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Chicken Marsala

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A restaurant-quality Chicken Marsala recipe featuring sautéed chicken cutlets in a rich Marsala wine sauce with mushrooms.

Ingredients

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  • 2 boneless, skinless chicken breasts (about 1.5 lbs total, sliced horizontally into 4 thin cutlets)
  • 1/2 cup all-purpose flour (for dredging)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 8 oz cremini mushrooms (wiped clean and sliced)
  • 1 large shallot (finely chopped)
  • 2 cloves garlic (minced)
  • 3/4 cup dry Marsala wine
  • 3/4 cup chicken broth
  • 1/4 cup heavy cream
  • 2 tbsp fresh parsley (chopped, for garnish)

Instructions

  1. Prepare the chicken by slicing the breasts in half horizontally to create 4 thinner cutlets.
  2. Dredge each chicken cutlet in a mixture of flour, salt, and pepper, ensuring an even coat.
  3. Sizzle the chicken in a heated skillet with olive oil and butter for 3-4 minutes per side until golden brown. Remove and set aside.
  4. Sauté the sliced mushrooms in the same skillet, stirring occasionally, until browned (about 5-7 minutes).
  5. Enhance the flavor by adding chopped shallot and cooking for 2 minutes, then add minced garlic and cook for an additional 30 seconds.
  6. Deglaze the skillet with dry Marsala wine, scraping up browned bits, and simmer for 2-3 minutes.
  7. Make the sauce by stirring in chicken broth and heavy cream, then simmer for 5 minutes to thicken.
  8. Return the cooked chicken to the skillet, spoon sauce over chicken, and simmer for 1-2 minutes before garnishing with fresh parsley and serving.

Notes

Serve with creamy mashed potatoes or buttery noodles, and a light arugula salad.

Nutrition

Find it online: https://pinrecipezbylinaa.com/chicken-marsala-recipe-restaurant-quality-at-home/

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