Chicken Marsala Recipe
Chicken Marsala is a classic Italian-American-inspired dish that’s easy to make and delicious. Made with tender chicken cutlets seared to golden perfection and savory mushrooms served in a rich silky Marsala sauce.
Ingredients
- 4 skinless chicken breast halves, boneless
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dried oregano
- 2 tablespoons olive oil
- 4 tablespoons butter, divided
- 1 cup sliced mushrooms
- ¼ cup diced onions
- 2 cloves of garlic
- ½ cup marsala wine
- ½ cup chicken stock
- chopped parsley (optional)
Instructions
- Cover chicken breast halves with a piece of plastic wrap and pound thin and flat with a meat mallet until chicken cutlets are about ¼” thick.
- In a large pan, melt 1 tablespoon of butter and 2 tablespoons of olive oil over medium heat until nice and hot.
- Meanwhile, mix together flour, salt, pepper, and dried oregano in a shallow dish.Dredge both sides of the chicken cutlets in the seasoned flour. Lightly coat and shake off excess.
- Place the floured chicken cutlets in the hot pan and sear on both sides until golden brown. Remove cooked chicken from pan and set aside on a plate in a single layer.
- In the same pan, melt 2 tablespoons of butter. Add onions and garlic to the pan and cook until onions are translucent and garlic is fragrant.
- Wash and slice mushrooms, removing the stems. Add sliced mushrooms to the pan and saute until they are a deep brown color and moisture is gone.
- Pour in marsala wine and chicken broth. Boil for a few minutes to reduce the sauce by half. Reduce heat and stir in the remaining tablespoon of butter.
- Put chicken cutlets back into the pan and warm through on both sides.
- Top with chopped parsley (optional)
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