7: Sprinkle with parsley, if using, and serve. (Tips: Serve immediately for best flavor.)
Additional Information
Notes: Pounding chicken breasts helps tenderize them and allows them to cook more evenly. This dish pairs well with pasta, polenta, rice, or Parmesan smashed potatoes.