Name: Chicken Marsala
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian American
Ingredients: 1 1/4 lbs chicken breast ((2 large), or chicken tenders); 1/2 tsp salt (or to taste); 1/4 tsp black pepper (or to taste); 1/4 cup all-purpose flour ( for dredging); 2 Tbsp olive oil; 1 Tbsp unsalted butter; 8 oz brown button mushrooms (halved or thickly sliced if very large); 1/2 tsp onion powder; 2 garlic cloves (minced); 3/4 cup dry marsala wine ((not sweet)); 3/4 cup chicken stock (reduced-sodium); 1/2 cup heavy whipping cream; 2 Tbsp parsley (finely chopped)

Method

19 steps

Slice 8 oz of brown mushrooms and set aside.
Finely mince 2 large garlic cloves.
Chop 2 Tbsp of fresh parsley.
Cut 2 large chicken breasts in half lengthwise to make four cutlets.
Pound the chicken between plastic wrap to about 1/3 to 1/4 inch thick.
Season the chicken all over with 1/2 tsp salt and 1/4 tsp black pepper.
Pour 1/4 cup of flour into a shallow bowl, then dip each chicken cutlet, shaking off excess flour.
Heat a large skillet over medium heat, add 2 Tbsp olive oil and 1 Tbsp butter.
Add the floured chicken to the skillet in a single layer and sauté about 3 minutes per side until golden and cooked through.
Remove chicken to a plate and cover with foil to keep warm.
Add sliced mushrooms to the skillet with more oil as needed, sauté for 5 minutes until soft and golden.
Sprinkle 1/2 tsp onion powder and add minced garlic, sauté for 30 seconds until fragrant.
Pour in 3/4 cup dry marsala wine and boil for 4-5 minutes until most liquid evaporates.
Add 3/4 cup chicken stock and stir.
Slowly pour in 1/2 cup heavy whipping cream, bring to a simmer.
Cook for another 4-5 minutes until sauce slightly thickens.
Season with an additional 1/4 tsp salt or to taste.
Return chicken to the skillet, sprinkle with 2 Tbsp chopped parsley.
Spoon sauce over chicken and heat just until chicken is warmed through, then remove from heat.