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!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Main Course, Main Dish, Main Dishes
Cuisine: American
Keyword: chicken, marsala, mushrooms, pancetta
Servings: 4servings
Ingredients
8ozHigh Vitamin D Sliced Baby Bella Mushrooms from Monterey Mushroom
1½lbschicken breast cutlets skinless & bonelesspounded to ¼-inch thick
1Call-purpose flour
salt and freshly ground black pepper
4tablespoonsextra-virgin olive oil plus more as needed
4ozPancetta mediumchopped
1onion chopped
3clovesgarlic minced
For The Sauce
1tablespoonAll-purpose flour
¾cupsweet Marsala wine
¾cupchicken stock
2tablespoonsunsalted butter
flat-leaf parsley chopped
Instructions
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.