Chicken Marsala is a classic dish that never goes out of style. It’s delicious for a weeknight meal, as well as for a dinner party. Serve it along side some homemade mash potatoes and some roasted asparagus and you have a meal that will satisfy and impress your guest!
- 2 large chicken breast (skinless and boneless), cut in half lengthwise to make 4
- salt & pepper to taste
- 1/2 cup flour for dredging (Sprinkled with salt & pepper) Plus 1 tsp. For thickening
- 5 tablespoons extra virgin olive oil (divided)
- 1 Tbsp unsalted butter
- 8 oz. sliced mushrooms
- 3/4 cup dry Marsala wine
- 3/4 cup chicken broth
- 1/2 cup heavy cream
- 2 garlic cloves, minced
- 1/2 tsp. Onion powder
- 1 tablespoon chopped fresh parsley
Place chicken cutlets between plastic wrap and pound until 1/3 inch thick. Season with salt and pepper on both sides. Dredge both sides in flour and shake off excess flour, then set aside.
Heat 3 Tbsp. olive oil in a large pan over medium-high heat, add 1 Tbsp. unsalted butter. Add chicken and cook for about 3 minutes on each side or until browned. Remove chicken from pan, set aside and tent with aluminum foil to keep warm.
Add 2 more tablespoons of olive oil to the pan. Add the mushrooms to the pan. Sauté the mushrooms in the pan for about 5 minutes. Stir in 1/2 tsp. Onion powder and 2 minced garlic cloves and sauté another 30 seconds. Add Marsala wine, scraping the bottom. Let the Marsala reduce about 4-5 minutes then add 3/4 cup chicken stock and while stirring add 1/2 cup heavy cream. Lower the heat and reduce sauce for another 4 minutes until slightly thickened. Season sauce with salt and pepper to taste. (If needed: Add 1 tsp. Of flour to further thicken the sauce.)
Return the chicken to the pan, turning to coat well. Cover and cook for 2-3 minutes. Sprinkle with parsley and serve. Serves 4
Optional: Serve with homemade mash potatoes and pour some gravy over the chicken and mash potatoes.