4 chicken breast cutlets 1 tsp kosher salt ¼ tsp Freshly ground black pepper ½ cup all-purpose flour 1 tbsp olive oil 2 tbsp butter, divided 8 oz mushrooms, sliced ½ tsp dried thyme 3 cloves garlic, minced ¾ cup marsala wine ¾ cup low-sodium chicken broth ½ cup heavy cream
Time:
30 Minutes
Serves:
4
Season chicken cutlets with salt and pepper, then dredge in the flour and shake off any excess.
Add olive oil and 1 tbsp butter to a large skillet set over medium high heat. Add cutlets to the pan and fry until golden brown, about 4 minutes per side. Then remove and set aside
Melt a tablespoon of butter, then add the mushrooms and thyme. Cook for around 5 minutes, until the mushrooms are browned. Add the garlic and cook for around 30-45 seconds.
Add the Marsala wine and chicken broth and simmer for 5-6 minutes, stirring occasionally, until slightly thickened.
Then stir in the cream and bring to a simmer. Add the chicken back to the pan and cook for an additional 2-3 minutes until the sauce is thickened.
This Chicken Marsala features pan fried chicken cutlets and sautéed mushrooms in a creamy marsala wine sauce. It's a delicious dish, but best of all, this easy homemade version is ready in about 30 minutes!