Skillet Chicken Marsala with Cremini Mushrooms
Dredged chicken cutlets seared hard, then simmered in a Marsala wine and mushroom pan sauce reduced until glossy.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Written
Method
-
Season the cutlets with salt and pepper, then dredge in flour, shaking off the excess.
-
Heat the olive oil and 2 tbsp butter in a large skillet over medium-high until the butter foams.
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Sear the cutlets in batches until deep golden brown, 3 to 4 minutes per side, then transfer to a plate.
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Add the remaining 2 tbsp butter and the mushrooms to the skillet and cook, stirring occasionally, until well browned and the liquid they release has evaporated, 6 to 8 minutes.
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Stir in the garlic and thyme and cook until fragrant, about 30 seconds.
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Pour in the Marsala, scraping up the browned bits, and simmer until reduced by half, about 3 minutes.
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Add the chicken stock and return the chicken and any collected juices to the skillet, then simmer until the sauce coats the back of a spoon and the chicken is cooked through, about 5 minutes.
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Scatter with parsley and serve straight from the skillet.
Notes
Sear the mushrooms harder than feels natural — they need to fully brown and dry out before the wine goes in, or the sauce turns watery instead of glossy. Use a dry Marsala, not the sweet cream-sherry style sold as a cooking wine; the dry version reduces to something savory instead of syrupy.
Serve over egg noodles or mashed potatoes to catch the sauce. No Marsala on hand: dry vermouth gets you most of the way there, though you’ll lose the caramel edge.