Prep 10 mins
Cook 20 mins
This is a classic Italian dish, so delicious and easy to make you'll find yourself making it during a busy work week.
- 2 chicken breast halves, sliced in half to make 4 thin cutlets (About 12-14 ounces total)
- flour, for dredging
- fresh ground black pepper
- 1 1⁄2 tablespoons olive oil
- 8 -10 ounces white button mushrooms, sliced
- 1⁄3 cup marsala wine
- 1 cup chicken stock or 1 cup chicken broth
- 1 tablespoon butter
- parsley, chopped, for garnish
- Place chicken cutlets on cutting board and cover with saran wrap and pound with meat mallet until about ¼” in thickness.
- Mix in a shallow dish or plate the flour, salt & pepper.
- Heat EVOO in a large, nonstick skillet on medium-high heat, until just smoking.
- Dredge the chicken cutlets in the flour mixture.
- When oil in skillet is ready, panfry the chicken 4-5 minutes per side.
- When chicken is done, take out of skillet and keep warm on a plate, covered with tin foil.
- Add a little oil to skillet, if needed, lower heat to medium and add mushrooms and sauté until golden brown, about 5 minutes. Then season with salt & pepper.
- Add Marsala wine to deglaze pan, and let the alcohol cook out for a few minutes.
- Add chicken stock and bring to a boil, let simmer for a few minutes.
- Add butter and melt, then add chicken back to skillet along with any juices.
- Cook for a few extra minutes to let the chicken warm through and sauce thicken a bit.
- Plate chicken with sauce & mushrooms on top, garnish with parsley.
I'm not sure what the previous one star was for, but I thought this was a good basic recipe. I love chicken marsala and this recipe was excellent for a beginner. I added minced garlic, a tiny amount of minced onions, and a few other spices. I kept it fairly simple so as not to overpower the rest of the sauce.