Chicken Marsala
This Chicken Marsala recipe will have you licking your plate clean! Made in one pot and in less than 45 minutes, this classic Italian-American dish is perfect for busy weeknights but also impressive enough to serve at a dinner party.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 large Open Nature® Air Chilled Skinless Boneless Chicken Breasts (about 1.5 pounds)
- Salt and freshly ground pepper (to taste)
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil (plus more if needed)
- 3 tablespoons butter (divided)
- 10 ounces Cremini mushrooms (sliced)
- 1 large Shallot (finely chopped)
- 3 cloves garlic (minced)
- 1 cup dry Marsala wine
- 1 cup O Organics® Chicken Broth
- 1/2 cup heavy cream
- 1/3 cup chopped parsley
Instructions
- 1
Place the chicken breasts on a cutting board and use a sharp chef's knife to slice them horizontally into two even pieces (cutlets). Transfer the cutlets, one at a time, to a ziploc bag. Using a meat hammer or a heavy rolling pin, gently pound each cutlet to a 1/4-inch thickness.
- 2
Transfer all the pounded cutlets to a bigger ziploc bag. Add salt and pepper to taste, seal and massage to season. Then, add the flour and massage again so every piece is thoroughly coated.
- 3
Heat olive oil in a large skillet over medium-high heat until shimmering. Tap off the excess flour of each cutlet and place them in the skillet, cooking - turning once - until golden brown and cooked through, about 3 minutes per side. Remove and reserve in a plate.
- 4
Add more olive oil if needed. Then, sauté the shallot and garlic until softened and fragrant, about 2-3 minutes.
- 5
Stir in the butter and, once melted, add the mushrooms. Cook, stirring frequently, until the mushrooms release their juices and gain some color. Season with salt and pepper.
- 6
Pour in the Marsala wine, scraping all the browned bits from the bottom of the skillet with a wooden spoon. Cook until reduced by half, about 2-3 minutes.
- 7
Stir in the chicken broth and bring to a boil, cooking until the sauce thickens.
- 8
Pour in the heavy cream and stir in the chopped parsley and butter. Taste and adjust seasoning as needed.
- 9
Add the chicken cutlets back to the skillet, swirling them so they get coated in the sauce. Cook just to warm them through.
- 10
Serve immediately, with rice, mashed potatoes or buttered pasta!