Name: Chicken Marsala
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 pounds boneless skinless chicken breast, cut into thin cutlets; 0.5 cup all purpose flour; 1 teaspoon kosher salt; 0.5 teaspoon black pepper, freshly ground; 2 tablespoons olive oil; 2 tablespoons unsalted butter, divided; 8 ounces cremini mushroom, sliced; 1 piece shallot, finely chopped; 2 cloves garlic, minced; 0.75 cup dry marsala wine; 0.75 cup chicken broth, low sodium; 1 tablespoon unsalted butter, cold; 2 tablespoons parsley, chopped

Ready in: 45 mins

Serves: 4 servings

Ingredients: 8

Chicken Marsala is an Italian-American skillet dish made with thin chicken cutlets, browned mushrooms, and a savory pan sauce built from dry Marsala wine and chicken broth. This version keeps the sauce glossy and balanced, with enough mushrooms and wine reduction to taste like the classic dish home cooks expect.

Ingredients

Chicken
1 ¹⁄₂	pounds boneless skinless chicken breast, cut into thin cutlets
¹⁄₂	cup all-purpose flour
1	teaspoon kosher salt
¹⁄₂	teaspoon black pepper, freshly ground
2	tablespoons olive oil
2	tablespoons unsalted butter, divided
Marsala Sauce
8	ounces cremini mushroom, sliced
1	piece shallot, finely chopped
2	cloves garlic, minced
³⁄₄	cup dry marsala wine
³⁄₄	cup chicken broth, low-sodium
1	tablespoon unsalted butter, cold
2	tablespoons parsley, chopped

Instructions

1.	Pat the chicken dry, then pound any thick pieces until the cutlets are about 1/4 inch thick.
2.	Stir the flour, salt, and pepper together in a shallow dish.
3.	Dredge the chicken in the seasoned flour, shake off the excess, and set the cutlets on a plate.
4.	Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
5.	Sear the chicken in batches until golden and just cooked through, about 3 minutes per side, then transfer it to a clean plate.
6.	Melt the remaining 1 tablespoon butter in the same skillet.
7.	Add the mushrooms and cook, stirring occasionally, until browned and their moisture has cooked off, 6 to 8 minutes.
8.	Add the shallot and cook until softened, about 2 minutes.
9.	Add the garlic and cook until fragrant, about 30 seconds.
10.	Pour in the Marsala wine, scraping up the browned bits from the bottom of the skillet.
11.	Simmer until the wine is reduced by about half, 3 to 4 minutes.
12.	Add the chicken broth and simmer until the sauce is slightly thickened, 4 to 6 minutes.
13.	Return the chicken and any collected juices to the skillet and simmer until the cutlets are heated through and coated in sauce, 2 to 3 minutes.
14.	Turn off the heat, swirl in the cold butter, and sprinkle with parsley before serving.