Description

Chicken marsala is an Italian-American dish of chicken in a Marsala wine sauce. The chicken cutlets are seared in a skillet, and finished with browned cremini mushrooms and garlic in a Marsala reduction herbed sauce.

Ingredients

• 1 1/4 c. dry marsala wine
• 1 1/4 c. unsalted chicken broth
• 2 - 10 or 11 oz. boneless, skinless chicken breasts, butterflied and halved, pounded to an even thickness
• salt and freshly ground black pepper
• 1/3 c. all-purpose flour
• 2 T. unsalted butter
• 2 T. olive oil
• 8 oz. cremini mushrooms, sliced
• 3 garlic cloves, minced, about 1 T.
• 1 t. minced fresh thyme (or 1/2 t. dried
• 1 t. minced fresh oregano (or 1/2 t. dried
• 1 1/2 t. corn starch, whisked with 1 T. chicken broth (in a small bowl until well combined)
• 1/3 c. heavy cream
• 1 T. minced fresh parsley

Steps

1. Add the wine and broth to a medium saucepan. Place over medium-high heat. Bring to a boil; reduce heat to medium; gently boil until reduced to 1 c., about 15 minutes.
2. Season both sides of the chicken with salt and pepper, then dredge both sides in flour.
3. Melt 1 T. butter with 1 T. olive oil in a 12" skillet over medium-high heat. Add chicken; let sear until cooked through (165 degrees in center), turning once halfway through, about 10 - 12 minutes.