How to Make Chicken Marsala

Ingredients

• 2 pieces Boneless Skinless Chicken Breasts (Split each breast into two cutlets and pound to even thickness)
• 0.5 cup All-Purpose Flour (Seasoned with salt, pepper, and dried oregano for coating)
• 1 teaspoon Salt (For seasoning the flour coating)
• 0.5 teaspoon Black Pepper (Freshly ground)
• 0.5 teaspoon Dried Oregano (Adds Italian flair to the flour coating)
• 2 tablespoons Olive Oil (High‑heat oil for browning chicken)
• 3 tablespoons Unsalted Butter (2 tbsp for cooking, 1 tbsp cold butter added at end)
• 8 ounces Cremini Mushrooms (Sliced; baby portobello works as well)
• 0.5 cup Marsala Wine (Fortified wine; adds deep flavor)
• 0.25 cup Dry Sherry (Optional; can replace Marsala if unavailable)
• 8 ounces Angel Hair Pasta (Cooks in about 2 minutes; serves as base for sauce)
• 2 tablespoons Fresh Parsley (Chopped; garnish)

Instructions

1. Split and Pound Chicken

   Place each chicken breast on a cutting board, cut horizontally through the center to create two thin cutlets. Cover with parchment paper and gently pound with a meat mallet until evenly flattened.

   Time: PT5M

2. Season and Lightly Coat with Flour

   In a small bowl combine all‑purpose flour, 1 tsp salt, ½ tsp black pepper, and ½ tsp dried oregano. Dredge each chicken piece in the seasoned flour, shaking off excess.

   Time: PT3M

3. Prepare Mushrooms

   Trim the stems off the cremini mushrooms and slice them thinly.

   Time: PT3M

4. Brown the Chicken

   Heat the large skillet over medium‑high heat. Add 2 tbsp olive oil and 1 tbsp butter. When shimmering, add the flour‑coated chicken pieces and brown each side for about 2‑3 minutes; chicken should be colored but not cooked through.

   Time: PT6M

   Temperature: medium-high

5. Saute the Mushrooms

   Remove the chicken to a plate and set aside. In the same skillet, add the sliced mushrooms and sauté until they release moisture and develop a deep golden color, about 4 minutes.

   Time: PT4M

   Temperature: medium

6. Deglaze with Marsala (and Sherry)

   Pour ½ cup Marsala wine (and optional ¼ cup dry sherry) into the pan, stirring to loosen any stuck bits. Tilt the pan slightly so the liquid is not completely covered, allowing the alcohol to evaporate. Simmer for 5 minutes until reduced slightly.

   Time: PT5M

   Temperature: medium

7. Finish Cooking the Chicken

   Return the browned chicken to the skillet, nestling it among the mushrooms. Cover the pan loosely and let the chicken finish cooking through, about 4 minutes.

   Time: PT4M

   Temperature: medium

8. Cook Angel Hair Pasta

   While the chicken finishes, bring a pot of salted water to a rolling boil. Add the angel hair pasta and cook for 2 minutes, or until al dente. Drain in a colander.

   Time: PT5M

   Temperature: boiling

9. Finish Sauce and Combine

   Stir a cold pat (≈1 tbsp) of butter into the skillet sauce until melted and glossy. Toss the cooked pasta into the sauce, coating evenly.

   Time: PT2M

   Temperature: medium

10. Plate and Garnish

    Divide the pasta and chicken among serving plates. Sprinkle chopped fresh parsley over the top and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

30g

Fat

12g

Fiber

2g