Easy Chicken Marsala
Easy chicken marsala made with thin chicken breast cutlets, all-purpose flour for a flavorful, practical CookPassport meal.
Ingredients
- 4 thin chicken breast cutlets
- 1/2 cup all-purpose flour
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp butter divided
- 8 oz cremini mushrooms sliced
- 2 cloves garlic minced
- 3/4 cup Marsala wine
- 3/4 cup chicken broth
- 2 tbsp chopped parsley
Instructions
- Season chicken and lightly dredge in flour, shaking off excess.
- Heat olive oil and 1 tablespoon butter in a skillet and cook chicken 3–4 minutes per side; remove.
- Add remaining butter and mushrooms and cook until browned.
- Add garlic for 30 seconds, then pour in Marsala and broth.
- Simmer 6–8 minutes until reduced, return chicken and cook until 165°F / 74°C.
- Finish with parsley.
Notes
Cooking times can vary by equipment and ingredient size. Nutrition information is an estimate and may vary based on ingredients, brands, and portion sizes.