How to Make Chicken Marsala: A Restaurant-Quality Dish at Home

•  4-6 thinly sliced chicken cutlets (or boneless chicken thighs
• 1 1/2 cup all purpose flour (for dredging)
• 4 tablespoons olive oil
• 3 tablespoons butteer
• 8 ounces of mushrooms
• 3-4 cloves garlic, minced
• ¾ cup Marsala wine
• ¾ cup chicken stock
• Salt, pepper, garlic powder to taste

Directions

Prepare the Chicken

1. Start by seasoning both sides generously with salt and pepper and garlic powder, then dredge the chicken in flour, shaking off the excess.

Sear the Chicken

1. Heat olive oil and one tablespoon of butter in a large skillet over medium heat. Add the chicken cutlets once the butter has melted and the pan is hot. Cook for 3-4 minutes on each side until golden brown and cooked through. Remove the chicken and set it aside.

Sauté the Mushrooms

1. In the same skillet, melt another tablespoon of butter. Add the sliced mushrooms and sauté for 5-7 minutes until golden brown and tender. Add the minced garlic and cook for 30 seconds, just until fragrant.

Create the Marsala Sauce

1. Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom of the pan, as this adds extra flavor. Allow the wine to simmer for 2 minutes to reduce slightly. Then, add the chicken stock and let it simmer for an additional 5 minutes.

Bring it All Together

1. Return the chicken cutlets to the skillet, spooning the sauce over the top. Let everything simmer for about 3 minutes, allowing the chicken to soak up the flavors.

Serve and Enjoy

1. Plate your Chicken Marsala and garnish with fresh parsley for a pop of color. Serve it with mashed potatoes, pasta, or roasted vegetables for a complete meal.