Fried Chicken Marsala

Fried Chicken Marsala

We swapped the usual sautéed chicken breasts for breaded cutlets with a deliciously crunchy exterior that soaks up every drop of the signature wine and mushroom sauce.

Fried Chicken Marsala
Makes 4 servings
  • 2 tablespoons olive oil
  • 4 (5-ounce) frozen breaded chicken cutlets*
  • ¼ cup unsalted butter
  • 1 (8-ounce) package fresh baby portobello mushrooms, sliced
  • 2 shallots, thinly sliced
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 cup chicken broth
  • ⅔ cup Marsala wine
  • 1 tablespoon chopped fresh thyme
  • ½ cup heavy whipping cream
  • Mashed potatoes, to serve
  • Garnish: fresh thyme
  1. In a 12-inch cast-iron skillet, heat oil over medium heat. Add frozen cutlets to skillet; cook until browned and cooked through, about 4 minutes per side. Remove chicken from skillet.
  2. In skillet, melt butter over medium heat. Add mushrooms, shallots, salt, and pepper; cook, stirring occasionally, until mushrooms are just soft, 3 to 4 minutes. Stir in broth, wine, and thyme; cook, stirring frequently, until mixture is reduced and slightly thickened, 6 to 8 minutes. Stir in cream; cook until mixture thickens, about 3 minutes. Return chicken to skillet; cook until heated through. Serve with mashed potatoes. Garnish with thyme, if desired.
*We used Bell & Evans Frozen Breaded Chicken Patties.



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