Italian · Dinner · Lunch
Chicken Marsala
Thin, golden chicken cutlets in a glossy Marsala wine sauce with plenty of browned mushrooms. This lighter version uses less oil and just a little butter to finish.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
Calories come from: Carbs 21% · Fat 33% · Protein 46%
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Ingredients
For 4 servings- 2 large (about 600 g)boneless skinless chicken breasts
- 1/4 cup30 gall-purpose flour
- 3/4 tspsalt
- 1/2 tspblack pepper
- 1 1/2 tbsp20 golive oil
- 12 oz340 gcremini mushrooms, sliced
- 1 medium40 gshallot, finely chopped
- 2 cloves6 ggarlic, minced
- 3/4 cup180 gdry Marsala wine
- 1 cup240 glow-sodium chicken broth
- 1 tbsp14 gunsalted butter
- 2 tbsp8 gfresh flat-leaf parsley, chopped
Steps
- 1
Slice each chicken breast in half horizontally to make 4 thin cutlets.
- 2
Place the cutlets between sheets of baking paper and pound to an even 6 mm (1/4 inch) thickness.
- 3
Season both sides of the cutlets with the salt and pepper.
- 4
Put the flour on a plate, dredge each cutlet lightly and shake off the excess.
- 5
Heat 1 tbsp of the olive oil in a large non-stick skillet over medium-high heat.
- 6
Cook the cutlets in two batches for 3 minutes per side until golden and cooked through to 74 °C / 165 °F inside, then move to a plate.
- 7
Add the remaining oil and the mushrooms to the pan and cook for 6–7 minutes, stirring now and then, until browned and their liquid has evaporated.
- 8
Stir in the shallot and garlic and cook for 1–2 minutes until soft and fragrant.
- 9
Pour in the Marsala, scraping up the browned bits, and simmer for about 3 minutes until reduced by half.
- 10
Add the chicken broth and simmer for 5 minutes until the sauce thickens slightly.
- 11
Return the chicken and any juices to the pan and simmer for 2 minutes to heat through, spooning sauce over the top.
- 12
Take the pan off the heat, swirl in the butter until the sauce turns glossy, and scatter with parsley before serving.
Swaps, storage and make-ahead
Swaps
- Use a gluten-free all-purpose flour blend and a broth labelled gluten-free to make the dish gluten-free.
- Replace the butter with an extra teaspoon of olive oil or a dairy-free butter alternative for a dairy-free version.
- If you can't find dry Marsala, use dry sherry or a mix of dry white wine with a splash of brandy.
- Swap the chicken breasts for thin turkey cutlets or pork loin cutlets, cooking until they reach a safe internal temperature.
Storage
Refrigerate leftovers in an airtight container within 2 hours and eat within 3 to 4 days, reheating gently in a covered pan with a splash of broth until steaming hot. Freezing isn't recommended, as the mushrooms and sauce can turn watery.
Make ahead
Pound and season the cutlets and slice the mushrooms, shallot and garlic up to a day ahead, keeping them covered in the fridge. Dredge the chicken in flour just before cooking so the coating stays light.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenMilkSulphitesCelery
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (371 g) | Per 100 g | |
|---|---|---|
| Calories | 384 kcal | 104 kcal |
| Protein | 38.4 g | 10.4 g |
| Carbohydrates | 17.8 g | 4.8 g |
| of which sugars | 2.9 g | 0.8 g |
| Fiber | 1.2 g | 0.3 g |
| Fat | 12.3 g | 3.3 g |
| of which saturated | 3.4 g | 0.9 g |
| Sodium | 486 mg | 131 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
