Easy Chicken Marsala
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6 portions
Ingredients
  • 1 1⁄4 lb. chicken cutlets, pounded until 1⁄4" thick (about 8)
  • Kosher salt and freshly ground black pepper, to taste
  • 1⁄3 cup plus 1 tbsp. flour
  • 5 tbsp. olive oil
  • 5 tbsp. unsalted butter
  • 8 oz. white button mushrooms
  • 2 tbsp. minced shallots
  • 1 clove garlic, minced
  • 1⁄3 cup dry Marsala wine
  • 1⁄3 cup chicken stock
  • 1 tbsp. finely chopped parsley, for garnish (optional)
Instructions
  1. Put flour in a wide shallow bowl. Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess.
  2. Heat 2 tbsp. oil and 1 tbsp. butter in a large skillet over medium-high heat. Sauté half of chicken, turning over once, until golden and just cooked through, about 3-4 minutes total. Repeat with other half. Transfer to a plate and set aside.
  3. Add 2 tbsp. oil and 1 tbsp. butter, and then add mushrooms; cook until golden brown, about 8 minutes. Transfer to plate with chicken, and set aside.
  4. Heat remaing oil in the same skillet and add shallots and garlic, cook, stirring about 1 minute.
  5. Stir in remaining 1 tbsp. flour; cook for 2 minutes.
  6. Add the Marsala wine and the chicken stock; stir and scrape bottom of pan until slightly thick, about 2 minutes. Return chicken and mushrooms to skillet, and cook until heated through, about 2 minutes.
  7. Remove from heat; stir in remaining butter. Season with salt and pepper; garnish with parsley, if using.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/easy-chicken-marsala/