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A classic Italian-American dish of pan-seared chicken cutlets and sautéed mushrooms in a rich, velvety Marsala wine reduction sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine Italian-American
Servings 4
Calories 410 kcal

Ingredients
  

  • 4 boneless Chicken Breasts, pounded thin
  • 0.5 cup All-purpose Flour
  • 8 oz Cremini Mushrooms, sliced
  • 0.75 cup Dry Marsala Wine
  • 0.5 cup Chicken Stock
  • 2 cloves Garlic, minced
  • 1 tbsp Shallot, minced
  • 4 tbsp Unsalted Butter
  • 2 tbsp Olive Oil
  • 1 tbsp Fresh Parsley, chopped

Instructions
 

  • Dredge pounded chicken in seasoned flour. Sear in oil and 1 tbsp butter until golden; remove.
  • Sauté mushrooms in the same pan until browned. Add garlic and shallots; cook 1 minute.
  • Add Marsala wine and stock; simmer until reduced by half.
  • Whisk in cold butter. Return chicken to pan and spoon sauce over to glaze.
Keyword Chicken Marsala, Italian Chicken, Mushroom Sauce