Description
A cozy Italian-American classic featuring tender chicken cutlets in a rich mushroom-and-wine sauce, perfect for a weeknight dinner.
Ingredients
- 1 1/4 lbs chicken breast, halved lengthwise
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp black pepper
- 1/4 cup all-purpose flour (for dredging)
- 2 Tbsp olive oil
- 1 Tbsp unsalted butter
- 8 oz brown button mushrooms, halved or thickly sliced
- 1/2 tsp onion powder
- 2 garlic cloves, minced
- 3/4 cup dry Marsala wine
- 3/4 cup reduced-sodium chicken stock
- 1/2 cup heavy whipping cream
- 2 Tbsp parsley, finely chopped (for garnish)
Instructions
- Slice each chicken breast in half lengthwise to make four thin cutlets. Pound them to about 1/3 inch thick, season with salt and pepper, and dredge in flour, shaking off excess.
- Heat a large skillet over medium heat. Add olive oil and butter. When hot, sear the chicken for 3-4 minutes per side until golden brown. Remove and keep warm.
- Add the mushrooms to the pan and cook until browned and moisture is released. Stir in onion powder and garlic, cooking until fragrant.
- Pour in Marsala wine, scraping the bottom to lift browned bits. Reduce for 4-5 minutes until slightly syrupy.
- Stir in chicken stock and cream. Simmer until the sauce thickens slightly and becomes glossy.
- Return the chicken to the pan, spooning sauce over it, and warm through for 1-2 minutes. Garnish with parsley and serve.
Notes
For gluten-free, use a 1:1 gluten-free flour blend. To make dairy-free, use all olive oil and skip the butter. Adjust salt to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian