Description
A classic Italian-American dish featuring pan-fried chicken cutlets in a rich Marsala wine and mushroom sauce.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup Marsala wine
- 1/2 cup chicken broth
- 2 tablespoons fresh parsley, chopped
Instructions
- In a shallow dish, combine flour, salt, and pepper. Dredge chicken cutlets in the flour mixture, shaking off excess.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add chicken cutlets and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
- Add mushrooms to the skillet and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more, until fragrant.
- Pour in Marsala wine and chicken broth. Bring to a simmer and cook for 5-7 minutes, scraping up any browned bits from the bottom of the skillet, until the sauce has thickened slightly.
- Return chicken to the skillet and spoon sauce over it.
- Garnish with fresh parsley before serving.
Notes
- For a richer sauce, you can add a splash of heavy cream at the end.
- Serve with pasta, mashed potatoes, or a side of steamed vegetables.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
Keywords: Chicken Marsala, Italian chicken, mushroom sauce, Marsala wine recipe, easy chicken dinner