Chicken Marsala

chicken-marsala
Photo by Charles Masters
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 432 calories
    • Fat 20 g
    • Sat Fat 6 g
    • Cholesterol 110 mg
    • Sodium 482 mg
    • Protein 39 g
    • Carbohydrate 19 g
    • Sugar 4 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 75 mg

Place the flour on a plate. Season the chicken with ½ teaspoon each salt and pepper. One cutlet at a time, coat the chicken in the flour (tapping off any excess).

Heat the oil in a large skillet over medium-high heat. Working in 2 batches, cook the chicken until golden, 3 to 5 minutes per side; transfer to a plate.

Add the mushrooms and 2 tablespoons water to the skillet. Season with ¼ teaspoon each salt and pepper and cook, tossing occasionally, until the mushrooms are browned and tender, 4 to 6 minutes. Add the Marsala and cook until reduced by half, 3 to 5 minutes.

Ingredients

  1. Check 1/4 cup all-purpose flour
  2. Check 8 chicken cutlets (1 1/2 pounds total)
  3. Check kosher salt and black pepper
  4. Check 3 tablespoons olive oil
  5. Check 8 ounces cremini mushrooms, quartered
  6. Check 1/2 cup sweet Marsala wine
  7. Check 3/4 cup low-sodium chicken broth
  8. Check 2 tablespoons unsalted butter
  9. Check 1/4 cup chopped fresh flat-leaf parsley
  10. Check 1 pound green beans, trimmed

Directions

  1. Place the flour on a plate. Season the chicken with ½ teaspoon each salt and pepper. One cutlet at a time, coat the chicken in the flour (tapping off any excess).
  2. Heat the oil in a large skillet over medium-high heat. Working in 2 batches, cook the chicken until golden, 3 to 5 minutes per side; transfer to a plate.
  3. Add the mushrooms and 2 tablespoons water to the skillet. Season with ¼ teaspoon each salt and pepper and cook, tossing occasionally, until the mushrooms are browned and tender, 4 to 6 minutes. Add the Marsala and cook until reduced by half, 3 to 5 minutes.
  4. Add the broth to the skillet and bring to a simmer. Add the butter and swirl until melted. Return the chicken to the skillet, add the parsley, and cook until heated through, 2 to 3 minutes.
  5. Meanwhile, steam the green beans in a steamer basket in a large saucepan until tender, 6 to 8 minutes. Serve with the chicken and mushroom sauce.