Chicken Marsala Without Cream
Golden chicken cutlets and mushrooms in a savory sauce made with dry Marsala wine, low-sodium chicken broth, and butter. A little flour gives the sauce body without adding cream.
Ingredients
For the chicken
- 2 boneless, skinless chicken breasts approximately 1 lb / 500 g total
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 tablespoons all-purpose flour
- 4 tablespoons extra virgin olive oil
For the Marsala sauce
- 3 tablespoons unsalted butter
- 200 g button mushrooms sliced
- 1 small shallot finely chopped
- 2 garlic cloves minced
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 sprigs fresh thyme
- 1 teaspoon all-purpose flour
- 160 ml dry Marsala wine
- 250 ml low-sodium chicken broth
- 1 tablespoon chopped fresh parsley for serving
Instructions
- Slice 2 boneless, skinless chicken breasts, approximately 1 lb / 500 g total, in half lengthwise to make 4 thin cutlets. Pat dry and season with ½ teaspoon salt and ¼ teaspoon ground black pepper. Lightly coat with 3 tablespoons all-purpose flour, shaking off the excess.
- Heat 4 tablespoons extra virgin olive oil in a large skillet over medium heat. Cook 2 cutlets for 3–4 minutes per side, until golden, and the thickest part reaches 165°F (74°C). Transfer to a plate and repeat with the remaining 2 cutlets, using the oil already in the skillet. Allow approximately 12–16 minutes for both batches.
- Melt 3 tablespoons unsalted butter in the same skillet. Add 200 g button mushrooms, sliced, and cook for about 5 minutes, stirring occasionally, until browned and tender.
- Add 1 small shallot, finely chopped, 2 garlic cloves, minced, ¼ teaspoon salt, ¼ teaspoon ground black pepper, and 2 sprigs fresh thyme. Cook for 1–2 minutes, stirring, until the shallot softens and the garlic is fragrant.
- Stir in 1 teaspoon all-purpose flour and cook for 1 minute. Pour in 160 ml dry Marsala wine, scraping up any browned bits from the bottom of the skillet, and simmer for 2–3 minutes.
- Add 250 ml low-sodium chicken broth and simmer for 4–5 minutes, or until the sauce has slightly thickened.
- Return all 4 chicken cutlets to the skillet. Simmer for about 3 minutes, spooning the mushroom sauce over the chicken as it warms through.
- Remove the thyme sprigs, sprinkle with 1 tablespoon chopped fresh parsley, and serve immediately with the mushroom sauce.
Notes
Sauce consistency: The sauce should thicken slightly and remain easy to spoon over the chicken. Avoid reducing it until most of the liquid has evaporated.
Seasoning balance: Use low-sodium broth and taste the finished sauce before adding more salt, since reduction concentrates the seasoning.
Make ahead: The sauce can be prepared one day ahead and refrigerated in an airtight container.
Storage and reheating: Refrigerate leftover chicken and sauce in an airtight container for up to 3 days. Reheat gently in a skillet over low heat until the chicken reaches 165°F (74°C).
Nutrition
Calories: 380kcal | Carbohydrates: 15g | Protein: 16g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 530mg | Potassium: 507mg | Fiber: 1g | Sugar: 5g | Vitamin A: 389IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg
