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Pollo al Marsala chicken cutlets topped with mushroom Marsala wine sauce and parsley on a white platter

Creamy Pollo al Marsala with Mushroom Wine Sauce

Thin chicken cutlets seared golden and finished in a reduced Marsala wine and mushroom pan sauce, ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 410
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 700 g Chicken breasts, halved horizontally into 4 cutlets (2 large)
  • 60 g All-purpose flour (1/2 cup); for dredging
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 2 tbsp Olive oil
  • 2 tbsp Unsalted butter divided
For the Marsala Sauce
  • 225 g Cremini mushrooms, sliced
  • 2 cloves Garlic, minced
  • 180 ml Dry Marsala wine (3/4 cup); secco, not sweet
  • 180 ml Chicken stock, low-sodium (3/4 cup)
  • 2 tbsp Unsalted butter to finish
  • 2 tbsp Fresh parsley, chopped for garnish

Method
 

Prep the Chicken
  1. Slice each chicken breast in half horizontally to make 4 thin cutlets. Place between plastic wrap and pound to an even 1/2 inch (1.25 cm) thickness.
  2. Season both sides with salt and pepper, then dredge in flour, shaking off the excess.
Sear and Build the Sauce
  1. Heat olive oil and 2 tbsp butter in a 12-inch skillet over medium-high heat until the butter foams.
  2. Add cutlets in a single layer, working in two batches if needed. Sear 3 to 4 minutes per side, until golden and the internal temperature reaches 165 F / 74 C. Transfer to a plate.
  3. Add mushrooms to the same skillet and cook 5 to 6 minutes, stirring occasionally, until browned and any liquid has cooked off.
  4. Add garlic and cook 30 seconds until fragrant.
  5. Pour in the Marsala wine, scraping up the browned bits from the bottom of the pan. Simmer 2 minutes to cook off the raw alcohol smell.
  6. Add the chicken stock and simmer 4 to 5 minutes, until the sauce reduces by about half and coats the back of a spoon.
  7. Return the chicken and any collected juices to the skillet, swirl in the remaining 2 tbsp butter, and simmer 2 minutes until heated through.
  8. Scatter with parsley and serve.

Notes

  • Pat chicken cutlets dry before dredging so they brown instead of steam.
  • Don't skip scraping the fond when the wine hits the pan, that's most of the flavor.
  • Marsala loses complexity once opened; keep it tightly sealed and use within a month.
  • Reserve a splash of pasta water if serving over noodles to loosen the sauce.