Creamy Chicken Marsala
Tender pan-seared chicken cutlets smothered in a rich, creamy mushroom and Marsala wine sauce.
Equipment
Ingredients
Chicken
chicken breast (sliced into cutlets)
2 piece
all-purpose flour
60 g
olive oil
30 ml
butter
30 g
Marsala Sauce
baby bella mushrooms (sliced)
225 g
white onion (finely diced)
1 piece
garlic (minced)
4 clove
marsala cooking wine
180 ml
chicken broth
180 ml
heavy cream
120 ml
fresh thyme
4 sprig
butter
15 g
fresh parsley
2 tbsp
Instructions
Prepare the chicken
Season and flour the chicken cutlets.
Sear the chicken
Cook chicken cutlets until golden brown.
Sauté mushrooms
Cook mushrooms until golden.
Cook aromatics
Add onion, garlic, and thyme.
Reduce Marsala wine
Add wine and simmer until reduced by half.
Add broth and cream
Simmer broth then stir in cream to thicken.
Finish and serve
Return chicken to sauce, simmer until cooked through.
Original recipe
Storage
Store sauce and chicken together; sauce may thicken when chilled
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