Chicken Marsala
Pan-seared chicken in a silky Marsala wine and mushroom sauce.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Dredge: Season the cutlets and dredge lightly in flour, shaking off the excess.
- 2
Sear the Chicken: Heat the olive oil and 1 tbsp butter in a skillet and sear the cutlets for 3-4 minutes per side until golden. Remove and set aside.
- 3
Cook the Mushrooms: Add the mushrooms to the pan and cook until browned and their liquid has evaporated. Stir in the garlic for 30 seconds.
- 4
Deglaze: Pour in the Marsala wine, scraping up the browned bits, and let it reduce by half. Add the chicken stock and simmer for 5 minutes.
- 5
Finish the Sauce: Swirl in the remaining 2 tbsp butter to make the sauce glossy. Return the chicken and any juices to the pan and warm through.
- 6
Serve: Spoon the mushroom sauce over the chicken and garnish with chopped parsley. Serve with mashed potatoes or pasta.
Plan it in Listahan
Add Chicken Marsala to your week, check it against your household's allergens, and build the shopping list automatically.