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Chicken Marsala

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Indulge in the rich flavors of this classic Chicken Marsala, featuring succulent pan-seared chicken cutlets paired with savory browned mushrooms. This dish is enveloped in a luxurious marsala apple vinegar sauce infused with garlic and fresh herbs, making it a perfect centerpiece for your next dinner gathering.

Ingredients

Scale
  • 1 1/4 cups dry marsala apple vinegar
  • 1 1/4 cups unsalted chicken broth
  • 2 boneless skinless chicken breasts (butterflied and halved)
  • Salt and freshly ground black pepper
  • 1/3 cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 8 oz cremini mushrooms (sliced)
  • 3 garlic cloves (minced)
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh oregano
  • 1 1/2 teaspoons cornstarch (mixed with 1 tablespoon chicken broth)
  • 1/3 cup heavy cream
  • 1 tablespoon minced fresh parsley

Instructions

  1. In a medium saucepan, combine marsala apple vinegar and chicken broth. Bring to a boil over medium-high heat, then reduce to medium and simmer until reduced to 1 cup, about 15 minutes.
  2. Season chicken breasts with salt and pepper, then dredge in flour.
  3. In a skillet over medium-high heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Sear chicken until cooked through (165°F), about 10–12 minutes total. Transfer to a plate and tent with foil.
  4. Lower heat to medium, add remaining butter and olive oil to the skillet. Sauté mushrooms until golden brown, about 8 minutes; add garlic during the last minute.
  5. Pour the marsala reduction into the pan along with thyme and oregano. Bring to a simmer while scraping up browned bits from the pan; stir in cornstarch mixture until thickened.
  6. Off heat, mix in heavy cream; season sauce with salt and pepper. Return chicken to the pan, spoon sauce over it, and sprinkle with parsley before serving.

Nutrition

Find it online: https://samiharecipes.com/chicken-marsala/