Classic Italian-American dish featuring tender chicken cutlets in a rich Marsala wine sauce with cremini mushrooms, shallots, and fresh thyme, finished with cream and butter.
Nutrition
Provides high-quality protein from chicken with moderate fat from butter and cream, though relatively high in saturated fat and sodium from added salt and butter.
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
Chicken Marsala
The Modern Proper (Holly Erickson)
4
servings
0
per serve
0
minutes
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Ingredients
Equipment
Parchment paper or plastic wrap
Meat mallet or rolling pin
Shallow bowl or pie pan
Large skillet
Plate
Instant read thermometer
Serving Platter
Instructions
Working with 1 chicken cutlet at a time, place between 2 sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, pound each cutlet to ¼-inch thickness. Season the chicken all over with 1 teaspoon of the salt and pepper.
Place the flour in a shallow bowl or pie pan. Press each cutlet into the flour, and turn to coat evenly.
Heat 2 tablespoons of the butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is glistening and the butter begins to bubble, working in batches as needed, place the floured chicken breasts in the skillet. Cook, undisturbed, until golden brown 3 to 4 minutes each side. Transfer the chicken to a plate. Repeat with remaining chicken.
Add the remaining 1 tablespoon of olive oil to the skillet. Reduce the heat to medium and add the shallot and mushrooms. Cook, stirring often, until the mushrooms and shallots begin to soften, about 3 to 4 minutes. Stir in the garlic, thyme, and remaining ½ teaspoon salt and cook until fragrant, about 1 more minute.
Stir in the stock, Marsala, and heavy cream. Scrape up any brown bits from the bottom of the skillet. Increase the heat to high and bring to a boil, then reduce to medium-low and simmer, stirring occasionally until the wine is reduced by half and the sauce is thick enough to coat the back of a spoon, about 10-12 minutes.
Return the chicken to the skillet. Continue to simmer until the internal temperature of the chicken reaches 165°F on an instant read thermometer, about 5 minutes. Transfer the chicken to a serving platter. Stir the remaining 2 tablespoons of butter into the sauce until incorporated.
Pour the sauce over the chicken and sprinkle with parsley, if using.
Chicken Marsala
The Modern Proper (Holly Erickson)
4
servings
0
per serve
0
minutes
Classic Italian-American dish featuring tender chicken cutlets in a rich Marsala wine sauce with cremini mushrooms, shallots, and fresh thyme, finished with cream and butter.
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Ingredients
Equipment
Parchment paper or plastic wrap
Meat mallet or rolling pin
Shallow bowl or pie pan
Large skillet
Plate
Instant read thermometer
Serving Platter
Instructions
Working with 1 chicken cutlet at a time, place between 2 sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, pound each cutlet to ¼-inch thickness. Season the chicken all over with 1 teaspoon of the salt and pepper.
Place the flour in a shallow bowl or pie pan. Press each cutlet into the flour, and turn to coat evenly.
Heat 2 tablespoons of the butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is glistening and the butter begins to bubble, working in batches as needed, place the floured chicken breasts in the skillet. Cook, undisturbed, until golden brown 3 to 4 minutes each side. Transfer the chicken to a plate. Repeat with remaining chicken.
Add the remaining 1 tablespoon of olive oil to the skillet. Reduce the heat to medium and add the shallot and mushrooms. Cook, stirring often, until the mushrooms and shallots begin to soften, about 3 to 4 minutes. Stir in the garlic, thyme, and remaining ½ teaspoon salt and cook until fragrant, about 1 more minute.
Stir in the stock, Marsala, and heavy cream. Scrape up any brown bits from the bottom of the skillet. Increase the heat to high and bring to a boil, then reduce to medium-low and simmer, stirring occasionally until the wine is reduced by half and the sauce is thick enough to coat the back of a spoon, about 10-12 minutes.
Return the chicken to the skillet. Continue to simmer until the internal temperature of the chicken reaches 165°F on an instant read thermometer, about 5 minutes. Transfer the chicken to a serving platter. Stir the remaining 2 tablespoons of butter into the sauce until incorporated.
Pour the sauce over the chicken and sprinkle with parsley, if using.
Nutrition
Provides high-quality protein from chicken with moderate fat from butter and cream, though relatively high in saturated fat and sodium from added salt and butter.
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
