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Chicken Marsala

Chicken Marsala with golden pan-fried chicken cutlets in a deep, dark Marsala wine and mushroom sauce. The sauce simmers until silky and intensely flavored, then gets a glossy finish from cold butter and fresh thyme.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 8 boneless skinless chicken breasts Halved horizontally into 8 thin cutlets.
  • 0.5 tsp salt To taste.
  • 0.5 tsp pepper To taste.
  • 0.5 cup all-purpose flour For dredging.
Mushroom Marsala sauce
  • 3 tbsp olive oil For pan-frying.
  • 2 tbsp butter Divided; use 2 tbsp during the first pan-fry.
  • 8 oz cremini mushrooms Sliced.
  • 3 shallots Minced.
  • 3 cloves garlic Minced.
  • 0.75 cup dry Marsala wine Used to deglaze and simmer.
  • 1 cup chicken broth Added after wine.
  • 0.25 cup heavy cream Added with broth.
  • 2 tbsp butter Divided; use remaining 2 tbsp cold at the end for gloss.
  • 1 tbsp fresh thyme leaves Stir in at the end.
  • 2 tbsp fresh parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Dredge and pan-fry the chicken
  1. Season the chicken cutlets with salt and pepper to taste.
  2. Dredge the cutlets in all-purpose flour, shaking off excess flour.
  3. Heat olive oil and 2 tablespoons butter in a cast iron skillet over medium-high heat, then pan-fry the cutlets for 3-4 minutes per side until golden.
  4. Remove the cutlets to a plate and leave the browned bits in the skillet.
Cook mushrooms and build the Marsala sauce
  1. Cook the mushrooms and shallots in the same skillet for 5-6 minutes until golden.
  2. Add the garlic and cook for 1 minute, stirring to prevent browning.
  3. Pour in the dry Marsala wine and let it bubble for 2-3 minutes to reduce slightly.
  4. Add the chicken broth and heavy cream, then simmer for 5 minutes until the sauce is cohesive.
Gloss the sauce and finish
  1. Swirl in the remaining 2 tablespoons cold butter until the sauce is glossy.
  2. Stir in the fresh thyme leaves.
  3. Return the cutlets to the skillet and spoon the sauce over them.
  4. Garnish with fresh parsley and serve.

Notes

Pro tip: keep the last 2 tablespoons of butter cold and swirl it in off the heavier bubbling so the sauce turns glossy instead of greasy. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat until warmed through. Freezing is not recommended because the cream sauce can break. For a lighter option, use half-and-half in place of heavy cream (the sauce will be slightly less rich but still flavorful).