Servings: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients
Main Ingredients
- 1 lb chicken breasts, sliced in half lengthwise (pounded thin if needed)
- 2 tbsp olive oil
- ½ tsp kosher salt
- Dash black pepper
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 16 oz cremini mushrooms, sliced
- 3 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup Marsala wine
- ½ cup heavy cream
For Serving (Optional)
- 8 oz fettuccine, cooked according to package directions
Instructions
- Cook the pasta (optional)
If serving with pasta, cook fettuccine according to package instructions. Drain and set aside. - Prepare the chicken
Season the chicken cutlets on both sides with salt and black pepper. - Sear the chicken
Heat olive oil in a large skillet over medium heat.
Add chicken and cook 5–6 minutes per side, until golden and cooked through (internal temp 165°F / 74°C).
Remove chicken from skillet and loosely cover with foil. - Cook mushrooms & garlic
In the same skillet, melt butter.
Add mushrooms and garlic, cooking for about 4 minutes until mushrooms are soft and lightly browned. - Build the sauce
Sprinkle flour over the mushrooms and stir well until no dry flour remains.
Slowly pour in chicken broth, stirring and scraping up the browned bits from the pan.
Add Marsala wine and bring to a simmer. - Thicken & finish
Let the sauce simmer 5–6 minutes until reduced and thickened.
Stir in heavy cream. - Combine & serve
Return the chicken to the skillet and spoon sauce and mushrooms over the top.
Serve over fettuccine or with mashed potatoes or rice
