American
Chicken Marsala
Thin chicken cutlets sear golden beneath deeply browned cremini mushrooms and a reduced dry Marsala pan sauce finished with butter and fresh parsley.
4 servings · 20 minutes prep · 30 minutes cook
Ingredients
Chicken Cutlets
- 1 1/2 pounds boneless skinless chicken breasts, split into 4 cutlets and pounded 1/4 inch thick
- 1 1/2 teaspoons Diamond Crystal kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 1/2 cup all-purpose flour, for dredging
- 3 tablespoons olive oil, divided
Mushroom Marsala Sauce
- 12 ounces cremini mushrooms, sliced 1/4 inch thick
- 1 large shallot, finely chopped
- 2 garlic cloves, minced
- 1 cup dry Marsala wine
- 3/4 cup low-sodium chicken broth
- 3 tablespoons cold unsalted butter, cubed
- 1/4 cup chopped flat-leaf parsley
Directions
Prepare and Sear the Cutlets
- Season the chicken with 1 teaspoon salt and 1/2 teaspoon black pepper. Dredge lightly in the flour and shake off every loose patch.
- Heat 2 tablespoons olive oil in a large skillet over medium-high. Sear two cutlets at a time for 2 to 3 minutes per side, until golden but not necessarily cooked through. Transfer to a plate.
Brown the Mushrooms and Reduce
- Add remaining oil and the mushrooms in an even layer. Cook without stirring for 3 minutes, then stir and brown another 4 minutes. Add the shallot, remaining salt and pepper for 2 minutes; add the garlic for 30 seconds.
- Pour in the Marsala, scrape the fond, and boil until reduced by half, 5 to 7 minutes. Add the broth and reduce 3 minutes.
Finish the Sauce
- Return the chicken and its juices; simmer 2 to 4 minutes, turning once, until the thickest cutlet reaches 165°F / 74°C. Transfer chicken to warm plates.
- Remove the skillet from heat. Whisk in the cold butter a few cubes at a time, then the parsley. Spoon mushrooms and sauce over the cutlets immediately.
