Chicken Marsala

Instructions

1. Season the chicken cutlets with 3/4 tsp of the salt and the pepper, then dredge lightly in flour and shake off the excess.

2. Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear the cutlets in batches for 3 minutes per side until golden and cooked through to 165 degrees F, then transfer to a plate.

3. Add 1 tbsp butter to the skillet, then the mushrooms in an even layer. Cook undisturbed for 3 minutes, then stir and cook 3 to 4 minutes more until deeply browned.

4. Sprinkle the mushrooms with the remaining 1/4 tsp salt, add the shallot and cook for 2 minutes until softened.

5. Stir in the garlic and thyme leaves and cook for 30 seconds until fragrant.

6. Pour in the Marsala and scrape up the browned bits. Simmer for 3 to 4 minutes until reduced by about half and slightly syrupy.

7. Add the broth and simmer for 3 minutes more, then stir in the cream and simmer for 2 minutes until the sauce lightly coats a spoon.

8. Reduce the heat to low and swirl in the remaining 1 tbsp butter. Taste and adjust the seasoning.

9. Return the chicken and any resting juices to the skillet and spoon the sauce and mushrooms over the top. Warm through for 1 to 2 minutes.

10. Sprinkle with parsley and serve immediately.

Test kitchen tips

• Look for dry Marsala rather than sweet; sweet Marsala will make the sauce taste more like dessert.
• Make ahead by searing the chicken and building the sauce, then refrigerate separately for up to 2 days and combine when reheating over low heat.
• For a lighter version, skip the cream and add an extra 1/4 cup broth plus 1 tbsp butter at the end.

Nutrition per serving

Calories

440

Protein

38g

Carbs

13g

Fat

22g

Fiber

1g

Sugar

4g

Sodium

610mg

Nutrition values are estimates calculated per serving. See our disclaimer.