This classic Italian-American chicken recipe includes tender, perfectly pan seared chicken cutlets, and flavor enhancing browned mushrooms, and it’s all covered with a richly seasoned marsala wine, garlic and herb sauce.
Ingredients:
- 1 1/4 cups dry marsala wine*
- 1 1/4 cups unsalted chicken broth
- 2 (10 – 11 oz) boneless skinless chicken breasts, butterflied and halved, pounded to an even thickness
- Salt and freshly ground black pepper
- 1/3 cup all-purpose flour
- 2 Tbsp unsalted butter
- 2 Tbsp olive oil
- 8 oz. cremini mushrooms, sliced
- 3 garlic cloves, minced (1 Tbsp)
- 1 tsp minced fresh thyme (or scant 1/2 tsp dried)
- 1 tsp minced fresh oregano (or scant 1/2 tsp dried)
- 1 1/2 tsp cornstarch whisked with 1 Tbsp chicken broth (in a small bowl until well combined)
- 1/3 cup heavy cream
- 1 Tbsp minced fresh parsley
Instructions:
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Add marsala wine and chicken broth to a medium saucepan. Heat over medium-high heat, bring to a boil, then reduce heat to medium and let gently boil until reduced to 1 cup**, about 15 minutes.
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Meanwhile season both sides of chicken with salt and pepper. Dredge each side in flour.
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Melt 1 Tbsp butter with 1 Tbsp olive oil in a 12-inch skillet over medium-high heat. Add chicken pieces and let sear until cooked through (165 in center), turning once halfway through, about 10 – 12 minutes.
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Transfer chicken to a plate. Tent with foil.
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Reduce burner temperature to medium heat. Melt remaining 1 Tbsp butter with 1 Tbsp olive oil, add mushrooms.
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Sauté mushrooms, just tossing occasionally (and increasing burner temp slightly as needed to encourage browning), until mushrooms have shrunk and are golden brown, about 8 minutes. Add garlic during last 1 minute of sautéing.
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Remove pan from heat then pour in marsala reduction***, thyme and oregano.
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Return to heat, bring to a simmer, while scraping up browned bits from the bottom, then stir in cornstarch chicken broth mixture. Stir until thickened****.
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Off heat stir in heavy cream, season sauce with salt and pepper to taste. Return chicken breasts to pan, spoon sauce over top.
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Sprinkle with parsley and serve immediately.
notes:
- *If you want a more mild marsala flavor in the dish you can reduce marsala wine down to 3/4 cup and then increase chicken broth to 1 3/4 cups.
- **If by chance it was accidentally reduced to less than 1 cup then just add more chicken broth to reach 1 cup.
- ***Depending on the wine you may also want to add a pinch or two of sugar if it has no sweetness to it to balance the acidity.
- ****If sauce seems a little thick add a splash of chicken broth, if its seems a little thin you can add in a little extra cornstarch mixed with broth.
