This post is sponsored by Monterey Mushrooms.
Chicken Marsala consists of chicken cutlets, mushrooms and a creamy rich sauce made with Marsala wine.
Chicken Marsala is an Italian-American inspired dish that features thin chicken cutlets and mushrooms in a thick and creamy Marsala wine sauce. Not to mention, our favorite part, it’s all made in one pan!
What is a chicken cutlet?
A chicken cutlet is a thin piece of chicken breast. You can buy chicken cutlets at your local grocery store, however they are pricey as the work is done for you. However, you can slice a chicken breast in half and create your own. For this recipe, we halved two chicken breasts in half.
If you want a thinner cutlet, wrap the chicken breast in between two pieces of plastic wrap. Using a meat mallet or a rolling pin, beat the chicken cutlet flat.
Ingredients Needed to Make Chicken Marsala at Home
- High Vitamin D Sliced Baby Bella Mushrooms from Monterey Mushroom – learn more about Vitamin D mushrooms here
- Chicken breast cutlets – skinless and boneless
- All-Purpose flour
- Extra-Virgin olive oil
- Pancetta – used to add depth and flavor. Pancetta is seasoned, salt-cured meat made from pork belly
- Onion – check out our Quick Guide To Onions (how to select and store)
- Garlic cloves
- Marsala wine – most commonly used in cooking to create nutty, rich caramelized sauces
- Chicken stock – Did you know that you can make your own chicken stock in an Instant Pot?
- Unsalted butter
- Parsley, flat-leaf is best – learn more about cooking with herbs.
- Salt and Pepper
How to Make Chicken Marsala at Home
How to Reheat Chicken Marsala
Increasing Vitamin D with Mushrooms
One surprising way to increase your vitamin D intake is with Monterey Mushrooms®. Commercially grown mushrooms are typically grown in the dark, but Monterey Mushrooms has developed a process that mimics sun exposure and results in mushrooms that are high in vitamin D. Monterey Mushrooms® teamed up with the U.S Department of Agriculture to replicate vitamin D-rich sunlight indoors. Vitamin D is produced from cholesterol in the skin when it is exposed to rays from the sun, which is why it is sometimes referred to as “the sunshine vitamin.” Similar to humans, mushrooms can make vitamin D when exposed to sunshine
MontereyMushrooms high vitamin D mushrooms provide 400 IUs (10 mcg) which is 50% DV per serving. A mushroom serving is about 5 medium mushrooms – so eating just 10 mushrooms a day gives you 100% of FDA’s daily value recommendation of vitamin D.
Monterey Mushrooms® doesn’t use any additives, supplements, or chemicals to manipulate the nutrition of their mushrooms. Now, through exposure to ultraviolet (UV) light, Monterey Mushrooms can naturally increase the stable level of vitamin D within mushrooms to well above 50 percent of the FDA’s recommended daily value.
Ready to boost your vitamin intake with delicious mushrooms? Get cooking: 15 Mushroom Recipes For An Extra Kick of Vitamin D
Other Mushroom Recipes We Love
- 8 oz High Vitamin D Sliced Baby Bella Mushrooms from Monterey Mushroom
- 1½ lbs chicken breast cutlets skinless & boneless pounded to ¼-inch thick
- 1 C all-purpose flour
- salt and freshly ground black pepper
- 4 tablespoons extra-virgin olive oil plus more as needed
- 4 oz Pancetta medium chopped
- 1 onion chopped
- 3 cloves garlic minced
- For The Sauce
- 1 tablespoon All-purpose flour
- ¾ cup sweet Marsala wine
- ¾ cup chicken stock
- 2 tablespoons unsalted butter
- flat-leaf parsley chopped
- Start by getting your skillet and oil hot. Ensure the bottom of the skillet has a thin coat of oil. You may need more if you are using a bigger sized skillet.
- As the skillet is getting hot, mix together the flour with the salt and pepper.
- One at a time, dredge the chicken cutlet in the flour, ensuring the chicken is coated on all sides. Repeat until the chicken is completely covered in the flour mixture.
- Place the chicken cutlet in the hot skillet. Allow to cook on one side for 3-4 minutes until golden brown and flip to cook the other side.
- Once the chicken has cooked through and golden brown, remove and set aside.
- Add in the pancetta and cook until crispy, remove and set aside on a plate with a paper towel.
- Add in the onions and mushrooms, cooking until the mushrooms have released their moisture and the onions are soft and translucent, about 3-5 minutes.
- Add in the garlic and allow to cook for 1 minute.
- Stir in the flour, this will allow the sauce to thicken. Allow for the flour to cook off for about a minute.
- Place the skillet on medium high heat and add in the Marsala wine. All the wine to cook out the alcohol for a minute and add in the chicken stock. Allow the sauce to thicken.
- Add in the butter and allow to melt, stirring until melted.
- Place the pancetta back into the pan and stir.
- Place the chicken cutlets back into the skillet and top with parsley.