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Chicken Marsala Recipe with Creamy Mushroom Sauce

Tender golden chicken cutlets simmered in a rich Marsala wine and creamy mushroom sauce for a restaurant-quality Italian-American dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 480

Ingredients
  

Chicken
  • 4 chicken breasts halved into cutlets
  • 0.5 cup all-purpose flour for dredging
  • 1 tsp salt
  • 0.5 tsp black pepper
Sauce
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 8 oz cremini mushrooms sliced
  • 2 cloves garlic minced
  • 1 shallot finely chopped
  • 0.75 cup Marsala wine
  • 0.75 cup chicken broth
  • 0.5 cup heavy cream
  • 1 tsp fresh thyme optional
  • 2 tbsp fresh parsley for garnish

Equipment

  • Large skillet
  • Tongs
  • Cutting board
  • Knife

Method
 

  1. Pound chicken to even thickness and season with salt and pepper.
  2. Dredge lightly in flour and shake off excess.
  3. Heat oil and butter, sear chicken 4-5 minutes per side until golden. Remove.
  4. Sauté mushrooms until browned, then add shallot and garlic.
  5. Deglaze pan with Marsala wine and reduce slightly.
  6. Add broth and cream, simmer until thickened.
  7. Return chicken to skillet and simmer until heated through.
  8. Garnish with parsley and serve warm.

Notes

Use dry Marsala for balanced flavor. Adjust sauce thickness by simmering longer if needed.