Ingredients
Scale
- 1 1/4 lbs chicken breast (2 large) or chicken tenders
- 1/2 tsp salt
- 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 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
Instructions
- Cut chicken breasts in half lengthwise to make 4 cutlets. Pound between plastic wrap to 1/3″ thickness. Season with salt and pepper, dredge in flour.
- Heat olive oil and butter in a large pan. Sauté chicken 3–4 minutes per side until golden and cooked through. Tent with foil and set aside.
- Sauté mushrooms in pan until liquid evaporates and mushrooms are golden (5 min). Add onion powder and garlic, sauté 30 seconds.
- Add marsala wine, scrape pan, reduce 4–5 minutes. Add chicken stock and slowly stir in heavy cream. Simmer 4–5 minutes until slightly thickened. Season to taste.
- Return chicken to pan, sprinkle parsley, spoon sauce over chicken, heat 2 minutes until heated through and sauce thickens to desired consistency.
Notes
- Ensure chicken cutlets are even thickness for uniform cooking.
- Use dry marsala wine, not sweet.
- Sauce will thicken more as it cools; adjust consistency if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying & Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 449
- Sugar: 2 g
- Sodium: 538
- Fat: 25
- Saturated Fat: 11
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 35
- Cholesterol: 140