Chicken Marsala

Ingredients

• 5 cloves Garlic (minced)
• 1.5 pounds Chicken Breast (boneless, skinless; sliced into cutlets and pounded thin)
• 1.5 teaspoons Salt (kosher or table salt)
• 0.5 teaspoons Black Pepper (freshly ground)
• 0.5 cup + 1 tablespoon All-Purpose Flour (for dredging chicken and thickening sauce)
• 0.25 cup + 2 tablespoons Olive Oil (extra‑virgin recommended)
• 2 tablespoons Unsalted Butter (cut into pieces)
• 8 ounces Cremini Mushrooms (sliced; can substitute button or shiitake mushrooms)
• 0.75 cup Marsala Wine (dry Marsala; substitute dry white wine + 1 tbsp brandy if unavailable)
• 0.5 cup Chicken Stock (low‑sodium)
• 0.25 cup Heavy Cream (heavy whipping cream)

Instructions

1. Mince Garlic

   Smash the garlic cloves and mince them finely.

   Time: PT2M

2. Prepare Chicken

   Slice each chicken breast horizontally to create two cutlets, then pound each cutlet to an even thickness. Sprinkle both sides with 1½ teaspoons salt and ½ teaspoon pepper.

   Time: PT5M

3. Dredge Chicken

   Place ½ cup flour in a shallow dish. Lightly coat each cutlet, shaking off any excess flour.

   Time: PT3M

4. Heat Oil

   Add ¼ cup olive oil to the skillet and heat over medium‑high until it shimmers.

   Time: PT2M

   Temperature: medium‑high

5. Brown Chicken

   Place the dredged cutlets in the hot skillet. Cook 3‑4 minutes per side until lightly browned.

   Time: PT8M

   Temperature: medium‑high

6. Rest Chicken

   Transfer the browned chicken to a wire rack to rest while you make the sauce.

   Time: PT2M

7. Sauté Mushrooms

   In the same skillet, add 2 tablespoons butter and 2 tablespoons olive oil. Melt over medium heat, then add the sliced mushrooms. Sprinkle with ½ teaspoon salt and ½ teaspoon pepper.

   Time: PT6M

   Temperature: medium

8. Add Garlic

   Stir in the minced garlic and cook for about 1 minute, just until fragrant and translucent.

   Time: PT1M

   Temperature: medium

9. Toast Flour

   Sprinkle 1 tablespoon flour over the mushrooms and garlic, stirring to coat. Cook for 1 minute to toast the flour.

   Time: PT1M

   Temperature: medium

10. Deglaze with Marsala

    Pour in ¾ cup Marsala wine, scraping up any browned bits. Simmer until the liquid reduces by about half.

    Time: PT4M

    Temperature: medium

11. Add Stock

    Stir in ½ cup chicken stock and let the mixture simmer for 3 minutes to meld flavors.

    Time: PT3M

    Temperature: medium

12. Finish Sauce with Cream

    Reduce heat to low and whisk in ¼ cup heavy cream. Cook for 1 minute until the sauce is glossy.

    Time: PT1M

    Temperature: low

13. Reheat Chicken

    Return the rested chicken cutlets to the skillet, spoon sauce over them, and simmer 2‑4 minutes until the chicken is warmed through.

    Time: PT4M

    Temperature: low‑medium

14. Serve

    Plate the chicken with a generous ladle of mushroom‑Marsala sauce. Serve over freshly cooked linguine or your favorite pasta.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

52g

Carbohydrates

10g

Fat

30g

Fiber

1g