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.
Recipe by Southern Cast Iron at