Chicken Marsala
Golden-brown chicken cutlets soak up a glossy sauce of mushrooms, Marsala wine, stock, and butter. The dish comes together in one skillet, with tender meat and a silky pan sauce in every serving.
Use dry Marsala rather than sweet for a balanced flavor, and substitute extra stock with a splash of sherry if needed. Slice the mushrooms evenly so they brown instead of steaming, and avoid overcrowding the pan by cooking the chicken in batches.
Serve the chicken over pasta, mashed potatoes, rice, or polenta to catch the sauce. It is well suited to weeknight dinners, small gatherings, and make-ahead meals; refrigerate leftovers for up to 3 days and reheat gently on the stovetop.
How to Make It
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1
Place each chicken breast between sheets of plastic wrap and pound to an even thickness of about 1/2 inch. Cut larger breasts in half if needed.
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2
Combine the flour, salt, and black pepper in a shallow dish. Dredge the chicken in the seasoned flour, then shake off the excess.
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3
Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Cook the chicken for 3 to 4 minutes per side, working in batches if necessary, until golden and cooked through. Transfer the chicken to a plate.
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4
Melt the remaining 2 tablespoons of butter in the skillet. Add the mushrooms and cook for 5 to 7 minutes, stirring occasionally, until browned and softened.
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5
Add the shallot and garlic, then cook for 1 minute until fragrant. Pour in the Marsala and scrape up the browned bits from the bottom of the skillet.
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6
Simmer the wine for 2 to 3 minutes, then add the chicken stock. Cook for 3 to 4 minutes until the sauce reduces slightly.
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7
Stir in the heavy cream and return the chicken and any collected juices to the skillet. Simmer gently for 2 to 3 minutes, turning the chicken once, until the sauce coats the cutlets and the chicken reaches 165°F.
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8
Garnish with the parsley and serve immediately with pasta, mashed potatoes, rice, or polenta.
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