Description
Tender pan-seared chicken cutlets simmered in a rich Marsala wine sauce with mushrooms and garlic. This elegant yet easy Italian-inspired dish is perfect for date nights, anniversaries, or any cozy evening at home.
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts (sliced into cutlets)
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Marsala Sauce
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- ¾ cup dry Marsala wine
- ¾ cup chicken broth
- ½ cup heavy cream
- 1 teaspoon fresh thyme (or ½ tsp dried)
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare the flour coating: In a shallow bowl, combine the flour, salt, black pepper, and garlic powder. Dredge each chicken cutlet in this mixture, coating evenly on both sides.
- Sear the chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken cutlets and cook for 3–4 minutes per side until they are golden brown. Remove the chicken from the pan and set aside.
- Cook the mushrooms: In the same skillet, add the sliced mushrooms and cook until browned, about 5 minutes, stirring occasionally to ensure even cooking.
- Sauté the garlic: Add the minced garlic to the skillet with the mushrooms and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Deglaze with Marsala wine: Pour in the dry Marsala wine and let it simmer for 2–3 minutes, scraping up any browned bits from the bottom of the skillet to enrich the sauce.
- Add broth and cream: Stir in the chicken broth, heavy cream, and thyme. Allow the sauce to simmer gently until it thickens slightly, coating the back of a spoon.
- Simmer chicken in sauce: Return the chicken cutlets to the skillet with the sauce and simmer for 5–7 minutes, ensuring the chicken is cooked through and infused with the flavors.
- Garnish and serve: Sprinkle chopped fresh parsley over the chicken marsala and serve warm with your choice of mashed potatoes, pasta, or buttered noodles.
Notes
- Use dry Marsala wine, not sweet, for authentic flavor.
- For a lighter version, replace heavy cream with half-and-half.
- Serve with mashed potatoes, pasta, or buttered noodles for a complete meal.
- The sauce will thicken more as it cools, so serve immediately for the best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
