Chicken Marsala

This chicken marsala recipe is an Italian-American classic that features pan-fried chicken cutlets simmered in a creamy mushroom sauce. It's an elegant 20-minute dinner recipe.

Course Main Course

Cuisine American, Italian

Prep Time 1

Cook Time 15

Total Time 16

Servings servings

Calories 376kcal

Author Arman Liew

Ingredients

2 large chicken breasts
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup all purpose flour
1/4 cup butter divided
1/4 cup olive oil divided
2 shallots chopped
1 1/2 cups brown mushrooms thinly sliced
5 ounces marsala wine
5 ounces chicken broth
3 1/2 ounces heavy cream

Instructions

Slice chicken breasts in half into four cutlets and pound them lightly to get them even thickness.
Season the chicken with salt and pepper on both sides. Place flour on a plate and dredge the chicken in the flour. Shake off any excess.
Heat oil and 2 tbsp of butter in a pan over medium-high heat until the butter melts. Cook the chicken cutlets until deeply browned on both sides, 3 minutes per side. Set chicken aside once finished.
Heat the remaining butter in the pan and saute the shallots until translucent. Add mushrooms and cook for a couple of minutes.
Add marsala wine and cook until the liquid has reduced in volume by half. Add stock and heavy cream and cook for 5 minutes. Return the chicken to the pan and cook for several more minutes.
Season with salt and pepper if needed, and serve with fresh parsley.

Notes

TO STORE: Store leftovers in the fridge. Refrigerate it in an airtight container for up to 4 days.

TO FREEZE: Freezing chicken marsala may cause the creamy sauce to separate. Still, freezing is a good idea if you want to extend the shelf life of the leftovers. Freeze this chicken for up two months. Defrost chicken marsala in the fridge before reheating it.

TO REHEAT: Reheat this chicken on the stove over medium heat. Add a splash of heavy cream or broth if needed.

Nutrition