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When it comes to comforting home-cooked meals, few dishes can rival the savory allure of Chicken Marsala. This delightful recipe features tender chicken cutlets bathed in a rich, flavorful mushroom sauce that elevates the dish to a level of indulgence and satisfaction. The Savory Chicken Marsala Skillet is not just a meal; it’s a culinary experience that brings warmth and joy to the table, making it perfect for family dinners, special occasions, or even a cozy weeknight meal.

Savory Chicken Marsala Skillet

Discover the delightful flavors of Savory Chicken Marsala Skillet, a perfect dish for family dinners or special occasions. Enjoy tender chicken cutlets in a rich mushroom sauce made exquisite with sweet Marsala wine. Learn how to achieve the perfect sauté with cremini mushrooms and create a comforting, satisfying meal that warms the heart. This culinary journey showcases steps to enhance flavor and presentation, making it a cherished addition to your recipe collection.
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Ingredients
  

1 lb boneless, skinless chicken breasts (sliced into thin cutlets)

1 cup all-purpose flour (for dredging)

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp dried thyme

3 tbsp olive oil (divided)

1 tbsp unsalted butter

2 cups cremini mushrooms (sliced)

3 cloves garlic (minced)

1 cup Marsala wine

1 cup low-sodium chicken broth

1 tbsp fresh parsley (chopped, for garnish)

Cooked pasta or creamy mashed potatoes (for serving)

Instructions
 

Prepare the Chicken: Begin by setting up a dredging station. In a shallow dish, mix together the flour, salt, black pepper, garlic powder, and dried thyme. Take each chicken cutlet and coat it thoroughly in the flour mixture, ensuring an even layer on all sides. Gently shake off any excess flour and set aside.

    Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken cutlets in a single layer, being careful not to overcrowd the pan. Cook each cutlet for approximately 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes until the chicken is cooked through and no longer pink in the center. Transfer the cooked chicken to a plate and cover it lightly with foil to keep warm.

      Sauté the Mushrooms: In the same skillet, add the remaining tablespoon of olive oil and the unsalted butter. Once the butter has melted and begins to foam, add the sliced cremini mushrooms. Sauté the mushrooms for about 5-6 minutes, or until they are golden brown and most of their moisture has evaporated. Add the minced garlic to the skillet and sauté for an additional minute until the garlic is fragrant.

        Deglaze the Pan: Pour the Marsala wine into the skillet, using a wooden spoon to scrape up any flavorful brown bits from the bottom of the pan. Allow the wine to simmer for 2-3 minutes until it slightly reduces in volume and the alcohol aroma dissipates.

          Add the Broth: Stir in the low-sodium chicken broth, bringing the mixture to a gentle simmer. Return the previously seared chicken cutlets to the skillet, ensuring they're nestled in the sauce. Cover the skillet, reduce the heat to low, and let it simmer for about 10 minutes. This step allows the chicken to absorb the rich flavors of the sauce.

            Serve: Once the sauce has thickened slightly, remove the skillet from the heat. Garnish the dish with freshly chopped parsley for a pop of color. Serve the succulent chicken Marsala over a bed of cooked pasta or creamy mashed potatoes, ensuring to ladle the delectable mushroom sauce generously over the top.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                Presentation Tips: For an elegant touch, serve the dish in shallow bowls, adding a sprinkle of fresh parsley and a twist of cracked black pepper before presenting. Optionally, pair with a side of steamed green vegetables for added color and nutrition. Enjoy!