Prep time: 15 mins | Cook time: 20 mins | Ready in 35 mins | Servings: 4
Juicy, tender, and perfectly pan-seared chicken cutlets with browned mushrooms to enhance the flavour, all covered in a rich, utterly seasoned marsala wine, garlic, and herb sauce. Simply amazing!
Ingredients
1 1/4 c. dry marsala wine
1 1/4 c. unsalted chicken broth
2 (10 – 11 ounces) boneless skinless chicken breasts, butterflied and halved, pounded to an even thickness
Salt and freshly ground black pepper
1/3 c. all-purpose flour
2 tablespoons unsalted butter
2 tablespoons olive oil
8 ounces cremini mushrooms, sliced
3 garlic cloves, minced (1 tablespoon)
1 teaspoon minced fresh thyme (or scant 1/2 teaspoon dried)
1 teaspoon minced fresh oregano (or scant 1/2 teaspoon dried)
1 1/2 teaspoon cornstarch whisked with 1 tablespoon chicken broth (in a small bowl until well combined)
1/3 c. heavy cream
1 tablespoon minced fresh parsley
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. Decrease the heat to medium and gently boil for about 15 minutes until the liquid has reduced to a cup.
Step 2: In the meantime, season the chicken with salt and pepper on both sides, then dredge in flour to coat all sides.
Step 3: In a 12-inch skillet, melt a tbsp butter with a tbsp olive oil over medium-high heat. Add the pieces of chicken to the melted butter and sear until the internal temperature reads 165 degrees, flipping once halfway through. This takes about 10 to 12 minutes.
Step 4: To a plate, transfer the chicken, then cover with foil.
Step 5: Adjust the temperature to medium heat, then melt the rest of the 1 tbsp butter with a tbsp olive oil and mushrooms.
Step 6: Cook the mushrooms while tossing occasionally for about 8 minutes until the mushrooms have shrunk and golden brown. Add in the garlic and continue to cook for another minute.
Step 7: Take the pan out of the heat. Pour in the marsala reduction and add in the thyme and oregano.
Step 8: Bring the pan back to heat, bring the mixture to a simmer while scraping the browned bits from the bottom of the pan. Now, stir in the cornstarch chicken broth mixture until thickened.
Step 9: Turn the heat off and stir in the heavy cream. To taste, season the sauce with salt and pepper. Add the chicken back to the pan and spoon the sauce over.
Step 10: Before serving, sprinkle with parsley and enjoy immediately.
Notes:
Feel free to reduce the marsala wine down to 3/4 cup if you prefer a more mild marsala flavour, increasing the chicken broth to 1 3/4 cup.
To balance the acidity and the wine you are using, you may want to add a pinch or two of sugars.
Add a splash of chicken broth if the sauce turned out a bit thick. Or a bit more cornstarch mixed with broth, if the sauce is a little thin.
Nutrition Facts:
Amount Per Serving: Calories 448 | Fat 24g 37% | Saturated Fat 10g 63% | Cholesterol 133mg 44% | Sodium 200mg 9% | Potassium 944mg 27% | Carbohydrates 11g 4% | Fiber 1g 4% | Sugar 3g 3% | Protein 33g 66% | Vitamin A 617IU 12% | Vitamin C 5mg 6% | Calcium 45mg 5%| Iron 2mg 11%
Ingredients
- 1 1/4 c. dry marsala wine
- 1 1/4 c. unsalted chicken broth
- 2 (10 - 11 ounces) boneless skinless chicken breasts, butterflied and halved, pounded to an even thickness
- Salt and freshly ground black pepper
- 1/3 c. all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 3 garlic cloves, minced (1 tablespoon)
- 1 teaspoon minced fresh thyme (or scant 1/2 teaspoon dried)
- 1 teaspoon minced fresh oregano (or scant 1/2 teaspoon dried)
- 1 1/2 teaspoon cornstarch whisked with 1 tablespoon chicken broth (in a small bowl until well combined)
- 1/3 c. heavy cream
- 1 tablespoon minced fresh parsley
Instructions
Step 1: To a medium saucepan, add the marsala wine and chicken broth. Bring to a boil over medium-high heat. Decrease the heat to medium and gently boil for about 15 minutes until the liquid has reduced to a cup.
Step 2: In the meantime, season the chicken with salt and pepper on both sides, then dredge in flour to coat all sides.
Step 3: In a 12-inch skillet, melt a tbsp butter with a tbsp olive oil over medium-high heat. Add the pieces of chicken to the melted butter and sear until the internal temperature reads 165 degrees, flipping once halfway through. This takes about 10 to 12 minutes.
Step 4: To a plate, transfer the chicken, then cover with foil.
Step 5: Adjust the temperature to medium heat, then melt the rest of the 1 tbsp butter with a tbsp olive oil and mushrooms.
Step 6: Cook the mushrooms while tossing occasionally for about 8 minutes until the mushrooms have shrunk and golden brown. Add in the garlic and continue to cook for another minute.
Step 7: Take the pan out of the heat. Pour in the marsala reduction and add in the thyme and oregano.
Step 8: Bring the pan back to heat, bring the mixture to a simmer while scraping the browned bits from the bottom of the pan. Now, stir in the cornstarch chicken broth mixture until thickened.
Step 9: Turn the heat off and stir in the heavy cream. To taste, season the sauce with salt and pepper. Add the chicken back to the pan and spoon the sauce over.
Step 10: Before serving, sprinkle with parsley and enjoy immediately.
Notes
Feel free to reduce the marsala wine down to 3/4 cup if you prefer a more mild marsala flavour, increasing the chicken broth to 1 3/4 cup. To balance the acidity and the wine you are using, you may want to add a pinch or two of sugars. Add a splash of chicken broth if the sauce turned out a bit thick. Or a bit more cornstarch mixed with broth, if the sauce is a little thin.
