Thin chicken cutlets dredged in flour, sautéed golden, and finished in a rich Marsala wine sauce with mushrooms and butter. This is a restaurant dish that is easier to make at home than you think.

Chicken Marsala

Stephanie Sharpe

@steph

about 2 months ago

Thin chicken cutlets dredged in flour, sautéed golden, and finished in a rich Marsala wine sauce with mushrooms and butter. This is a restaurant dish that is easier to make at home than you think.

Recipe

Ingredients

·4 chicken breasts pounded thin

·1 cup flour for dredging

·8 oz cremini mushrooms sliced

·2 shallots minced

·3/4 cup dry Marsala wine

·1/2 cup chicken broth

·4 tbsp butter

·Fresh thyme and parsley

·Salt and pepper

Instructions

1.Dredge chicken in seasoned flour.

2.Sauté in olive oil until golden on both sides. Remove.

3.Cook mushrooms and shallots until golden.

4.Deglaze with Marsala, add broth. Simmer until reduced by half.

5.Return chicken, simmer 5 minutes.

6.Swirl in cold butter to finish the sauce. Garnish with parsley.

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