Description
A simple recipe for pan-fried chicken cutlets served in a rich mushroom and Marsala wine sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts, pounded to 1/4 inch thickness
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup dry Marsala wine
- 1/2 cup chicken broth
- 1 tablespoon fresh parsley, chopped
Instructions
- Combine flour, salt, and pepper in a shallow dish. Dredge each chicken cutlet in the flour mixture, shaking off excess.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Cook chicken for 3-4 minutes per side until golden brown and cooked through. Remove chicken and set aside.
- Add sliced mushrooms to the same skillet. Cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 5 minutes.
- Stir in chicken broth. Bring the sauce to a simmer and cook until slightly thickened, about 3 minutes.
- Return the chicken to the skillet. Spoon sauce over the chicken.
- Garnish with fresh parsley before serving.
Notes
- You can use white button mushrooms if cremini mushrooms are unavailable.
- For a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering sauce.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Pan Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 380
- Sugar: 4
- Sodium: 450
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 45
- Cholesterol: 110
Keywords: Chicken Marsala, Italian chicken, mushroom sauce, Marsala wine recipe, quick chicken dinner