Chicken Marsala

Chicken Marsala with juicy pan-seared chicken breast, mushrooms, and the most amazing sauce cooked in a single skillet in less than 30 minutes.

Why You Should Try This Recipe:

- It's a delicious Italian inspired dish - Chicken cutlets are cooked in no time on the stove - The sauce is cooked in the same pan as the chicken cutlets , and all in less than a half hour

Key Ingredients:

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chicken cutlets - flour garlic - mushrooms - butter heavy cream - Marsala wine

Let's make it!

This recipe is a classic restaurant dish that you can easily make at home.

1

Season chicken with ½ teaspoon of salt and pepper, then dredge in flour and shake off any excess. In a large skillet, heat olive oil and melt 1 tablespoon of butter on medium heat. Swirl pan to coat with oil and butter evenly.

2

Brown the chicken for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.

3

In the same skillet, melt the remaining butter, add the mushrooms and season with ½ teaspoon salt, cook and stir regularly for 3 minutes.

4

Add the garlic and saute for a minute or until it’s fragrant. Add the marsala wine, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon. Simmer and reduce the wine by half.

5

Adjust the heat to medium-low, and add the heavy cream to the skillet. Allow the sauce to simmer for a couple of minutes.

6

Return the chicken to the sauce to rewarm it, cook for 1 more minute then remove from heat. Garnish with fresh parsley if desired, and serve.

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