📝 About This Recipe
This Italian-American masterpiece features tender, golden-brown chicken cutlets bathed in a rich, velvety reduction of sweet Marsala wine and earthy mushrooms. Originating from 19th-century Sicily, this dish strikes a perfect balance between savory depth and delicate sweetness. It is a timeless classic that brings restaurant-quality elegance to your home kitchen with its intoxicating aroma and sophisticated flavor profile.
🥗 Ingredients
The Chicken
- 2 large Chicken Breasts (halved horizontally and pounded to 1/4 inch thickness)
- 1/2 cup All-purpose Flour (for dredging)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Olive Oil (extra virgin)
- 2 tablespoons Unsalted Butter (divided)
The Marsala Sauce
- 8 ounces Cremini Mushrooms (cleaned and sliced)
- 1 large Shallot (finely minced)
- 2 cloves Garlic (minced)
- 3/4 cup Dry Marsala Wine (high quality, not 'cooking wine')
- 1/2 cup Chicken Stock (low sodium)
- 1/4 cup Heavy Cream (optional, for added richness)
- 2 sprigs Fresh Thyme (leaves removed and chopped)
- 1 tablespoon Cold Unsalted Butter (to finish the sauce)
For Garnish
- 2 tablespoons Fresh Parsley (flat-leaf, finely chopped)
👨🍳 Instructions
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1
Prepare the chicken by slicing the breasts in half horizontally to create four thin cutlets. Place them between two sheets of plastic wrap and gently pound them to a uniform 1/4-inch thickness.
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2
In a shallow bowl, whisk together the flour, salt, and black pepper. Dredge each chicken cutlet in the flour mixture, shaking off any excess. You want a very light, translucent coating.
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3
Heat the olive oil and 1 tablespoon of butter in a large stainless steel or cast-iron skillet over medium-high heat until the butter foam subsides.
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4
Working in batches if necessary, sear the chicken cutlets for 3-4 minutes per side until they are beautifully golden brown and just cooked through. Remove the chicken to a plate and tent loosely with foil.
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5
In the same skillet, add the remaining 1 tablespoon of butter. Toss in the sliced mushrooms and cook undisturbed for 2-3 minutes to allow them to brown deeply.
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6
Stir the mushrooms and continue cooking for another 3 minutes until they have released their moisture and turned a rich mahogany color.
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7
Add the minced shallots to the pan and sauté for 1-2 minutes until softened. Stir in the garlic and thyme, cooking for just 30 seconds until fragrant.
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8
Pour in the Marsala wine, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pan. This is where the flavor lives!
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9
Add the chicken stock and bring the mixture to a simmer. Let the liquid reduce by about half, which should take 5-7 minutes. The sauce will begin to thicken slightly.
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10
If using heavy cream, stir it in now and simmer for an additional minute to create a silkier texture.
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11
Turn the heat to low and whisk in the final tablespoon of cold butter. This technique, called 'monter au beurre,' gives the sauce a professional glossy finish.
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12
Taste the sauce and adjust the seasoning with salt and pepper as needed. Return the chicken and any accumulated juices to the pan, spooning the sauce over the cutlets to warm them through.
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13
Garnish generously with chopped parsley and serve immediately while the sauce is at its peak consistency.
💡 Chef's Tips
Always use a 'Dry' Marsala for savory dishes; 'Sweet' Marsala is typically reserved for desserts. Pounding the chicken to an even thickness is the secret to ensuring every bite is tender and cooked at the same time. Don't crowd the pan when browning mushrooms; they need space to sear, otherwise they will steam and turn rubbery. Avoid 'Cooking Wine' found in grocery aisles; use a bottle from the wine section for a vastly superior flavor profile. If the sauce becomes too thick, simply whisk in a tablespoon of chicken stock to loosen it back to a pourable consistency.
🍽️ Serving Suggestions
Serve over a bed of buttery egg noodles or angel hair pasta to soak up the extra sauce. Pair with a side of roasted garlic mashed potatoes for a comforting, hearty meal. Accompany with sautéed baby spinach or roasted asparagus to add a fresh, vibrant green element. Enjoy with a crisp, medium-bodied white wine like Chardonnay or a light Italian red like Barbera. Offer crusty Italian bread on the side for 'scarpetta'—mopping up every last drop of the Marsala reduction.