Can I substitute the cremini mushrooms?

Yes. Use button mushrooms, portobello, or a mix of wild mushrooms. Keep the weight the same and slice uniformly for even cooking.

What is marsala wine and can I replace it?

Marsala is a fortified Italian wine that adds sweetness and depth. Substitute with dry sherry, dry white wine, or brandy in equal amounts.

How thin should the chicken cutlets be?

Pound to about 1/4-inch thick so they cook evenly and quickly—roughly 3–4 minutes per side.

Can I make the sauce ahead?

Yes. Prepare the mushroom sauce up to 2 days ahead; reheat gently on the stovetop. Cook the chicken fresh just before serving.

What's the best way to keep the chicken golden?

Use medium-high heat, don't overcrowd the pan, and avoid moving the cutlets while they sear. Pat them dry before dredging in flour.

Chicken Marsala with Creamy Mushroom Sauce

Name: Chicken Marsala with Creamy Mushroom Sauce
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tablespoons Butter; 3 tablespoons finely chopped Shallots; 12 ounces Cremini Mushrooms, sliced; 2 cloves Fresh Garlic, minced; 1 teaspoon finely chopped Fresh Sage; 1 1/2 teaspoon fresh Thyme Leaves; 1/4 - 1/2 teaspoon Sea Salt, or according to your taste; 1/8 - 1/4 teaspoon Black Pepper, or according to your taste; 1 cup All-Purpose Flour; 1 teaspoon Sea Salt, or according to your taste; 1/2 teaspoon Black Pepper, or according to your taste; 1/2 teaspoon Garlic Powder; 2 pounds thinly sliced Chicken Breasts; 2 tablespoons Olive Oil; 2 tablespoons Butter; 1 cup Marsala Wine; 1 1/4 cup Chicken Broth; 1/3 cup Heavy Cream; 1 teaspoon Fresh Lemon Juice; All-Purpose Flour for thickening; 1 tablespoon chopped Fresh Parsley, for garnish

CookOSBeta

Chicken Marsala with Creamy Mushroom Sauce | CookOS

Instructions

1
Add 2 tablespoons of butter to a heavy skillet. Melt over medium heat. Add the shallots and saute until golden.
2
Then, add the mushrooms and cook, stirring occasionally, for about 7 minutes. The mushrooms should be slightly browned and their juices evaporated.
3
Stir in the garlic, sage, and thyme, and cook 2 more minutes, stirring as needed so the ingredients don't burn.
4
Remove from heat and set aside.
5
Put oven rack in middle position and preheat oven to 200°F.
6
Combine flour, salt, pepper, and garlic powder in a wide, shallow bowl. Stir until well sifted. Set aside.
7
Using a meat mallet or rolling pin, gently pound the chicken breasts between two pieces of plastic wrap until they are 1/4 inch thick.
8
Pat the chicken dry with paper towels. Then, dredge the chicken breasts on both sides in the flour mixture. Shake excess flour off.
9
As each chicken breast is coated in flour, set aside on a baking tray.
10
Heat the butter and olive oil together over medium high heat in a heavy skillet. You may use the same one that was used for the mushrooms.
11
Once the butter mixture is melted and the pan hot, add half of the chicken and cook until golden, about 2 - 4 minutes. Flip the chicken and repeat on the other side.
12
As the chicken is cooked, transfer it to a large oven safe platter in the preheated oven.
13
Repeat cooking process with the remaining chicken. Then, add those cooked pieces to the platter, arranging all of the chicken so that it is in a single layer.
14
Add the marsala wine to the same skillet and cook for 30 seconds over medium-high heat, scraping up the browned bits from the bottom of the pan.
15
In a small bowl, whisk 1 tablespoon of all-purpose flour into the chicken broth until smooth. This helps thicken the sauce without clumps.
16
Pour the broth mixture into the skillet along with the cream, lemon juice, and the reserved mushrooms (plus any juices).
17
Stir well and cook over medium heat until the sauce starts to simmer. Then reduce the heat to low and let it cook for 10 minutes, stirring occasionally.
18
If desired, season the sauce, according to your taste preferences, with additional salt and pepper.
19
Remove the chicken from the oven and transfer it to the skillet, spooning the sauce over the top.
20
Serve chicken plated with sauce and mushrooms along side roasted garlic mashed potatoes (our favorite) or a top fresh pasta, such as tagliatelle.
21
Garnish with fresh parsley.