Chicken Marsala
Tender pan-seared chicken cutlets finish in a glossy Marsala and mushroom sauce that’s rich, slightly sweet, and savory. It’s a restaurant-style weeknight meal that comes together quickly with simple ingredients.
1 ½ lb chicken breasts, halved crosswise to make cutlets
½ cup all-purpose flour
1 tsp kosher salt
½ tsp black pepper, freshly ground
2 tbsp olive oil
3 tbsp unsalted butter
8 oz cremini mushrooms, sliced thick
1 shallot, finely minced
2 clove garlic, minced
¾ cup marsala wine
1 cup chicken broth, low-sodium preferred
4 sprig fresh thyme
2 tbsp heavy cream
2 tbsp fresh parsley, chopped
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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