Easy Chicken Marsala

4 chicken cutlets pounded until 1/2 - 1⁄4" thick
Salt and pepper to taste
1/3 cup + 1 Tbsp. all-purpose flour
5 Tbsp olive oil
3 tbsp unsalted butter
8 oz white button mushrooms sliced
8 oz cremini mushrooms sliced
2 Tbsp shallots minced
2 cloves garlic minced
2/3 cup dry Marsala wine
2/3 cup beef stock
Fresh thyme for garnish
Fresh parsley minced, for garnish

  1. To a large pan or skillet, add 2 Tbsp olive oil and 1 Tbsp butter and heat over MED-HIGH heat.
  2. Sprinkle pounded chicken cutlets with salt and pepper on both sides, then lightly dredge in the 1/3 cup flour. Shake off excess flour and add chicken to hot pan. Work in batches if needed, as over-crowding the pan will prevent the chicken from crisping up.
  3. Cook chicken about 1 1/2 - 2 minutes per side, until golden.
  4. Transfer chicken to a plate and set aside.
  5. Add 2 Tbsp olive oil and 1 Tbsp butter to the pan and add mushrooms.
  6. Saute about 5-8 minutes, seasoning with salt and pepper about half-way through cooking.
  7. Remove mushrooms to plate with the chicken and set aside.
  8. Add remaining 1 Tbsp olive oil, then add shallots and garlic. Saute about 1 minute, until soft and fragrant.
  9. Sprinkle in the 1 Tbsp flour and stir to coat. Cook for a minute to get the flour taste out.
  10. Pour in Marsala wine and beef stock, scraping the bottom of the pan with a wooden spoon.
  11. Cook, stirring often, for 2 minutes, or until sauce is slightly thickened.
  12. Slide chicken and mushrooms back into the pan, making sure to get all the juices from the plate into the pan - that's pure flavor there!
  13. Add 1 Tbsp butter to the center of the pan, toss a sprig of thyme in there if desired, then cover the pan and let cook about 2 minutes.
  14. Stir and spoon sauce over chicken.
  15. Garnish with fresh thyme and parsley if desired and serve.

  • Can be served over pasta, rice, quinoa, veggies, whatever you'd like.
  • If you want asparagus in your recipe, here are those instructions: Blanch asparagus in boiling water for about 2 minutes, then shock them in a bowl of ice water. Dry asparagus on paper towels, then add them to the pan when you cover it and cook it the last two minutes.

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