Chicken Marsala with Golden Cutlets and Creamy Mushroom Sauce
By Isabella Quinn
Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Level
Easy
Dinner in 25 minutes using this skillet recipe for chicken Marsala with thin cutlets and other ingredients. Breaded chicken is cooked in a Marsala mushroom and cream sauce. Serve over pasta for dinner.
Cutlets are coated with all-purpose flour seasoned with garlic powder and salt, and fried in oil. White mushrooms, butter, and garlic are sautéed in the same pan. Marsala wine, chicken stock, salt, and pepper are added and simmered. Heavy whipping cream and flour are added to thicken the sauce. Flour used to coat the cutlets helps thicken the pan sauce during preparation.
Look for golden-brown chicken and mushrooms after browning but before adding other ingredients. Let the sauce simmer and thicken after cooking a cream and flour mixture for one minute. Uneven chicken cutlets will ruin this recipe; pound chicken cutlets to an even thickness for better texture. Do not skip this step; unequally pounded chicken cutlets will not cook evenly.
Serve chicken and mushrooms over pasta or with mashed potatoes, asparagus, or roasted broccoli. Store any leftover meal in an airtight container in the refrigerator and reheat the chicken in a pan with its sauce until the sauce is smooth. Leftover sauce can help keep chicken cutlets coated when reheated.
Why we keep this one around
- Finishes in 25 minutes because the chops are thin and the mushroom sauce is quick to make. Meals can be prepared within a short weeknight window.
- One skillet is used to cook chicken and mushrooms in sauce. Reduces cooking and cleanup time and uses extra flour from breading to thicken the sauce.
- Includes common grocery items such as chicken breasts, mushrooms, broth, cream, and others. Adds flavor to the sauce with a bottle of Marsala wine.
- Saves time because chicken breasts have been sliced and pounded thin. This preparation technique can make cooking chicken breasts easier and reduce dry areas of cooked chicken.
- Offers another drink ingredient if Marsala wine is unavailable, chicken broth and some balsamic vinegar can be substituted for Marsala wine.
- Works with many main dishes because the leftover cooked chicken can be eaten with other dishes, such as mashed potatoes and roasted asparagus or broccoli.
Ingredients
- •2 chicken breasts (large, boneless, skinless)
- •¼ cup all-purpose flour (for breading)
- •1 tsp garlic powder
- •½ tsp salt (for breading)
- •3 Tbsp oil (for cooking chicken)
- •12 oz white mushrooms (sliced)
- •1 tsp oil (for mushrooms)
- •2 Tbsp unsalted butter
- •4 cloves garlic (minced)
- •¾ cup Marsala wine
- •⅔ cup chicken broth
- •½ tsp salt (for sauce)
- •¼ tsp ground black pepper
- •⅓ cup heavy whipping cream
- •1 Tbsp all-purpose flour (for sauce)
- •fresh parsley, basil, or cilantro (for garnish)
Instructions
- 1
Slice the chicken breasts in half lengthwise to create thin cutlets.
- 2
Use a meat mallet to pound the cutlets to an even thickness.
- 3
Whisk together the flour, garlic powder, and salt in a bowl.
- 4
Coat the chicken in the flour mixture on both sides.
- 5
Heat 3 tablespoons of oil in a skillet.
- 6
Add the chicken once the oil is hot and sear both sides until golden brown.
- 7
Remove the chicken from the pan and cover to keep warm.
- 8
Add the sliced mushrooms and 1 teaspoon of oil to the same pan.
- 9
Cook the mushrooms until golden brown.
- 10
Add the butter and minced garlic to the pan.
- 11
Cook until the garlic is fragrant.
- 12
Pour the Marsala wine, chicken broth, salt, and black pepper into the pan.
- 13
Bring the sauce to a simmer and cook over medium-high heat for 2 minutes.
- 14
Whisk the heavy whipping cream and 1 tablespoon of flour together.
- 15
Pour the cream mixture into the pan and cook over medium-high heat for 1 minute.
- 16
Return the chicken breasts to the mushroom sauce.
- 17
Baste the chicken with the sauce and cook until reheated.
- 18
Garnish with fresh parsley, basil, or cilantro, then serve.
FAQ
Nutrition (per serving)
545
Calories
28g
Protein
31g
Fat
21g
Carbs
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