Serves 4 (serving size: 1 cutlet and about 1/4 cup sauce)
Marsala cooking wine is a worthy addition to your pantry; it’s dry and sweet without being overpowering, and can cut through the richness of cream or stock. The alcohol will cook off as the sauce simmers. Adding butter at the end, a classic technique, gives the sauce its body and gloss. Serve this skillet main over polenta, mashed potatoes, or hot cooked brown rice. If you have leftover thyme, try steeping in chicken stock before making a risotto, tossing with roasted vegetables, or adding to a frittata.
2 tablespoons olive oil, divided
4 (4-oz.) skinless, boneless chicken breast cutlets
3/4 teaspoon black pepper, divided
1/2 teaspoon kosher salt, divided
1 (8-oz.) pkg. presliced button mushrooms
4 thyme sprigs
1 tablespoon all-purpose flour
2/3 cup unsalted chicken stock
2/3 cup Marsala wine
2 1/2 tablespoons unsalted butter
1 tablespoon chopped fresh thyme (optional)
Added sugars 0g
Calcium 19% DV
Potassium 16% DV
How to Make It
Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Sprinkle chicken with 1/2 teaspoon pepper and 1/4 teaspoon salt. Add chicken to pan; cook until done, about 4 minutes per side. Remove chicken from pan (do not wipe out pan).
Add remaining 1 tablespoon oil to pan. Add mushrooms and thyme sprigs; cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Sprinkle flour over mixture; cook, stirring constantly, 1 minute.
Add stock and wine to pan; bring to a boil. Cook until slightly thickened, 2 to 3 minutes. Remove pan from heat. Stir in butter, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon salt. Add chicken to pan, turning to coat. Discard thyme sprigs before serving. Sprinkle with chopped thyme, if desired.
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