Chicken Marsala

Ingredients

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 25–30 minutes
• Total Time: Approximately 45 minutes
• Ingredients
• For the chicken:
• 1½–2 lbs boneless, skinless chicken breasts, sliced into thin cutlets (about 8 pieces)
• ¾ cup all-purpose flour
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp adobo seasoning
• 2 tbsp olive oil, plus more as needed
• 2 tbsp unsalted butter
• For the mushrooms and Marsala sauce:
• 1 standard 8 oz package of baby bella or white mushrooms, sliced
• 1½ tbsp olive oil
• 2 tbsp unsalted butter, divided
• Salt and pepper, to taste
• ¾ cup Marsala wine (preferably dry)
• ½ cup beef stock
• 2 tbsp fresh parsley, chopped

Directions

1. Instructions
2. Prepare the chicken
3. Slice your chicken breasts into thin cutlets. If needed, gently pound them to approximately ¼-inch thickness. Thin cutlets are key to tender chicken that cooks evenly.
4. In a shallow dish, combine flour, salt, pepper, and adobo seasoning. Dredge each chicken cutlet in the seasoned flour, shaking off any excess. Set aside.
5. Brown the mushrooms
6. Heat a large sauté pan over medium-high heat. Add 1½ tablespoons olive oil and 1 tablespoon butter.
7. Once the butter melts, add your sliced mushrooms and season lightly with salt and pepper.
8. Allow them to develop a beautiful golden-brown color before stirring too much.
9. Chef’s tip: Don’t overcrowd your pan! Mushrooms release moisture as they cook, and if they’re piled on top of each other, they’ll steam instead of brown. Work in batches if necessary. That golden color is where so much of your flavor comes from!
10. Once browned, remove the mushrooms from the pan and set aside.
11. Sear the chicken
12. In the same pan, add 2 tablespoons olive oil and 2 tablespoons butter, working in batches if needed.
13. Once hot, add your floured chicken cutlets.
14. Sear for approximately 2–3 minutes per side until lightly golden brown. You’re not looking to cook the chicken completely through at this point. It will finish cooking in the sauce.
15. Remove the chicken and set aside.
16. Build the Marsala sauce
17. With the pan still over medium heat, carefully pour in the Marsala wine.
18. Using a wooden spoon, scrape up all those delicious browned bits from the bottom of the pan. That’s flavor you don’t want to leave behind!
19. Allow the wine to simmer and reduce by approximately half, about 3–5 minutes.
20. Add the beef stock and let the sauce simmer for another 2–3 minutes to develop flavor.
21. Bring everything together
22. Return the chicken and browned mushrooms to the pan, along with any juices that have collected.
23. Spoon the sauce over the chicken and allow everything to simmer gently for approximately 5–7 minutes, or until the chicken reaches an internal temperature of 165°F.
24. The flour coating on the chicken will naturally help thicken the sauce into a beautiful, silky consistency.
25. Finish with butter and parsley
26. Lower the heat and swirl in the remaining tablespoon of cold butter until melted and incorporated into the sauce.
27. Finish with freshly chopped parsley and adjust your salt and pepper if needed.
28. Serve immediately with plenty of that delicious mushroom Marsala sauce spooned over the top!
29. A Few Tips From My Kitchen:
30. Use thin chicken cutlets. This makes all the difference! Thick chicken breasts won’t give you that same tender, restaurant-style result.
31. Don’t rush the mushrooms. Let them brown! Those caramelized edges bring out their earthy flavor and add depth to the finished sauce.
32. Use real Marsala wine. I prefer a dry Marsala for savory dishes. It gives the sauce its signature flavor without making it overly sweet.
33. Don’t skip the final butter. This little finishing touch gives your sauce that silky, glossy restaurant-style finish.
34. Don’t over-reduce the sauce. You want enough sauce to generously coat the chicken. If it becomes too thick, add a splash of beef stock to loosen it.
35. Happy Cooking!