Print

Creamy Chicken Marsala

Creamy Chicken Marsala
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chicken cutlets are lightly browned before being finished in a sweet and savory pan sauce with a bounty of earthy mushrooms and mascarpone. 

  • Author: Nicole Stover
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Entree
  • Method: Sauteing
  • Cuisine: Italian

Ingredients

Scale
  • 1 1/5 pounds boneless, skinless chicken breasts or cutlets
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon granulated garlic
  • 1 teaspoon lemon zest
  • 1/3 cup flour
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 pound baby Bella mushrooms, quartered
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 2–3 sprigs of fresh thyme
  • 3/4 cup dry Marsala wine
  • 1/2 cup chicken stock
  • 4 ounces Mascarpone cheese
  • 1/2 tablespoon lemon juice
  • 2 tablespoons flat leaf parsley, chopped
  • 1 tablespoon fresh basil, chiffonade
  • Parmigiano-Reggiano for serving, optional

Instructions

  1. If using boneless, skinless chicken breasts, carefully slice your chicken breasts in half. Place the first half under a piece of plastic wrap and with a meat mallet lightly pound it out into an even thickness. Repeat with the remaining chicken.
  2. Add your salt, black pepper, oregano, and lemon zest to a bowl. Rub it together to release the oils of the lemon zest and break up the oregano. The mixture will be slightly wet.
  3. Season both sides of your chicken cutlets with the seasoning.
  4. Add your flour to a shallow dish or plastic bag. Dip each chicken cutlet into the flout making sure both sides are lightly coated. Shake off the excess.
  5. Heat a large cast iron skillet over medium heat. Add the olive oil.
  6. Place the chicken cutlets into the hot pan, careful not to crowd. You can work in batches if you have to.
  7. Allow the first side to cook for 2-3 minutes or until lightly golden. Flip and cook the second side another 2-3 minutes. Remove the chicken from the pan.
  8. Add the butter and allow it to melt.
  9. Add your mushrooms. Allow them to cook for 8-10 minutes until they have released their liquid and are beginning to brown.
  10. Add the shallots and garlic and cook for 2 minutes until fragrant.
  11. Add the Marsala wine, making sure to scrape up the brown bits. Add the thyme sprigs and let it come to a simmer, reducing slightly, 4-6 minutes.
  12. Add the chicken stock and allow the sauce to come to a simmer again. Let it reduce by half.
  13. Remove the thyme from the sauce. Add the mascarpone cheese and stir to dissolve.
  14. Add the chicken back into the pan, along with any drippings. Let the chicken cook until warmed through and it is 165 degrees.
  15. Remove from the heat. Add the lemon juice and stir to combine. 
  16. Garnish with parsley, basil, and Parmigiano-Reggiano if desired. 

Notes

Chicken tenders can be used for this recipe, or boneless, skinless chicken thighs. 

If you want a thicker sauce, whisk together a tablespoon of cornstarch with 1/4 cup of your broth and pour it in when you add your broth. Allow it to come to a simmer to thicken.

Find it online: https://beachgirlgrills.com/creamy-chicken-marsala/