Description
Chicken marsala brings Italian culinary magic to your dinner table with tender chicken cutlets bathed in a rich, velvety wine sauce. Earthy mushrooms and a splash of marsala create a classic comfort dish that will transport diners straight to a charming trattoria in Tuscany.
Ingredients
Scale
Proteins:
- 2 (6-ounces/170 grams) boneless, skinless chicken breasts (or 4 chicken breast cutlets)
Seasonings and Flour:
- Salt, to taste
- Freshly ground black pepper, to taste
- ¼ cup plus 1 tablespoon all-purpose flour, divided
Cooking Liquids and Fats:
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons unsalted butter, divided
- ⅔ cup low-sodium chicken broth or water
Vegetables and Herbs:
- 8 ounces (226 grams) cremini or button mushrooms, cleaned and thinly sliced
- 2 cloves garlic, minced
- 2 sprigs fresh thyme (or ¼ teaspoon dried thyme leaves)
- 1 tablespoon finely chopped parsley (optional, for garnish)
Instructions
- Tenderly transform whole chicken breasts into delicate cutlets by slicing horizontally and gently flattening with a meat mallet between parchment sheets, ensuring uniform thickness for even cooking.
- Transfer prepared chicken cutlets onto a clean parchment-lined baking sheet, ready for seasoning and coating.
- Generously sprinkle salt and freshly ground black pepper across each chicken cutlet, creating a foundational flavor profile.
- Carefully coat chicken pieces in a light, even layer of flour, methodically turning to ensure complete coverage while shaking off any excess powder.
- Discard the used flour-dusted parchment to maintain a clean workspace and prevent cross-contamination.
- Heat a large skillet over medium-high temperature, preparing for the next cooking phase with a thin layer of olive oil or butter.
- Gently place floured chicken cutlets into the hot skillet, allowing each piece to develop a golden, crispy exterior without overcrowding the pan.
- Cook chicken until achieving a beautiful amber-brown crust, approximately 3-4 minutes per side, ensuring internal temperature reaches safe consumption levels.
- Remove perfectly seared chicken cutlets and set aside on a warm plate, preserving their crisp texture.
- In the same skillet, sauté sliced mushrooms until they release their moisture and develop a rich, caramelized appearance.
- Deglaze the pan with Marsala wine, scraping up flavorful browned bits from the bottom of the skillet.
- Create a luxurious sauce by incorporating heavy cream and fresh herbs, allowing the mixture to reduce and thicken.
- Reunite the chicken with the velvety Marsala sauce, gently coating each cutlet to marry the flavors.
- Serve immediately, garnishing with additional fresh herbs and accompanying with your preferred side dishes.
Notes
- Meat Preparation Matters: Properly pounding chicken to 1/4-inch thickness ensures even cooking and tender, juicy results that melt in your mouth.
- Flour Power: Dredging chicken in flour creates a delicate, crispy exterior that helps seal in moisture and provides a beautiful golden-brown color when sautéed.
- Smart Seasoning Strategy: Generously seasoning chicken with salt and pepper before flouring builds layers of flavor that enhance the overall taste of the dish.
- Parchment Paper Trick: Using parchment paper while pounding and dredging chicken minimizes mess and makes cleanup a breeze.
- Cutlet Convenience: Pre-sliced chicken cutlets can save time if you’re looking for a quicker meal preparation method.
- Texture Transformation: The light flour coating helps create a delicate crust that perfectly complements the rich Marsala sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 400
- Sugar: 1g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg