Hello World KitchenBeta
Tender, pan-seared chicken cutlets smothered in a rich, savory pan sauce made with cremini mushrooms, garlic, sweet Marsala wine, and a touch of butter.
Ingredients
Chicken & Dredge
- 2 large Boneless skinless chicken breasts — Halved horizontally to make 4 thin cutlets
- 0.5 cup All-purpose flour — For dredging
- 1 teaspoon Kosher salt — Divided
- 0.5 teaspoon Black pepper — Freshly ground
- 2 tablespoons Extra virgin olive oil — For searing
- 1 tablespoon Unsalted butter — For searing
Marsala Mushroom Sauce
- 8 ounces Cremini mushrooms — Cleaned and thinly sliced
- 2 cloves Garlic — Minced
- 0.5 cup Dry Marsala wine — Do not use 'cooking wine'
- 0.5 cup Chicken broth — Low sodium preferred
- 3 tablespoons Unsalted butter — Cut into pieces, kept cold
- 2 tablespoons Fresh parsley — Chopped, for garnish
Instructions
-
Place the chicken cutlets between two sheets of plastic wrap and pound gently with a meat mallet to an even 1/4-inch thickness.
~5 minEven thickness ensures the chicken cooks at the same rate. -
In a shallow dish, whisk together the flour, 1/2 teaspoon kosher salt, and black pepper. Dredge each chicken cutlet in the flour mixture, shaking off the excess.
~3 minA light coating of flour helps to brown the chicken and slightly thickens the sauce later. -
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is melted and foaming, add the chicken cutlets. Cook until golden brown and cooked through, about 3-4 minutes per side. Transfer the chicken to a plate and cover loosely with foil to keep warm.
~8 minDo not overcrowd the pan; cook in batches if necessary. -
In the same skillet, add the sliced cremini mushrooms. Cook over medium heat, undisturbed for 3 minutes to allow browning. Stir and continue cooking until they release their moisture and brown completely, about 2-3 more minutes. Add the minced garlic and remaining 1/2 teaspoon of salt, cooking for 30 seconds until fragrant.
~6 minAvoid salting the mushrooms too early, as this draws out moisture and prevents them from getting a good sear. -
Pour in the Marsala wine to deglaze the pan, scraping up any browned bits (fond) from the bottom of the skillet. Bring to a boil and let it reduce by half, about 2 minutes.
~2 minThe fond is packed with flavor and is crucial for a rich sauce. -
Add the chicken broth and simmer until the sauce is slightly thickened, about 3-4 minutes. Reduce the heat to low and whisk in the remaining 3 tablespoons of cold butter until completely melted and the sauce is glossy.
~5 minUsing cold butter helps to emulsify the sauce, giving it a velvety texture. -
Return the chicken cutlets and any resting juices back to the skillet. Simmer gently for 1-2 minutes to heat through and coat the chicken in the sauce. Garnish with chopped fresh parsley before serving.
~2 minServe over pasta, mashed potatoes, or polenta to soak up the sauce.
Nutrition
Equipment
- Large heavy-bottomed skillet
- Meat mallet
- Tongs
- Whisk
Tips & Storage
- Use a high-quality dry Marsala wine (labeled 'secco') from the wine aisle, rather than 'cooking wine' from the vinegar aisle, which contains added salt and preservatives.
- For a deeper flavor, you can add a splash of heavy cream at the end along with the butter.
- Wiping the mushrooms clean with a damp paper towel instead of rinsing them prevents them from absorbing excess water.
- Storage: Store leftover Chicken Marsala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth if the sauce has thickened too much.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
