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chicken Marsala with mushrooms on a plate in a wide horizontal shot, glossy brown sauce over golden cutlets, fresh parsley garnish, on a cozy holiday table, warm natural light, shallow depth of field, landscape orientation

Chicken Marsala with Mushrooms

Pan-seared chicken cutlets served with a Marsala wine and mushroom sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb chicken cutlets
  • 8 oz mushrooms sliced
  • 3/4 cup Marsala wine
  • 1 cup chicken broth
  • 1/3 cup flour
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 2 cloves garlic minced

Method
 

  1. Dredge the chicken cutlets in flour seasoned with salt and pepper.
  2. Sear in olive oil until golden on both sides, then set aside.
  3. Saute the mushrooms and garlic in butter until browned.
  4. Pour in the Marsala and broth, scraping up the browned bits, and simmer to thicken.
  5. Return the chicken and spoon the sauce over to warm through.
  6. Finish with a knob of butter and serve over pasta or potatoes.

Notes

Use dry Marsala for a savory, less sweet sauce.