Description
A luxurious twist on Chicken Marsala featuring concentrated sun-dried tomatoes and earthy mushrooms in a creamy wine reduction.
Ingredients
Scale
- 4 boneless skinless chicken breasts, sliced into cutlets
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 8 oz cremini mushrooms, sliced
- 1/3 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 3/4 cup dry Marsala wine
- 1/2 cup heavy cream
- 2 tbsp fresh parsley, chopped
Instructions
- Season chicken cutlets with salt and pepper, then dredge them in flour, shaking off the excess.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear chicken for 3-5 minutes per side until golden brown. Remove and set aside.
- Add remaining butter to the skillet. Sauté mushrooms until browned, then stir in garlic and sun-dried tomatoes for 1 minute.
- Pour in Marsala wine and scrape the pan bottom. Simmer until the liquid is reduced by half.
- Stir in heavy cream and lower heat to medium-low, simmering for 2-3 minutes until smooth.
- Return chicken to the pan and spoon sauce over the meat. Simmer for 3-5 minutes until chicken is fully cooked.
- Garnish with fresh parsley and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian-American