Description
This classic Chicken Marsala recipe features tender, pan-seared chicken cutlets in a rich and flavorful mushroom and Marsala wine sauce. Perfectly balanced with garlic, fresh thyme, and a hint of butter, this dish is ideal served over mashed potatoes, pasta, or polenta for a comforting, elegant meal ready in just 35 minutes.
Ingredients
Scale
Chicken
- 1.5 pounds boneless, skinless chicken breasts, 4 small (6 ounce) breasts or 2 large (12 ounce) breasts
- Salt and black pepper, to taste
- ⅓ cup all-purpose flour
For Cooking
- 2 tablespoons olive oil
- 2 tablespoons butter
Sauce
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- ⅔ cup dry Marsala wine
- ⅔ cup low sodium chicken broth
- 1 teaspoon fresh thyme leaves
Instructions
- Prepare Chicken Cutlets: If using 2 large chicken breasts, slice them horizontally to get 4 thinner cutlets. Place each piece of chicken between two sheets of plastic wrap or parchment paper and pound gently with a meat mallet or rolling pin until about ¼-inch thick to ensure even cooking.
- Season the Chicken: Sprinkle both sides of each chicken cutlet evenly with salt and black pepper to enhance the flavor.
- Coat with Flour: Pour the all-purpose flour into a shallow bowl or baking dish. Dredge each cutlet in the flour, making sure all sides are lightly coated, then gently shake off any excess flour to avoid a thick crust.
- Brown the Chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken cutlets and cook for about 5-6 minutes on each side until golden brown and the internal temperature reaches 165°F. Remove the chicken to a clean plate and tent loosely with foil to keep warm.
- Cook the Mushrooms and Garlic: In the same skillet, add the butter and sliced cremini mushrooms. Sauté, stirring frequently, for 3-4 minutes until the mushrooms are softened and golden brown. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Make the Marsala Sauce: Pour the dry Marsala wine, low sodium chicken broth, and fresh thyme leaves into the skillet. Stir well and simmer, stirring often, for 3-4 minutes until the sauce reduces by nearly half and thickens slightly. The flour on the chicken will further thicken the sauce when added back.
- Reheat Chicken in Sauce: Return the browned chicken cutlets to the skillet and simmer for another 2 minutes to warm through and allow the flavors to meld together.
- Serve: Plate the chicken alongside mashed potatoes, pasta, polenta, or your favorite side, spooning the mushroom Marsala sauce generously over the top for a delightful finish.
Notes
- If your grocery store offers thinly sliced chicken breasts, those are perfect for this recipe and eliminate the need for pounding.
- To create a creamy sauce variation, substitute half of the chicken broth with heavy cream for richer flavor and texture.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered dish in a 350°F oven until warmed through to maintain moisture and flavor.
Nutrition
- Serving Size: 1 chicken cutlet with sauce (approximately 6 ounces)
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 110 mg
