Chicken Marsala is not just something you have to wait to enjoy at your favorite restaurant. What if I told you, you could have amazing Chicken Marsala tonight and in under 30 minutes? No, I’m not crazy. It can be done! And, I’m going to show you how! This recipe for Easy Chicken Marsala is one of my favorite go-to 30 minute meals.
The trick to this quick and easy recipe is to start with very thin chicken cutlets. You can either use boneless, skinless chicken breast halves. Or, you can cheat (like me) and buy them already sliced a quarter inch thick from the butcher. I’m all about the easy way!
If you’re using the thicker chicken breast halves, start by slicing them in half length wise. You will end up with four thin chicken cutlets. Place the chicken pieces between two pieces of plastic wrap and
beat the heck out of them gently flatten them with a meat mallet until they are about 1/4 inch thick. Either way is fine, as long as you have thin pieces of chicken.
I love this recipe because the chicken is moist and juicy and the sauce is rich and silky. Then you top the whole thing off with sauteed mushrooms….mmmm! It’s like dinner-time magic!
Easy Chicken Marsala
Compliments of It’s a Keeper
2 boneless, skinless chicken breasts
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried oregano
4 Tbsp olive oil
4 Tbsp butter
8 oz mushrooms, sliced
1/2 cup Marsala wine
1/2 cup sherry or dry white wine
Slice chicken breasts in half length wise. You will end up with four thin chicken cutlets. Place the chicken pieces between two pieces of plastic wrap and flatten them until they are about 1/4 inch thick. Season both sides of each chicken cutlet with salt and pepper.
In a shallow dish, combine flour, salt, pepper and oregano. Dredge each chicken cutlet in flour mixture, making sure each piece is completely coated.
In a large skillet, heat olive oil over medium high heat. Place chicken in the pan and brown for 3-4 minutes on each side. Depending on the size of your pan, you may have to do this in batches. Remove cooked chicken from the pan and set aside.
Turn heat down to medium. Add butter to the pan. Once butter is melted, add mushrooms and season with salt and pepper. Saute mushroom for 4-5 minutes. Add Marsala wine and sherry to the pan and place the chicken back in the pan. Simmer for 3 minutes or until liquid has reduced slightly.
Want more easy recipes? be sure to check out these pages on It’s a Keeper: