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.
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.
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.