Ingredients
Chicken and mushroom sauce
- 600 g boneless skinless chicken breasts halved horizontally into 4 cutlets
- 1/2 teaspoon fine salt 3 g
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour 30 g
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter 14 g
- 225 g cremini mushrooms sliced
- 2 cloves garlic minced
- 3/4 cup dry Marsala wine 180 ml
- 3/4 cup unsalted chicken stock 180 ml
- 1/2 cup heavy whipping cream 120 ml
- 2 tablespoons fresh parsley chopped
Equipment
- 1 Large skillet
- 1 Food thermometer
Instructions
Brown cutlets and make sauce
- Flatten thick spots in the chicken cutlets to about 1/2 inch. Pat dry, season with salt and pepper, and coat lightly with flour. Shake off excess; discard remaining flour that touched raw chicken.
- Heat oil in the skillet over medium-high heat. Brown chicken about 3–4 minutes per side, working in batches if needed, until the thickest part reaches 165°F (74°C). Transfer to a clean plate.
- Reduce heat to medium. Melt butter in the pan and cook mushrooms 6–8 minutes, stirring, until their liquid evaporates and edges brown. Add garlic for 30 seconds.
- Carefully add Marsala and scrape the golden bits from the pan. Simmer 3–4 minutes to reduce slightly. Add stock and cream, then simmer gently 3–5 minutes until the sauce lightly coats a spoon.
- Return chicken and resting juices to the sauce for 1–2 minutes, just to warm through. Taste before adding salt. Finish with parsley and divide chicken, mushrooms and sauce among 4 plates.
Nutrition
Serving: 1servingCalories: 488.9kcalCarbohydrates: 19.5gProtein: 37.7gFat: 22.2gSodium: 399.7mgFiber: 0.9g
Video
Notes
Related video by Natashas Kitchen. This version specifies 600 g chicken and omits onion powder. Follow this card for quantities. Contains wheat and milk.
Use dry Marsala, not sweet dessert wine. For an alcohol-free mushroom sauce, substitute unsalted stock; it will taste different. Short simmering does not guarantee alcohol removal.
Nutrition is an ingredient-based estimate per quarter batch using ANSES Ciqual 2025 generic ingredient values, a generic Marsala entry and cream/stock estimates. Dry wine brands vary substantially in sugar; the estimate counts all wine, flour, oil and sauce and does not model alcohol evaporation. Sides excluded.
Estimated prorated cost: chicken $5.30, mushrooms $2, Marsala $1.50, cream $1, stock $0.30, oil and butter $0.45, flour, garlic, parsley and seasonings $0.95. Local U.S. prices vary; tax and energy excluded.
Refrigerate within 2 hours, use within 3–4 days and reheat to 165°F (74°C).
