Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (about 6-8 oz each)
- Pounded to ¼-inch thickness for even cooking
- 1 cup all-purpose flour
- For dredging; helps create golden crust
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
For the Marsala Sauce:
- 8 ounces cremini or baby bella mushrooms
- Sliced ¼-inch thick (about 3 cups)
- 2 shallots, finely minced (about ⅓ cup)
- Can substitute with ½ small onion
- 3 cloves garlic, minced
- ¾ cup dry Marsala wine
- Use authentic Italian Marsala for best flavor
- ¾ cup chicken stock
- Low-sodium preferred
- ½ cup heavy cream
- 2 tablespoons unsalted butter (for finishing)
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
Step 1: Prepare the Chicken
Place chicken breasts between two sheets of plastic wrap or in a large zip-lock bag. Using a meat mallet or rolling pin, pound each breast to an even ¼-inch thickness. This ensures quick, even cooking and tender meat. Pat the chicken completely dry with paper towels – this is crucial for achieving a golden crust.
Step 2: Season the Flour
In a shallow dish or pie plate, combine the flour, salt, pepper, garlic powder, and oregano. Mix well with a fork to distribute the seasonings evenly throughout the flour.
Step 3: Dredge the Chicken
Working with one piece at a time, dredge each chicken breast in the seasoned flour mixture. Coat both sides thoroughly, then shake off any excess flour. Place the coated chicken on a clean plate. The flour coating should be thin but complete – too much flour will create a gummy texture.
Step 4: Cook the Chicken
Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Wait until the butter stops foaming and you see a light golden color. Working in batches if necessary (don’t overcrowd the pan), add the chicken breasts. Cook for 3-4 minutes on the first side without moving them – this develops the golden crust. Flip and cook for another 3-4 minutes until golden brown and cooked through (internal temperature of 165°F). Transfer to a plate and tent with foil to keep warm.
Step 5: Sauté the Mushrooms
In the same skillet (don’t clean it – those brown bits add flavor!), add the remaining 1 tablespoon each of olive oil and butter. Add the sliced mushrooms in a single layer if possible. Let them cook undisturbed for 2-3 minutes to develop color. Stir and continue cooking for another 3-4 minutes until they’re golden brown and have released their moisture. Season with a pinch of salt.
Step 6: Build the Aromatics
Add the minced shallots to the mushrooms and cook for 2 minutes until softened and fragrant. Add the garlic and cook for just 30 seconds more – be careful not to burn it.
Step 7: Deglaze with Marsala
Pour in the Marsala wine, scraping the bottom of the pan with a wooden spoon to release all those flavorful browned bits (called fond). Let the wine simmer rapidly for 2-3 minutes to cook off the alcohol and concentrate the flavors. The liquid should reduce by about half.
Step 8: Create the Sauce
Add the chicken stock and bring to a simmer. Cook for 3-4 minutes to reduce slightly. Pour in the heavy cream and stir to combine. Let the sauce simmer gently for 2-3 minutes until it thickens enough to coat the back of a spoon. Taste and adjust seasoning with salt and pepper.
Step 9: Finish the Dish
Reduce heat to low and swirl in the 2 tablespoons of cold butter – this adds richness and gives the sauce a glossy finish. Return the chicken to the pan, nestling it into the sauce. Spoon some sauce and mushrooms over each piece. Let everything warm through for 2 minutes.
Step 10: Serve
Transfer chicken to serving plates, generously spoon the mushroom sauce over top, and garnish with fresh chopped parsley.
Serving Suggestions
Classic Pairings:
- Pasta: Serve over angel hair, fettuccine, or linguine tossed with butter and parmesan
- Mashed Potatoes: Creamy garlic mashed potatoes soak up the sauce beautifully
- Rice: Herbed rice pilaf or wild rice blend
- Vegetables: Roasted asparagus, sautéed green beans, or wilted spinach
Wine Pairing:
A dry white wine like Pinot Grigio or the same Marsala used in cooking complements this dish perfectly.
Chef’s Tips
- Chicken Thickness Matters: Uniform thickness ensures even cooking. Thinner cutlets cook quickly and stay tender.
- Dry Chicken is Key: Moisture is the enemy of browning. Pat the chicken very dry before dredging.
- Don’t Overcrowd: Cook chicken in batches if needed. Overcrowding steams rather than sears.
- Quality Marsala: Use dry Marsala from the wine aisle, not “cooking Marsala” which contains salt and additives.
- Temperature Control: Medium-high for searing chicken, medium for the sauce to prevent cream from breaking.
- Fresh Herbs: While dried herbs work in the flour, always use fresh parsley for garnish – it brightens the rich sauce.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days.
Reheating: Gently reheat in a covered skillet over low heat with a splash of chicken stock to loosen the sauce. Avoid microwave if possible, as it can make the chicken tough.
Freezing: The dish can be frozen for up to 2 months, though the cream sauce may separate slightly upon thawing. Reheat gently and whisk to recombine.
