Description
A cozy skillet meal featuring tender chicken cutlets in a rich Marsala wine sauce with mushrooms. Perfect for a romantic dinner at home.
Ingredients
Scale
- 2 large chicken breasts, sliced in half horizontally
- Salt and pepper, to taste
- 1/3 cup all-purpose flour, for dredging
- 1 to 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 10 to 12 ounces mushrooms, sliced
- 2 cloves garlic, minced (optional)
- 3/4 cup dry Marsala wine
- 3/4 cup low sodium chicken broth
- A handful of fresh thyme or parsley (optional)
Instructions
- Slice the chicken into cutlets. Pat dry with paper towels and season with salt and pepper. Pound if necessary for evenness.
- Dredge lightly in flour, shaking off excess.
- Brown the chicken in a skillet with olive oil and 1 tablespoon butter for 3 to 4 minutes per side, then transfer to a plate.
- Cook the mushrooms in the same pan with another tablespoon of butter and a pinch of salt for 5 to 7 minutes until golden, adding garlic in the last 30 seconds.
- Make the sauce by adding Marsala wine, scraping brown bits from the pan. Let bubble for 1 to 2 minutes, then stir in chicken broth.
- Add the chicken back into the pan with any juices and simmer gently for 3 to 5 minutes until cooked through and the sauce thickens.
- Finish by stirring in the last tablespoon of butter for extra gloss.
- Taste and adjust seasoning. Serve immediately, garnished with thyme or parsley.
Notes
For the best flavor, use a good-quality Marsala wine instead of cooking wine. Don’t rush the browning of chicken and mushrooms for optimal taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg