Chicken and Mushroom Marsala
Elevate your dinner game with this rich and flavorful Chicken and Mushroom Marsala, a classic Italian-American dish that's perfect for any occasion. Tender, pan-seared chicken cutlets are coated in a luscious Marsala wine sauce, brimming with the earthy goodness of sautéed cremini mushrooms and the warmth of garlic. A touch of heavy cream adds a velvety texture, while fresh parsley provides a burst of freshness to round out the flavors. This recipe comes together in just 40 minutes and pairs beautifully with pasta, creamy mashed potatoes, or roasted vegetables, making it an ideal choice for an easy yet elegant weeknight dinner or a special gathering. Whether you're a fan of quick skillet meals or looking to impress with restaurant-quality comfort food, this Chicken and Mushroom Marsala is guaranteed to delight.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 ounces Cremini or button mushrooms, sliced
- 2 cloves Garlic, minced
- 0.5 cup Dry Marsala wine
- 0.75 cup Chicken broth
- 0.25 cup Heavy cream (optional, for a silkier sauce)
- 2 tablespoons Fresh parsley, chopped
Instructions
Place the chicken breasts on a cutting board and use a sharp knife to slice them horizontally into thinner cutlets. Gently pound them to an even thickness using a meat mallet. Season both sides with salt and pepper.
Spread the flour on a large plate. Dredge each chicken cutlet in the flour, shaking off any excess, and set aside.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Once melted, add the chicken cutlets in batches, cooking about 4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Stir in the sliced mushrooms and cook for 5-7 minutes until they release their moisture and become tender.
Add the minced garlic to the skillet and sauté for 1 minute, stirring frequently to prevent burning.
Pour the Marsala wine into the skillet, scraping the bottom with a wooden spoon to deglaze and release any browned bits. Allow the wine to reduce slightly for about 2-3 minutes.
Stir in the chicken broth and let the mixture simmer for an additional 3 minutes to thicken slightly. For a creamier sauce, mix in the heavy cream at this stage.
Return the cooked chicken cutlets to the skillet, turning to coat them in the sauce. Allow them to warm through for about 2-3 minutes.
Sprinkle the dish with freshly chopped parsley before serving. Serve hot over your choice of pasta, mashed potatoes, or roasted vegetables.
Nutrition Facts
Calories |
1704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 3083 mg | 134% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 16.4 g | ||
| Protein | 125.8 g | 252% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 156 mg | 12% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2092 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
