📝 About This Recipe
This elegant Italian-American staple features tender, golden-brown chicken cutlets bathed in a rich, velvety reduction of sweet Marsala wine and earthy mushrooms. Originally hailing from the kitchens of Sicily, this dish has become a beloved classic for its sophisticated balance of savory umami and subtle sweetness. It is a one-pan masterpiece that brings the warmth and luxury of a high-end trattoria straight to your home dining table.
🥗 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 Extra Virgin Olive Oil
- 2 tablespoons Unsalted Butter (divided)
The Mushroom Sauce
- 10 ounces Cremini or Baby Bella Mushrooms (cleaned and sliced)
- 1 large Shallot (finely minced)
- 3 cloves Garlic (minced)
- 3/4 cup Dry Marsala Wine (use a high-quality Italian Marsala)
- 1/2 cup Chicken Stock (low sodium)
- 1/4 cup Heavy Cream (optional, for extra richness)
- 2 sprigs Fresh Thyme (leaves removed and chopped)
- 2 tablespoons Cold Unsalted Butter (cubed, to finish the sauce)
For Garnish
- 2 tablespoons Fresh Italian Parsley (finely chopped)
👨🍳 Instructions
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1
Prepare the chicken by slicing the breasts in half horizontally to create four cutlets. Place them between two sheets of plastic wrap and gently pound them to an even 1/4-inch thickness using a meat mallet or rolling pin.
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2
In a shallow bowl or plate, whisk together the flour, salt, and black pepper. Dredge each chicken cutlet in the flour mixture, shaking off any excess so only a light coating remains.
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3
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large stainless steel or cast-iron skillet over medium-high heat until the butter is foamy and just starting to brown.
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4
Add the chicken cutlets to the pan in a single layer (work in batches if necessary to avoid overcrowding). Sear for 3-4 minutes per side until beautifully golden brown and cooked through. Remove chicken to a plate and tent loosely with foil.
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5
In the same skillet, add another tablespoon of butter. Toss in the sliced mushrooms and spread them out. Let them cook undisturbed for 2-3 minutes to develop a deep brown crust before stirring.
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6
Once mushrooms are browned and their liquid has evaporated, add the minced shallots. Sauté for 2 minutes until translucent.
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7
Stir in the minced garlic and chopped thyme, cooking for just 30-60 seconds until fragrant, being careful not to burn the garlic.
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8
Pour in the Marsala wine. Use a wooden spoon to scrape up all the delicious 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 brisk simmer. Let the liquid reduce by about half, which should take 4-5 minutes, until the sauce starts to thicken slightly.
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10
If using heavy cream, stir it in now and simmer for another minute. Reduce the heat to low.
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11
Whisk in the 2 tablespoons of cold cubed butter one piece at a time. This 'monter au beurre' technique creates a glossy, professional-grade emulsion.
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12
Place the chicken cutlets and any accumulated juices back into the skillet. Spoon the sauce and mushrooms over the chicken and simmer for 1-2 minutes just to warm through.
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13
Taste the sauce and adjust seasoning with additional salt or pepper if needed. Garnish generously with fresh parsley and serve immediately.
💡 Chef's Tips
Always use 'Dry' Marsala for savory dishes; 'Sweet' Marsala is typically reserved for desserts. Don't wash your mushrooms with water; wipe them with a damp paper towel to ensure they sear rather than steam. Pounding the chicken to an even thickness is crucial for ensuring every bite is tender and cooks at the same rate. If the sauce becomes too thick, splash in a little extra chicken stock to loosen it back to a silky consistency. Avoid using 'cooking wine' from the grocery store; a real bottle of Marsala from the wine section provides significantly better depth of flavor.
🍽️ Serving Suggestions
Serve over a bed of buttery egg noodles or linguine to soak up the extra sauce. Pair with creamy garlic mashed potatoes and roasted asparagus for a classic steakhouse-style presentation. A crisp, dry white wine like a Pinot Grigio or an oaked Chardonnay complements the richness of the sauce. Serve with a side of crusty Italian bread to ensure not a single drop of the Marsala reduction goes to waste. A simple arugula salad with lemon vinaigrette provides a bright acidity that cuts through the savory mushrooms.