Chicken-&-Mushroom Marsala
For the best flavor in this classic one-pan chicken dinner recipe use real Marsala wine, not the cooking-wine kind. Serve with mashed potatoes.
Ingredients
- 4 chicken breast cutlets 4 ounces each, about 1/2 inch thick, trimmed
- ½ teaspoon ground pepper divided
- ¼ teaspoon kosher salt plus 1/8 teaspoon divided
- ¼ cup all-purpose flour
- 3 tablespoons extra-virgin olive oil divided
- 8 ounces cremini mushrooms sliced
- 8 ounces shiitake mushrooms stemmed and sliced
- ½ cup chopped yellow onion
- 1 teaspoon fresh thyme leaves plus more for garnish
- ½ cup Marsala
- ½ cup unsalted chicken broth
- ½ tablespoon butter
Instructions
- Season chicken with 1/4 teaspoon each pepper and salt. Place flour in a shallow dish and dredge the cutlets in it, pressing gently to fully coat.
- Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Add half the cutlets and cook until lightly browned, 2 to 3 minutes per side. Transfer to a plate. Repeat with 1 tablespoon oil and the remaining cutlets. Cover to keep warm.
- Add the remaining 1 tablespoon oil and creminis to the pan; cook, stirring occasionally until tender, 4 to 6 minutes. Transfer to a bowl. Add shiitakes to the pan and cook, stirring occasionally until tender, 4 to 6 minutes. Transfer to the bowl and season with the remaining 1/8 teaspoon salt.
- Add onion, thyme and the remaining 1/4 teaspoon pepper to the pan; cook, stirring often, until the onion is translucent, 2 to 3 minutes. Return the mushrooms to the pan. Stir in Marsala and broth, scraping up any browned bits. Simmer over medium heat until slightly reduced, about 2 minutes. Remove from heat and stir in butter. Serve the chicken topped with the sauce.