Uncover The Secret To Mouthwatering Chicken Marsala

Chicken Marsala is the marriage of thin chicken cutlets and a rich, savory sauce made with Marsala wine and mushrooms. It can also be made with veal or pork. This recipe is easier than you think and is a great dinner any day of the week. I first had this dish as a kid in a diner here in New Jersey – from the start, I was hooked!

=== 🍽🍸🥩 RECIPE ===
2 pounds (907 g) thin chicken cutlets
Kosher salt
Freshly ground black pepper
All-purpose flour
2 tablespoons olive oil
3 tablespoons butter
1 shallot, chopped finely
10 ounces (280 g) mushrooms, sliced
2 cloves garlic, minced
3/4 cup (177 ml) dry marsala wine
3/4 cup(177 ml) chicken stock
1/2 cup (118 ml) heavy cream
2 teaspoons freshly chopped rosemary
1 teaspoon fresh thyme leaves
1 bay leaf
Freshly chopped parsley for serving

Season the chicken with salt and pepper. In a large skillet over medium heat, heat oil. Once the oil is hot, dredge the chicken cutlets in the flour. Cook the chicken until golden, about 2 to 3 minutes per side. Remove from pan and keep warm on a plate.

In the same skillet, melt butter over medium heat. Add shallots and mushrooms and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Season with salt and pepper. Add wine and stock and scrape up any bits off the bottom of the pan. Add the Bay Leaf. Bring to a boil and reduce heat and let simmer until reduced by half. Add heavy cream, rosemary, and thyme and return to a simmer.

Return chicken to skillet and spoon sauce over. Continue to simmer until heated through, no more than 2 minutes. Remove the bay leaf and garnish with parsley before serving.

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