Chicken Marsala

Ingredients

• 1 1/2 lb boneless skinless chicken breasts
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 8 oz cremini mushrooms, sliced
• 1 small shallot, finely chopped
• 2 cloves garlic cloves, minced
• 3/4 cup dry Marsala wine
• 3/4 cup low-sodium chicken broth
• 1 tsp fresh thyme leaves
• 2 tbsp fresh parsley, chopped

Instructions

1. Slice chicken breasts horizontally into thin cutlets and pound to an even thickness if necessary.
2. Season chicken with salt and pepper.
3. Place flour in a shallow dish and lightly dredge each cutlet, shaking off excess.
4. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
5. Cook chicken in batches approximately 3-4 minutes per side until golden and cooked through.
6. Transfer chicken to a plate.
7. Add another tablespoon butter and the mushrooms to the skillet.
8. Cook 5-7 minutes until mushrooms release their moisture and become well browned.
9. Add shallot and cook 2 minutes.
10. Add garlic and cook approximately 30 seconds.
11. Pour in Marsala and scrape the browned bits from the skillet.
12. Simmer approximately 3 minutes to reduce slightly.
13. Add chicken broth and thyme.
14. Simmer 5-7 minutes until the sauce reduces and begins to lightly coat a spoon.
15. Return chicken and accumulated juices to the skillet.
16. Simmer approximately 2 minutes until chicken is hot and reaches 165F.
17. Remove from heat and swirl in the remaining tablespoon butter.
18. Finish with parsley and serve.

Nutrition

Chef's Notes

Use dry Marsala wine, not sweet, for a savory sauce. Pound the chicken cutlets evenly so they cook quickly and stay tender.

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