Chicken Marsala
Chicken Marsala is an easy, restaurant-quality scallopini dish that's great for a weeknight or for a dinner party. Ready in an hour, prep to table!
Servings: 3 to 4 servings
Ingredients
- 1-1/4 pounds thinly-sliced chicken breast cutlets (about 6-7 cutlets, see note)
- 3 tablespoons olive oil (not extra virgin), divided
- 4 tablespoons unsalted butter , divided
- ¼ cup all purpose flour
- 10 ounces sliced mushrooms (I use cremini)
- ⅓ cup chopped shallot (about 1 large)
- 2 large garlic cloves , minced
- 1 cup dry Marsala wine (not "cooking wine")
- ¾ cup chicken stock (see note)
- 1 teaspoon freshly-squeezed lemon juice
- 2 tablespoons chopped flat-leaf parsley
- Diamond Crystal kosher salt and freshly-ground black pepper
Instructions
Prep the Chicken
- Pound the cutlets to an even ¼-inch thickness between two sheets of plastic wrap (or in an unzipped zip-top bag). (See note below if starting with full boneless skinless chicken breasts instead of cutlets.)
- Season both sides of the cutlets with salt and pepper.
Brown the Chicken
- Heat 1 tablespoon oil and 1 tablespoon butter in a large (12–14-inch) skillet over medium-high heat. Dredge half of the cutlets lightly in flour, shaking off excess, and cook for 2–3 minutes per side, until golden brown. Transfer to a plate and tent with foil.
- Dredge the remaining cutlets in flour and repeat the browning process with an additional 1 tablespoon each of oil and butter in the pan. Add them to the plate with the first batch of cutlets.
Sauté the Mushrooms
- Add another 1 tablespoon each of oil and butter to the empty pan. Sauté the mushrooms and shallots with ½ teaspoon salt and ¼ teaspoon pepper until they start to brown and their liquid has evaporated, about 5–8 minutes. Stir in garlic and cook for 1 minute, until fragrant. Transfer the mixture to a plate.
Make the Sauce
- Take the pan off the heat and pour in the Marsala wine. Return the heat to medium-high and deglaze the pan with the wine, scraping up the browned bits with a wooden spoon. Let the wine boil for 2–3 minutes to reduce slightly.
- Stir in chicken stock, bring to a boil, then lower to a simmer and cook for about 5 minutes.
Finish Cooking the Chicken
- Nestle the mushrooms and chicken cutlets back into the pan along with any accumulated juices on the plate. Simmer for 5-6 minutes, turning the chicken cutlets over occasionally, until the sauce lightly coats the back of a spoon.
Finish the Dish
- Transfer chicken to a warm platter. If needed, simmer the sauce for an additional 1-2 minutes to thicken. Off the heat, stir in the remaining 1 tablespoon butter, lemon juice, and half of the parsley.
- Taste the sauce and season as needed. Spoon the sauce and mushrooms over the chicken and garnish with the remaining parsley. Serve with rice, buttered noodles, or mashed potatoes.
Video
Notes
Chicken: If starting with full boneless, skinless chicken breasts, instead of cutlets, slice them in half horizontally to create two thinner fillets before pounding. Reference Step 1 in the blog post above for detailed instructions.
Chicken Stock: If using store-bought, look for a lower-sodium variety so the sauce isn't too salty. The one I use has 440 mg of sodium per cup.
Nutrition
Serving: 0.3recipe | Calories: 528kcal | Carbohydrates: 22g | Protein: 35g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 122mg | Sodium: 243mg | Potassium: 929mg | Fiber: 2g | Sugar: 8g | Vitamin A: 561IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 2mg
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