An oldie but a goodie that never disappoints – chicken marsala. Golden chicken cutlets bathing in a creamy marsala wine sauce with mushrooms, fresh thyme & garlic. Easy to make at home & even quick enough for a bit of a decadent weeknight meal but something a little special to share with guests if you’re entertaining. I like to serve this with mashed potato, crunchy roasted potatoes or buttered egg noodles & a crisp lettuce leaf salad with a simple mustard vinaigrette.
Lovonis Lark
recipes + wellness
chicken marsala
Servings: 4 people
PAN-FRIED CHICKEN
- 2 skinless boneless chicken breasts
- 1/4 cup all-purpose flour plain
- A good pinch sea salt & freshly ground pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
MARSALA SAUCE
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/3 cup diced shallots 1/3 cup
- 2 fat garlic cloves, minced
- 8 oz small brown mushrooms, halved 226g
- 2 teaspoons chopped fresh thyme leaves plus extra for garnish
- 1 cup marsala wine
- 3/4 cup chicken broth
- 1/2 cup heavy cream
- Pinch ground nutmeg, sea salt & a good pinch of freshly ground pepper
To make the chicken:
- Slice the chicken breasts in half horizontally to form 4 cutlets. Cover with plastic wrap & using a meat mallet or rolling pin, pound each piece of chicken until 1/2-inch (1.25cm) thickness.
- Combine the flour, salt & pepper together in a shallow dish. Toss each piece of chicken into the flour mixture until well coated; shake off excess.
- Melt the butter with the oil in a large frying pan over medium-high heat. Cook the chicken for 3 to 4 minutes per side until golden. Transfer from the pan to a plate; cover with foil or another plate to keep warm.
To make the sauce:
- Melt the butter with the oil in the same pan over medium-high heat. Add the mushrooms & cook, without stirring for 2 to 3 minutes until mushrooms are seared. Toss & continue to cook for a further 2 to 3 minutes until browned & cooked. Add the shallot & garlic. Cook, stirring, for 2 minutes until fragrant & the shallot is beginning to soften.
- Add the marsala & cook, uncovered, until the reduced by half. Add the broth, cream, nutmeg, salt & pepper. Turn heat to medium-low & simmer, uncovered, about 2 minutes until the sauce starts to thicken.
- Add the chicken back into the pan, turning to coat. Let the chicken warm for 1 to 2 minutes & the sauce becomes your designed consistency; sprinkle with extra thyme. Serve with sides of your choice. Serves 4.