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This Retro Chicken Dinner Deserves a Comeback (It’s Ready In 30 Minutes)
This Retro Chicken Dinner Deserves a Comeback (It’s Ready In 30 Minutes)
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Quick and delicious Chicken Marsala - a cozy Italian American favorite ready in 30 minutes. Elevate your weeknight meals with this special dish, perfect with pasta or mashed potatoes.
Ingredients:
  • 2 (6-ounce) boneless, skinless chicken breasts (or 4 chicken breast cutlets)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup plus 1 tablespoon all-purpose flour, divided
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons unsalted butter, divided
  • 8 ounces cremini or button mushrooms, cleaned and thinly sliced
  • 2 cloves garlic, minced
  • 2/3 cup dry Marsala wine
  • 2/3 cup low-sodium chicken broth or water
  • 2 sprigs fresh thyme (or 1/4 teaspoon dried thyme leaves)
  • 1 tablespoon finely chopped parsley, optional, for garnish
Instructions:
  • Dry the chicken with paper towels. Halve each breast horizontally to form 4 cutlets. Place between parchment paper and gently pound to 1/4-inch thickness using a meat mallet or rolling pin. Skip if using cutlets. Transfer chicken to a baking sheet, removing top parchment paper.
  • Coat the chicken: Season the chicken with salt and pepper, then coat each cutlet by lightly dusting both sides with 1/4 cup of flour. Dispose of the used parchment once the chicken is coated.
  • To cook the chicken, heat a large 12-inch cast-iron skillet or similar pan over medium-high heat. Add 2 tablespoons of oil and 1 tablespoon of butter. Once melted, place the chicken cutlets in the pan in a single layer. Cook until golden brown for approximately 4 minutes on each side. Remove and cover with foil on a serving plate.
  • Saute the mushrooms in the remaining tablespoon of oil until golden brown, about 4 minutes. Stir in the garlic and flour and cook until fragrant, about 30 seconds. Pour in the Marsala and simmer until reduced by half, around 1 minute, deglazing the pan. Add the broth and thyme, then cook until slightly thickened, 3 to 4 minutes. Finish by swirling in the remaining butter until melted and combined. Remove from heat.
  • To serve, place the chicken back in the pan and generously coat it with the sauce. Alternatively, pour the flavorful sauce over the chicken on a serving platter. If desired, top with fresh parsley for a pop of color. Enjoy your meal! If you enjoyed this recipe, please consider leaving a star rating and comment below.

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