Chicken Marsala
Make Chicken Marsala tonight: tender seared cutlets in a silky mushroom-Marsala sauce—simple, elegant, and ready in about 40 minutes.
Ingredients
- 2 medium boneless skinless chicken breasts
- 1 teaspoon kosher salt (divided)
- 1/4 teaspoon ground black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons extra-virgin olive oil (divided)
- 3 tablespoons softened unsalted butter (divided)
- 1 medium shallot (finely chopped)
- 3 cloves garlic (minced (about 1 tablespoon))
- 8 ounces sliced cremini (shiitake, or mixed wild mushrooms (increase to up to 16 ounces if you are a mushroom lover))
- 1/2 cup dry Marsala wine ( not cooking wine; or more chicken stock)
- 1 tablespoon sherry vinegar (or red wine vinegar)
- 1/2 cup chicken broth
- 2 teaspoons chopped fresh thyme ( or 2 tablespoons chopped fresh parsley)
Instructions
Step 1: Pound and Season the Chicken
Split each boneless chicken breast horizontally to make two thin cutlets, then lay them between two sheets of plastic wrap and gently pound with the flat side of a meat mallet or rolling pin until an even thickness of about 1/4 inch is achieved. Pat the cutlets dry, then season both sides lightly with kosher salt and ground black pepper. Spread the all-purpose flour in a shallow dish; using tongs, lightly dredge each cutlet on both sides until evenly coated, shaking off excess flour. Treat this like a quiet, precise ritual—flattening, seasoning, and coating so each piece browns evenly when it hits the pan.
Step 2: Sear the Cutlets to a Golden Crust
Warm a tablespoon of olive oil in a large skillet until it shimmers, then lay two floured cutlets down in a single layer, angling them away from you. Sear until a clear golden-brown crust forms, about two to three minutes per side, then transfer to a plate and tent loosely with foil to keep warm and retain moisture. Add the remaining tablespoon of oil and repeat with the second pair of cutlets so every piece ends up glossy and evenly caramelized. The result is thin, tender cutlets with a delicate, crisp edged crust and moist interior.
Step 3: Build and Reduce the Marsala Mushroom Sauce
In the now-empty skillet, melt two tablespoons of butter and add finely chopped shallot, minced garlic, and the sliced cremini mushrooms along with the remaining salt. Sauté top-down until the mushrooms soften and begin to brown, releasing concentrated, nutty juices and caramelized edges. Pour in the dry Marsala wine and a splash of sherry vinegar, stirring and scraping the fond from the pan; let the wine briskly reduce by about half so it concentrates into a glossy, syrupy lacquer. Add the chicken broth, simmer briefly for a minute, then swirl in the remaining tablespoon of butter to emulsify the sauce and yield a silky, clingy finish. Taste and adjust seasoning as needed.
Step 4: Finish and Serve Immediately
Return the seared cutlets to the sauce, nestling them so the glossy mushroom-Marsala mixture coats and pools around the chicken; heat just until warmed through, thirty seconds to a minute, to avoid overcooking. Lift each cutlet onto a pale ceramic plate, spoon the glossy sauce and generous mushrooms over the top, and scatter chopped fresh thyme (or parsley) for herbal brightness. Serve at once while the sauce is warm and shimmering and the chicken cutlets read as tender and juicily thin.
Notes
- Pound the breasts evenly to 1/4 inch for quick, tender cooking.
- Use a wide skillet and do not overcrowd the pan when searing.
- Taste and adjust seasoning after the sauce reduces; a splash more vinegar brightens the flavor.
- For a mushroom-forward version, increase mushrooms to 12-16 ounces.
- Store leftovers in an airtight container and reheat gently with a splash of broth.