📝 About This Recipe
This Italian-American classic is a masterclass in balancing earthy, savory notes with a luxurious, silky finish. Tender chicken cutlets are dredged in seasoned flour, pan-seared until golden, and smothered in a rich reduction of sweet Marsala wine and buttery cremini mushrooms. It is an elegant, restaurant-quality dish that brings the warmth of a rustic Sicilian kitchen straight to your dining table.
🥗 Ingredients
The Chicken
- 1.5 pounds Chicken Breasts (boneless, skinless, sliced into thin cutlets)
- 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
- 10 ounces Cremini Mushrooms (cleaned and sliced)
- 1 large Shallot (finely minced)
- 3 cloves Garlic (minced)
- 3/4 cup Sweet Marsala Wine (use a high-quality Italian Marsala)
- 1/2 cup Chicken Stock (low sodium)
- 1/4 cup Heavy Cream (optional, for a richer sauce)
- 2 teaspoons Fresh Thyme (chopped)
For Garnish
- 2 tablespoons Fresh Parsley (flat-leaf, chopped)
👨🍳 Instructions
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1
Place the chicken cutlets between two sheets of plastic wrap and gently pound them with a meat mallet to an even 1/4-inch thickness. This ensures even cooking and a tender texture.
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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 so only a thin coating remains.
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3
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is foaming, add the chicken in batches, being careful not to overcrowd the pan.
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4
Sear the chicken for 3-4 minutes per side until beautifully golden brown and just cooked through. Transfer the chicken to a plate and tent loosely with foil to keep warm.
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5
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced mushrooms and cook undisturbed for 2-3 minutes to develop a deep brown sear.
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6
Stir the mushrooms and continue cooking until they have released their moisture and turned golden. Add the minced shallots and cook for another 2 minutes until softened.
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7
Stir in the minced garlic and fresh thyme, cooking for just 30-60 seconds until fragrant, taking care not to burn the garlic.
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8
Pour in the Marsala wine. Use a wooden spoon to scrape up all the flavorful brown bits (fond) from the bottom of the pan. Let the wine simmer and reduce by half, about 3-5 minutes.
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9
Add the chicken stock and bring to a gentle simmer. If using heavy cream for a more velvety sauce, stir it in now and let the sauce thicken slightly for 2-3 minutes.
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10
Whisk in the remaining 1 tablespoon of cold butter. This technique, called 'monter au beurre,' gives the sauce a professional glossy finish.
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11
Return the chicken cutlets and any accumulated juices to the skillet. Simmer for 1-2 minutes, spooning the sauce over the chicken until it is heated through and the sauce clings to the meat.
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12
Taste the sauce and adjust seasoning with additional salt or pepper if needed. Garnish generously with fresh chopped parsley and serve immediately.
💡 Chef's Tips
For the best flavor, use 'Sweet' Marsala rather than 'Dry' for this specific dish; it provides that iconic depth. Don't wash your mushrooms with water; instead, wipe them with a damp paper towel to prevent them from becoming soggy. Ensure your pan is hot before adding the chicken to achieve a crusty, golden-brown exterior without overcooking the inside. If the sauce becomes too thick, simply splash in a little more chicken stock to reach your desired consistency. Always use a Marsala wine you would actually drink—avoid 'cooking wines' sold in grocery aisles as they contain high amounts of salt.
🍽️ Serving Suggestions
Serve over a bed of buttery egg noodles or linguine to soak up the extra sauce. Pair with a side of roasted asparagus or sautéed garlic spinach for a bright, green contrast. A crisp, dry white wine like Pinot Grigio or a light-bodied Sangiovese balances the richness perfectly. Serve with a thick slice of crusty Italian bread to ensure not a drop of the Marsala reduction goes to waste. For a low-carb option, serve the chicken over creamy cauliflower mash.