Chicken Marsala is an easy, 30-minute chicken dish that’s made with chicken breast meat, mushrooms, and sweet Marsala wine.
Using a sharp knife, slice each chicken breast in half, width-wise.
Season each chicken cutlet with salt and pepper on both sides. Spread flour in a wide, shallow bowl and dip chicken into the flour on all sides. Gently shake off excess flour.
Preheat a large cooking pan over medium to medium-high heat and add butter. Once butter is melted, add battered chicken to the pan and sear for a few minutes on each side, until chicken is almost done.
Take chicken out of the pan and set it aside. Lower the heat to medium.
Melt butter in the same pan and add mushrooms. Saute mushrooms until softened and pour in Marsala wine.
Let wine simmer for a few minutes and add chicken broth, marjoram, salt, and pepper. Stir and let it simmer for a couple more minutes.
In a small cup, mix cornstarch with a splash of cold chicken broth and pour it into the sauce, while stirring. Stir until the mixture thickens and add chicken back into the pan.
Sprinkle diced green onion over the top and cook for just a few minutes, until chicken is fully cooked.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.