Chicken Marsala


Take the chill off those not-quite-warm-yet spring nights with this comforting supper.

Chicken Marsala
Serves: 4 servings
  • ¼ cup unsalted butter
  • 1 (8-ounce) package fresh baby portobello mushrooms, quartered
  • 2 shallots, thinly sliced
  • 2 tablespoon solive oil
  • 6 (4-ounce) chicken cutlets
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • ¼ cup all-purpose flour
  • ½ cup chicken broth
  • ⅓ cup Marsala wine
  • 1 tablespoon chopped fresh thyme
  • ¼ cup heavy whipping cream
  • Garnish: fresh thyme
  1. In a 12-inch cast-iron skillet, melt butter over medium-high heat. Add mushrooms and shallots; cook until tender, 3 to 4 minutes. Remove from skillet.
  2. Add oil to skillet. Sprinkle chicken with salt and pepper. Place flour in a small dish. Dredge chicken in flour, shaking off excess. Add chicken to skillet; cook until browned, about 4 minutes per side. Remove from skillet.
  3. Add broth, wine, and thyme to skillet; cook, stirring constantly, until mixture begins to thicken. Stir in cream. Return mushrooms, shallot, and chicken to skillet, turning chicken to coat. Garnish with thyme, if desired. Serve immediately.



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