Prep time: 15 mins | Cook time: 20 mins | Total time: 35 mins | Serves: 4
Perfectly pan-seared tender chicken cutlets smothered in mouth-watering rich seasoned Marsala wine, garlic, and herb sauce. Whip this classic Italian-American recipe at home, easily with this recipe and impress everyone with a restaurant-quality dinner!
Ingredients
2 tablespoons unsalted butter
2 tablespoons olive oil
3 garlic cloves, minced (1 tablespoon)
2 (10-11 ounces) boneless, skinless chicken breasts, butterflied and halved, pounded to an even thickness
1/3 c. all-purpose flour
1 1/4 c, dry marsala wine
1 1/4 c. unsalted chicken broth
8 ounces cremini mushrooms, sliced
1 teaspoon minced fresh thyme (or a scant 1/2 teaspoon dried)
1 1/2 teaspoon cornstarch whisked with 1 tablespoon chicken broth (in a small bowl until well mixed)
1 teaspoon minced fresh oregano (or a scant 1/2 teaspoon dried)
1 tablespoon minced fresh parsley
1/3 c. heavy cream
Salt and freshly ground black pepper
How to make Chicken Marsala
Step 1: To a medium saucepan, add the marsala wine and chicken broth. Bring to a boil over medium-high heat. Once boiling, adjust the heat to medium and gently boil for about 15 minutes until the mixture has reduced to 1 cup.
Step 2: In the meantime, season all sides of the chicken with salt and pepper. In the flour, dredge each side of the chicken.
Step 3: In a 12-inch skillet, melt 1 tbsp butter with 1 tbsp olive oil over medium-high heat. Once melted, add the chicken pieces and sear for about 10 to 12 minutes, turning once halfway through, until the internal temperature of the chicken reaches 165 degrees.
Step 4: To a plate, transfer the chicken when done, and cover with foil.
Step 5: Adjust the heat to medium and melt the rest of the 1 tbsp butter with 1 tbsp olive oil in the now-empty skillet. Then, add the mushrooms and cook for about 8 minutes, stirring often, until the mushrooms have shrunk and turned golden brown. In the last minute of cooking, add the garlic.
Step 6: Take the pan off the heat and add the marsala reduction, thyme, and oregano.
Step 7: Place the pan back to the heat and bring everything to a simmer, scraping the browned bits off the bottom of the pan. Then, whisk in the cornstarch chicken broth mixture until thickened.
Step 8: Remove from the heat and whisk in the heavy cream. To taste, season with salt and pepper. Nestle the chicken breasts into the sauce. On top of the chicken, spoon the sauce. Serve right away garnished with some parsley. Enjoy!
Notes:
Feel free to reduce the marsala wine to 3/4 c. if you want a milder marsala flavor and increase the chicken broth to 1 3/4 c.
You can add more chicken broth if by any chance it was reduced to less than a cup to reach 1 cup.
To balance the acidity, you can add a pinch or two of sugar if the wine has no sweetness.
Add a splash of chicken broth if the sauce seems slightly thick. Or a little extra cornstarch mixed with broth if the sauce is a little thin.
Nutrition Facts:
Amount Per Serving: Calories 448, Calories from Fat 216, Fat 24g37%, Saturated Fat 10g63%, Cholesterol 133mg44%, Sodium 200mg9%, Potassium 944mg27%, Carbohydrates 11g4%, Fiber 1g4%, Sugar 3g3%, Protein 33g66%, Vitamin A 617IU12%, Vitamin C 5mg6%, Calcium 45mg5%, Iron 2mg11%
Chicken Marsala
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 garlic cloves minced (1 tablespoon)
- 2 10-11 ounces boneless, skinless chicken breasts, butterflied and halved, pounded to an even thickness
- 1/3 c. all-purpose flour
- 1 1/4 c dry marsala wine
- 1 1/4 c. unsalted chicken broth
- 8 ounces cremini mushrooms sliced
- 1 teaspoon minced fresh thyme or a scant 1/2 teaspoon dried
- 1 1/2 teaspoon cornstarch whisked with 1 tablespoon chicken broth in a small bowl until well mixed
- 1 teaspoon minced fresh oregano or a scant 1/2 teaspoon dried
- 1 tablespoon minced fresh parsley
- 1/3 c. heavy cream
- Salt and freshly ground black pepper
Instructions
- To a medium saucepan, add the marsala wine and chicken broth. Bring to a boil over medium-high heat. Once boiling, adjust the heat to medium and gently boil for about 15 minutes until the mixture has reduced to 1 cup.
- In the meantime, season all sides of the chicken with salt and pepper. In the flour, dredge each side of the chicken.
- In a 12-inch skillet, melt 1 tbsp butter with 1 tbsp olive oil over medium-high heat. Once melted, add the chicken pieces and sear for about 10 to 12 minutes, turning once halfway through, until the internal temperature of the chicken reaches 165 degrees.
- To a plate, transfer the chicken when done, and cover with foil.
- Adjust the heat to medium and melt the rest of the 1 tbsp butter with 1 tbsp olive oil in the now-empty skillet. Then, add the mushrooms and cook for about 8 minutes, stirring often, until the mushrooms have shrunk and turned golden brown. In the last minute of cooking, add the garlic.
- Take the pan off the heat and add the marsala reduction, thyme, and oregano.
- Place the pan back to the heat and bring everything to a simmer, scraping the browned bits off the bottom of the pan. Then, whisk in the cornstarch chicken broth mixture until thickened.
- Remove from the heat and whisk in the heavy cream. To taste, season with salt and pepper. Nestle the chicken breasts into the sauce. On top of the chicken, spoon the sauce. Serve right away garnished with some parsley. Enjoy!
