Description
A classic Italian-American dish featuring pan-fried chicken cutlets in a rich mushroom and Marsala wine sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup dry Marsala wine
- 1/2 cup chicken broth
- 2 tablespoons fresh parsley, chopped
Instructions
- Place flour, salt, and pepper on a plate. Dredge each chicken cutlet in the flour mixture, shaking off excess.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Cook chicken for 3-4 minutes per side until golden brown and cooked through. Remove chicken and set aside.
- Add mushrooms to the same skillet and cook until browned, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Pour in Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half.
- Add chicken broth and bring to a simmer. Cook until the sauce thickens slightly, about 3 minutes.
- Return the chicken to the skillet. Spoon sauce over the chicken.
- Sprinkle with fresh parsley before serving.
Notes
- For best flavor, use a good quality dry Marsala wine.
- You can substitute veal for chicken if desired.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 40
- Cholesterol: 110
Keywords: chicken marsala, marsala sauce, mushroom chicken, italian dinner, pan-fried chicken