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Golden pan-seared chicken cutlets smothered in a creamy mushroom marsala sauce with fresh parsley.

Creamy Chicken Marsala

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 550
Ingredients Method

Ingredients
  

  • 2 large boneless skinless chicken breasts, halved horizontally and pounded to 1/4-inch thickness
  • 0.5 cup all -purpose flour
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter, divided
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic , minced
  • 0.75 cup dry Marsala wine
  • 0.75 cup heavy cream
  • 0.5 cup low -sodium chicken broth
  • 1 tablespoon fresh Italian parsley, chopped

Method
 

  1. In a shallow dish, combine flour, salt, and black pepper.
  2. Dredge chicken cutlets in the flour mixture, shaking off any excess.
  3. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
  4. Sear chicken for 3 to 4 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
  5. Add the remaining 2 tablespoons of butter to the same skillet. Add mushrooms and sauté for 5 to 7 minutes until browned and moisture has evaporated.
  6. Add minced garlic and cook for 1 minute until fragrant.
  7. Pour in the Marsala wine to deglaze the pan, scraping the bottom to release the fond. Simmer until liquid is reduced by half.
  8. Stir in the chicken broth and heavy cream. Bring to a gentle simmer.
  9. Return the chicken to the skillet. Simmer for 3 to 5 minutes until the sauce thickens to a coating consistency.
  10. Garnish with chopped parsley and serve immediately.