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Chicken Marsala

A close-up of perfectly cooked Chicken Marsala, topped with sautéed mushrooms and fresh parsley, served in a rich sauce.
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A classic Italian-American dish featuring pan-fried chicken cutlets in a rich Marsala wine and mushroom sauce, perfect for an elegant home-cooked meal.

Ingredients

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  • 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup Marsala wine
  • 1 cup chicken broth
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. In a shallow dish, combine flour, salt, and pepper. Dredge chicken cutlets in the flour mixture, shaking off excess.
  2. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
  3. Add chicken cutlets and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
  4. Add remaining 1 tablespoon of butter to the skillet. Add sliced mushrooms and cook until softened and browned, about 5-7 minutes.
  5. Add minced garlic and cook for 1 minute until fragrant.
  6. Pour in Marsala wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer and reduce by half, about 3-5 minutes.
  7. Add chicken broth and bring to a simmer. Cook for 5-7 minutes, until the sauce has thickened.
  8. Return chicken cutlets to the skillet and spoon the sauce over them.
  9. Garnish with fresh parsley before serving.

Notes

  • For a deeper flavor, use a good quality Marsala wine.
  • Serve over pasta, mashed potatoes, or with a side of crusty bread.
  • This dish pairs well with a medium-bodied red wine like Chianti.

Nutrition

Find it online: https://www.unfoldrecipes.com/chicken-marsala-recipe/