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Chicken Marsala


  • 1 ½ pounds of chicken cutlets

  • 3 Tablespoons all-purpose flour

  • 1 Tablespoon olive oil

  • 3 Tablespoons butter (divided)

  • 1-pound white mushrooms, sliced

  • 1 shallot, diced

  • 1 Tablespoon garlic, minced

  • ½ cup chicken broth

  • 1/3 cup Marsala wine

  • 1/3 cup heavy cream

  • 1 Tablespoon fresh thyme leaves

  • Salt and pepper as needed

  • Chiffonade parsley for garnish


  1. Pound the chicken to about 3/4 inch thickness

  2. Create a dredge pan for the chicken with the flour, and a pinch of salt and pepper

  3. Coat the chicken well with the flour and set aside

  4. Over medium high heat, add the olive oil and 2 Tablespoons of the butter to a large skillet and melt the butter to a slight bubbling

  5. Spread the oil and butter around the pan, shake off any excess flour from the chicken and place the chicken into the pan and brown on each side for about 3 minutes each. Set aside when finished

  6. Add the remaining butter into the pan, then add the mushrooms, garlic, shallots, and a pinch more salt and pepper. Stir until mushrooms begin to brown

  7. Add the chicken broth, cream, Marsala, and the thyme, stirring and scraping the bottom of the pan to remove any brown bits from the bottom of the pan

  8. Bring to a boil, then reduce heat while continuing to stir for about 5 more minutes, or until the sauce has thickened and reduced by half

  9. Add the chicken back into the pan and simmer for about 5 minutes allowing the chicken to reach an internal temperature of 165 degrees F

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