Italian · Dinner
Pan-Fried Chicken with Marsala Mushroom Sauce
Scaloppine di Pollo al Marsala
Thinly pounded chicken cutlets dredged in flour and pan-fried, finished in a glossy sauce of dry Marsala wine, mushrooms, butter, and chicken stock — the US-restaurant standard rooted in the Sicilian original.
$$
5 minsPrep
15 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
485Calories
42gProtein
18gFat
22gCarbs
4gSugar
1gFiber
720mgSodium
95mgChol
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Instructions
1
Prep
Pat chicken cutlets dry. Season with 0.5 tsp salt and 0.5 tsp pepper. Dredge in flour, shaking off excess. Slice mushrooms 5mm thick. Mince shallots and garlic. Warm chicken stock.
2
Sear
Heat 2 tbsp olive oil and 20g butter in a large skillet over medium-high heat until foaming. Working in batches if needed to avoid crowding, add cutlets and cook 2 minutes per side until deeply golden. Transfer to a warm plate.
3
Saute
Reduce heat to medium. Add remaining 2 tbsp olive oil. Lay mushroom slices in a single layer, cook 4–5 minutes without stirring until they release water and brown. Add shallots and garlic, cook 90 seconds until fragrant.
4
Reduce
Pour in Marsala wine, scrape up browned bits, simmer 2–3 minutes until reduced by half and syrupy. Add warm chicken stock and 0.5 tsp salt, simmer 2 minutes until sauce coats the back of a spoon.
5
Finish
Return chicken cutlets and resting juices to the skillet. Reduce heat to low, spoon sauce over cutlets, cook 90 seconds to warm through. Remove from heat, swirl in remaining 20g butter to gloss the sauce.
6
Plate
Arrange cutlets on warm plates. Spoon mushroom-Marsala sauce generously over the top. Scatter chopped parsley. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) chicken breast
- 0.5 tsp fine sea salt
- 0.5 tsp black pepper
- 4 tbsp plain flour
- 300g (10.6 oz) cremini mushrooms
- 2 small shallots
- 4 garlic cloves
- 240ml (1 cup) dry Marsala wine
- 300ml (1 1/4 cup) chicken stock
- 40g (1.4 oz) unsalted butter
- 4 tbsp olive oil
- 2 tbsp flat-leaf parsley