Total 35 mins, includes cooling time
Active 35 mins
Makes 4 servings
Chicken Marsala is one of my dad’s favorite dishes. I learned to make this recipe by cooking it for him over time. This recipe has a really delicious balance of Marsala, mushrooms, garlic, and lemon. It’s an easy stovetop meal that can be made quickly, but is satisfying and rich in flavor.
TIP: Tenderize both sides of the chicken cutlets. If you don't have a meat tenderizer, you can use a mallet or rolling pin instead. Start tenderizing at the center of each piece of chicken, and then move out to the edges. Don’t pound the chicken with too much force.
It’s important to take the time to brown the chicken both for flavor and appearance.
The mushrooms don't have to be cooked down all the way with the garlic and shallots; they will cook down further in the Marsala. When you add the broth, really scrape the bits off the bottom of the pan to make sure all the flavor gets into the sauce.