Creamy Chicken Marsala

• ▢ 1½ lbs boneless skinless chicken breast cutlets (pounded to ¼-inch thick)
• ▢ 4 tablespoons all-purpose flour (for dredging)
• ▢ Salt and freshly ground black pepper
• ▢ 4 tablespoons extra-virgin olive oil (plus more as needed)

For the Sauce:

• ▢ 4 oz pancetta (chopped)
• ▢ 1 medium onion (finely chopped)
• ▢ 8 oz brown mushrooms (sliced)
• ▢ 3 cloves garlic (minced)
• ▢ 1 tablespoon all-purpose flour
• ▢ ¾ cup dry Marsala wine
• ▢ ¾ cup chicken stock
• ▢ ¼ cup heavy cream (or half-and-half for lighter)
• ▢ 2 tablespoons unsalted butter
• ▢ 2 tablespoons fresh flat-leaf parsley (chopped)

Prep the Chicken

• Remove chicken from the fridge 20–30 minutes before cooking. Season both sides generously with salt and pepper.

• Dredge each cutlet in flour, shaking off excess.

Brown the Chicken

• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

• Sear chicken in batches, 3–4 minutes per side, until golden and just cooked through.

• Transfer to a plate and tent loosely with foil to keep warm.

Build the Sauce

• Add pancetta to the same skillet. Cook until browned and crisp. Remove with a slotted spoon and set aside.

• Add a bit more oil if needed. Sauté the onion over medium heat until soft, about 3–4 minutes.

• Add mushrooms; cook until browned and liquid evaporates, 6–8 minutes.

• Stir in garlic and cook for 1 more minute. Season with salt and pepper.

• Sprinkle in 1 tablespoon flour and stir to coat everything evenly.

Deglaze & Simmer

• Raise heat to high. Pour in Marsala wine and boil 1–2 minutes to reduce and cook off alcohol.

• Add chicken stock and simmer another 3 minutes to slightly thicken.

• Lower heat to medium. Stir in the cream and simmer until the sauce coats the back of a spoon, about 2–3 minutes.

• Finish with butter and fresh parsley, stirring gently to combine.

Bring It Together

• Return chicken and pancetta to the skillet. Spoon sauce over the top and simmer for 1–2 minutes until everything is warmed through.

• Taste and adjust seasoning with salt and pepper as needed.

Erren’s Top Tips

• Pound your chicken evenly. Thinner cutlets mean faster, more even cooking and no dry spots.
• Don’t skip the flour dredge. It creates a golden crust and helps the sauce cling beautifully to the chicken.
• Cook mushrooms until they’re dry. If you stop too soon, the sauce will taste watery. Wait until they’re browned and caramelized.
• Use real Marsala wine. Skip the grocery-store “cooking wine”—it’s salty and flat. A dry Marsala makes all the difference.
• Finish with butter off the heat. Stirring in cold butter at the end gives the sauce a glossy, silky finish.

Variations & Add-Ins

• Creamier Sauce: Add up to ½ cup more cream for a richer, more indulgent finish.
• Lighter Version: Use half-and-half and skip the butter for a lighter but still flavorful sauce.
• Mushroom Lovers: Mix in wild mushrooms like shiitake or oyster for extra depth.
• Herby Twist: Swap parsley for fresh thyme or rosemary for a more aromatic sauce.
• Gluten-Free: Use a gluten-free flour blend for dredging and thickening.

Storage & Freezing

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of chicken stock or cream if the sauce thickens too much.
• Freezing: Chicken Marsala freezes surprisingly well! Cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw in the fridge overnight, then reheat slowly on the stovetop to bring the sauce back to life.