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Chicken-&-Mushroom Marsala

For the best flavor in this classic one-pan chicken dinner recipe use real Marsala wine, not the cooking-wine kind. Serve with mashed potatoes.

Active Time
30 mins
Total Time
30 mins
Yield
Serves 4

How to Make It

1. Step
Season chicken with 1/4 teaspoon each pepper and salt. Place flour in a shallow dish and dredge the cutlets in it, pressing gently to fully coat.
2. Step
Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Add half the cutlets and cook until lightly browned, 2 to 3 minutes per side. Transfer to a plate. Repeat with 1 tablespoon oil and the remaining cutlets. Cover to keep warm.
3. Step
Add the remaining 1 tablespoon oil and creminis to the pan; cook, stirring occasionally until tender, 4 to 6 minutes. Transfer to a bowl. Add shiitakes to the pan and cook, stirring occasionally until tender, 4 to 6 minutes. Transfer to the bowl and season with the remaining 1/8 teaspoon salt.
4. Step
Add onion, thyme and the remaining 1/4 teaspoon pepper to the pan; cook, stirring often, until the onion is translucent, 2 to 3 minutes. Return the mushrooms to the pan. Stir in Marsala and broth, scraping up any browned bits. Simmer over medium heat until slightly reduced, about 2 minutes. Remove from heat and stir in butter. Serve the chicken topped with the sauce.

Ingredients

  • 4 chicken breast cutlets (4 ounces each, about 1/2 inch thick), trimmed
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon kosher salt plus 1/8 teaspoon, divided
  • ¼ cup all-purpose flour
  • 3 tablespoons extra-virgin olive oil, divided
  • 8 ounces cremini mushrooms, sliced
  • 8 ounces shiitake mushrooms, stemmed and sliced
  • ½ cup chopped yellow onion
  • 1 teaspoon fresh thyme leaves, plus more for garnish
  • ½ cup Marsala
  • ½ cup unsalted chicken broth
  • ½ tablespoon butter

Tags

Low-CalorieEgg FreeLow SodiumNut-FreeSoy-FreeHealthy AgingLow Added Sugars

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