Easy Chicken Marsala (Printer-Friendly Version)

Tender chicken breasts simmered in a creamy Marsala and mushroom sauce for a cozy dinner.

# Required Ingredients:

→ Poultry

01 - 500 g chicken breasts, sliced into thin cutlets

→ Seasonings

02 - 5 g coarse salt
03 - 3 g freshly ground black pepper
04 - 2 g garlic powder
05 - 30 g all-purpose flour

→ Fats

06 - 30 ml extra virgin olive oil
07 - 45 g unsalted butter, divided

→ Produce

08 - 200 g cremini mushrooms, thinly sliced
09 - 3 g fresh garlic, minced (approximately 1 clove)
10 - Optional: Fresh parsley, chopped, for garnish

→ Liquids

11 - 120 ml Marsala wine, preferably semi-sweet
12 - 60 ml heavy cream

# Step-by-Step Instructions:

01 - Slice chicken breasts lengthwise into thin cutlets, then season evenly with salt, pepper, and garlic powder. Lightly dredge each piece in flour, shaking off excess to ensure a thin coating.
02 - Heat olive oil and 15 g butter in a skillet over medium-high heat until shimmering. Add the chicken cutlets and sear for 4 to 5 minutes per side until golden brown. Remove from pan and set aside; the chicken will finish cooking later in the sauce.
03 - Add remaining 30 g butter and cremini mushrooms to the skillet. Allow mushrooms to cook undisturbed for 3 to 5 minutes until caramelized and golden, then stir occasionally to brown evenly.
04 - Stir in minced garlic and sauté for 30 seconds until fragrant. Pour in Marsala wine, scraping the pan to release browned bits. Let the mixture simmer for 2 to 3 minutes to reduce and cook off alcohol.
05 - Stir in heavy cream until combined. Return chicken cutlets to the skillet, nestling them into the sauce. Simmer gently for 4 to 5 minutes until chicken reaches 74°C internally and sauce thickens to coat. Adjust seasoning with salt and pepper. Garnish with chopped parsley if desired.

# Handy Cooking Tips:

01 - For even cooking, allow chicken to come to room temperature for 15 minutes before preparation.
02 - Avoid boiling the sauce after adding cream to maintain a smooth texture.
03 - Use an instant-read thermometer to ensure chicken reaches an internal temperature of 74°C for safety.

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