Chicken Marsala

Pharm-to-Table
by Pharm-to-Table
4 servings
35 min

This is a flavorful way to prepare chicken and using chicken breasts, reducing the butter and eliminating the cream, make this dish healthier than the traditional version too. Play around with the types of mushrooms you use. They add so much flavor to the dish, even if your picky eaters will eat around them. The dish is best served with something like polenta, mashed potatoes or rice so it can sop up all that sauce. Enjoy more easy, delicious recipes like this on our blog, Pharm-to-table and follow us on social media for our daily recipe inspirations.


Use this guide and the video below to easily cut a fat chicken breast into 3 thin cutlets

The sauce is so velvety and delicious.

Skip some steps by avoiding coating the chicken in flour before cooking it. Saves some calories and clean-up too.

We prefer a thin cutlet and I find this manner the easiest.

Chicken Marsala
Recipe details
  • 4  servings
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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Ingredients
INGREDIENTS
  • 2 tablespoons olive oil, divided
  • 4 skinless, boneless chicken breast cutlets
  • Kosher salt and pepper
  • 1 (8-oz.) pkg. mushrooms, sliced
  • 4 thyme sprigs
  • 1 tablespoon all-purpose flour
  • 2/3 cup low-sodium chicken stock
  • 2/3 cup Marsala wine
  • 2 1/2 tablespoons unsalted butter
Instructions
INSTRUCTIONS
Sprinkle both sides of the chicken with salt and pepper.
Place a large skillet on medium-high heat. Add 1 tablespoon of oil.
Add the chicken to the hot oil and cook until no longer pink, about 5 minutes on the first side and 3 on the other.
Remove the chicken to a plate and cover with foil to keep warm.
Add another tablespoon of oil to that same skillet. Add the mushrooms ands sprigs of thyme. Saute the mushrooms until they shrink and and are browned, about 8 minutes.
Add the flour and cook the flour, stirring, for a minute.
Add the stock and wine and bring the mixture to a boil. Stir to combine the flour and cook off the alcohol in the wine. Sauce will start to thicken, 2 minutes.
Turn off the heat, remove the sprigs of thyme and add the butter. Adjust seasoning with salt and pepper. Add the chicken back to the pan, coating it in the sauce.
Serve with additional fresh herbs on top. Enjoy!
Pharm-to-Table
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