Description
A simple recipe for pan-fried chicken cutlets served in a savory mushroom and Marsala wine sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 1 shallot, minced
- 1 clove garlic, minced
- 1 cup dry Marsala wine
- 1/2 cup chicken broth
- 1 tablespoon fresh parsley, chopped
Instructions
- Place flour, salt, and pepper on a plate. Dredge each chicken cutlet in the flour mixture, shaking off excess.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Cook chicken for 3-4 minutes per side until golden brown and cooked through. Remove chicken and set aside.
- Add mushrooms to the same skillet and cook until browned, about 5 minutes.
- Add shallot and garlic to the skillet; cook for 1 minute until fragrant.
- Pour in Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half.
- Add chicken broth and simmer until the sauce thickens slightly, about 3 minutes.
- Return the chicken to the skillet and spoon the sauce over the top.
- Garnish with fresh parsley before serving.
Notes
- For thinner cutlets, slice chicken breasts horizontally and pound them between plastic wrap.
- Use a good quality dry Marsala wine for the best flavor.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Pan Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 38
- Cholesterol: 110
Keywords: Chicken Marsala, Italian, mushroom sauce, pan-fried chicken, Marsala wine