Easy Classic Chicken Marsala
Pan-seared tender chicken cutlets simmered in a rich, restaurant-style Marsala wine and mushroom sauce. This easy 30-minute Italian-American classic brings gourmet flavor straight to your weeknight table.
Ingredients
- 4 boneless, skinless chicken breasts, filleted (8 cutlets)
- 12 oz Sliced cremini mushrooms (baby bella)
- 4 tbsp unsalted butter, divided
- 1 tbsp olive oil (each batch)
- 1 cup dry marsala wine (add more to taste)
- 2 cups unsalted chicken broth
- 2 packs dry brown gravy mix
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Optional: If omitting the brown gravy mix dredge the chicken in flour to add thickness to the sauce lost by the omission of the brown gravy.
Instructions
- On a cutting board, Fillet the 4 chicken breasts and pound until 1/4 inch thick. Salt and pepper the chicken.
- In a skillet on medium-low heat add the oil and saute each chicken breast until golden brown. Once cooked, remove to a plate and tent with foil.
- Add the 2 pats of butter to the pan and then add the mushrooms. Stir and cook the mushrooms until they are soft and nicely browned. Then add the marsala wine and using a wooden spatula scrape the bits on the bottom of the pan. Reduce the wine by about half.
- Mix the two packets of brown gravy in 2 cups of chicken broth and whisk until dissolved. Add the broth into the marsala stirring and allow it to thicken and adjust the salt and pepper. Simmer the sauce until it coats the back of a spoon.
- Add the 2 pats of cold butter to the sauce and swirl and stir until the butter melts and the sauce is nice and glossy.
- Once the sauce has thickened and glossy add the chicken to the marsala sauce coating all the chicken and then remove the chicken to individual plates. Spoon the marsala sauce with mushrooms over the chicken and serve immediately.
