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Chicken Marsala with Mushrooms
Rachel Kim

Chicken Marsala with Mushrooms

Thin chicken cutlets cook before the Marsala mushroom sauce reduces, protecting them from a long simmer. Dry Marsala provides nutty depth without a sweet glaze. Return the chicken only at the finish and let the sauce coat it rather than continuing to cook it.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 large boneless skinless chicken breasts about 1 1/2 pounds, sliced into 4 cutlets
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 12 ounces cremini mushrooms sliced
  • 3/4 cup dry Marsala wine
  • 3/4 cup low-sodium chicken broth
  • 2 tablespoons cold unsalted butter

Method
 

  1. Season cutlets with salt and pepper and dredge lightly in flour. Heat oil in a skillet.
  2. Cook chicken 3 to 4 minutes per side until 165°F and transfer to a plate.
  3. Brown mushrooms for 7 minutes, add Marsala and broth and simmer 5 minutes.
  4. Turn off heat, whisk in butter and return chicken for 1 minute to coat.