It’s easy to make restaurant-quality Chicken Marsala at home! In this recipe, thinly-sliced, sautéed chicken cutlets meet a rich mushroom and Marsala wine reduction. Easy enough for a weeknight and impressive for guests.

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chicken breast cutlets olive oil unsalted butter all purpose flour mushrooms shallot

Let's Make Chicken Marsala  

Using a meat mallet or pounder or a rolling pin, evenly pound chicken cutlets between two pieces of plastic wrap, until they're about 1/4 inch thick. Season both sides of the cutlets with salt and pepper.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large (12 to 14-inch) skillet over medium-high heat.

Dredge half of the cutlets in flour, shaking off excess, and add to the skillet in a single layer. Cook for 2-3 minutes per side, until browned. Transfer to a plate and tent with foil.

Heat another 1 tablespoon olive oil and 1 tablespoon of butter in the pan. Repeat the dredging and cooking process with the remaining chicken cutlets, transferring to the plate when browned.

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