Dinner
Classic Chicken Marsala
Tender pan-fried chicken cutlets in a rich Marsala wine and mushroom sauce. An Italian-American classic that belongs on every home cook's rotation.
40 min
4 servings
medium
Ingredients
- •700 g chicken breasts, pounded thin
- •1/2 cup all-purpose flour
- •300 g cremini mushrooms, sliced
- •1 cup dry Marsala wine
- •1/2 cup chicken broth
- •4 tbsp butter
- •2 shallots, diced
- •2 tbsp fresh parsley
Instructions
- 1Pound chicken thin. Dredge in seasoned flour.
- 2Sauté in butter 3–4 min per side until golden. Remove.
- 3Cook shallots and mushrooms until golden. Add Marsala, scraping up browned bits. Reduce by half.
- 4Add broth. Return chicken. Simmer 5 min. Finish with cold butter.
- 5Garnish with parsley.