Italian-American
Chicken Marsala with Cremini Mushrooms
Thin chicken cutlets, browned cremini mushrooms, shallot, and Marsala reduce into a glossy skillet sauce that feels restaurant-style without turning fussy.
Gluten-FreeDairy-FreeHigh ProteinQuick WeeknightComfort Food
At a Glance
- Time
- 45 mins
- Serves
- 4
- Cost
- Medium
- Cuisine
- Italian-American
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Pound the chicken breasts between sheets of plastic wrap until they are an even 1/4-inch thick. Season the flour with the kosher salt and black pepper, then dredge each cutlet lightly so the coating looks thin and even, not clumpy.
- Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat. Sear the cutlets in batches for about 2 minutes per side until golden, adding the remaining oil as needed, then transfer them to a plate; they will finish cooking in the sauce.
- Add the mushrooms and a pinch of salt to the same pan and cook, scraping up the browned bits, until they soften and begin to release liquid, 3 to 4 minutes. Stir in the shallot and cook 3 to 4 minutes more, until softened.
- Off the heat, pour in the Marsala and 1/2 cup water, then return the pan to medium-high heat and simmer until the liquid reduces by about a third. Whisk in the butter a few pieces at a time until the sauce thickens and turns glossy.
- Return the chicken and any juices to the pan and simmer, turning once, until the cutlets are cooked through and coated in sauce, about 2 minutes. Stir in the parsley and serve right away.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Use rice flour or GF flour for the dredge and swap the butter for DF butter or olive oil; the Marsala sauce still reduces to a glossy finish.