Description
A silky, savory weeknight winner: tender chicken cutlets in a rich mushroom-and-Marsala cream sauce.
Ingredients
- 4 thin chicken cutlets (about 1 to 1½ pounds total)
- 1 cup all-purpose flour, seasoned with salt and pepper
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 ounces mushrooms, sliced (cremini or button)
- 1 cup Marsala wine (dry or semi-dry)
- 1 cup heavy cream
- Fresh parsley, chopped, for garnish
Instructions
- Prepare and dredge the chicken: Season cutlets with salt and pepper, then dredge in seasoned flour, shaking off excess.
- Brown the chicken: Heat a skillet, add olive oil and butter, then cook cutlets until golden brown, about 4–5 minutes per side. Keep warm.
- Sauté the mushrooms: In the same skillet, add mushrooms and sauté until browned, about 6–8 minutes. Season with salt and pepper.
- Deglaze with Marsala: Pour in Marsala wine, scraping up browned bits, and let simmer for 2–3 minutes.
- Add the cream: Stir in heavy cream, adjust seasoning, and let sauce thicken.
- Return the chicken: Place cutlets back in the skillet, simmer until heated through, garnish with parsley, and serve.
Notes
For a lighter sauce, substitute half-and-half for heavy cream. Ensure to use medium heat to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Italian