Home Recipes Classic Chicken Marsala with Mushrooms

Classic Chicken Marsala with Mushrooms

Serves 4 Grill 15 minutes

Ingredients

  • 4 chicken cutlets, pounded to an even 1/2-inch thickness
  • 1/2 cup flour, for dredging
  • 3 tablespoons olive oil, divided
  • 3 tablespoons margarine, divided
  • 8 ounces cremini mushrooms, sliced
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 3/4 cup dry Marsala wine
  • 3/4 cup low-sodium chicken stock
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh chopped parsley
  • Salt and black pepper
  • Pinch of ground nutmeg (optional)

Method

  1. Season cutlets with salt and pepper, then dredge in flour, shaking off the excess; reserve 1 tablespoon of the seasoned flour.
  2. Heat 2 tablespoons olive oil and 1 tablespoon margarine in a large skillet over medium-high heat.
  3. Sear cutlets 3-4 minutes per side until golden brown and cooked through; remove and tent with foil.
  4. Add the remaining oil and 1 tablespoon margarine to the pan; add the mushrooms in a single layer and let them sear undisturbed 3-4 minutes to brown before stirring.
  5. Add the shallot and garlic and cook 1-2 minutes until softened and fragrant.
  6. Sprinkle the reserved flour over the mushrooms, stir to coat, and cook 1 minute to remove the raw flour taste.
  7. Pour in the Marsala wine, scraping up all the browned fond, and simmer 3-4 minutes to reduce and cook off the raw alcohol.
  8. Add the stock, thyme, and nutmeg; simmer 5-6 minutes until the sauce thickens enough to coat the back of a spoon.
  9. Swirl in the remaining margarine off the heat, return the cutlets to the pan to warm through, garnish with parsley, and serve.

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