Ingredients

12 oz. cremini mushrooms, sliced, rinsed, and dried

2 tablespoons butter

2 large boneless skinless chicken breasts

Salt and pepper, to taste

1 teaspoon garlic powder

¼ cup flour

1-2 tablespoons olive oil

2 cups chicken broth

½ beef bouillon cube

¼ cup heavy cream

1 teaspoon Worcestershire sauce

½ teaspoon onion powder

½ teaspoon mustard powder

¼ teaspoon dried thyme

¾ cup dry Marsala wine

2 tablespoons butter

1 medium shallot, minced

2 cloves garlic, minced

2 tablespoons flour

1/8 teaspoon Gravy Master or Kitchen Bouquet (optional)

Fresh parsley, for garnish

Instructions

Step 1: Combine the sauce mixture by mixing chicken broth, beef bouillon, heavy cream, Worcestershire sauce, onion powder, mustard powder, and dried thyme in a bowl. Set aside.

Step 2: Melt 2 tablespoons butter in a pan over medium-high heat. Add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until browned. Season lightly with salt halfway through. Remove mushrooms and set aside.

Step 3: Slice the chicken breasts in half lengthwise to create thinner cutlets. Cover with plastic wrap and pound each to about ½ inch thickness with a meat mallet. Pat dry.

Step 4: Season chicken with salt and pepper. Mix garlic powder and flour, then coat both sides of the chicken with this mixture.

Step 5: Heat olive oil in a large pan over medium-high heat. Sear chicken in batches for 4-5 minutes per side until golden brown. Remove and set aside.

Step 6: With heat off, add Marsala wine to the pan. Turn heat back to medium and scrape the pan bottom to loosen browned bits. Allow wine to reduce by half, about 5-6 minutes.

Step 7: Add 2 tablespoons butter, minced garlic, and shallots to the pan. Cook for 1 minute until fragrant.

Step 8: Stir in 2 tablespoons flour and cook continuously for 2 minutes, letting it darken to a rich brown.

Step 9: Gradually add the prepared sauce mixture, stirring constantly. Bring to a boil, then lower heat to simmer and cook uncovered for 7-10 minutes until thickened. Optionally add Gravy Master or Kitchen Bouquet for deeper color.

Step 10: Return mushrooms and chicken to the pan. Spoon sauce over chicken, partially cover, and heat through for 3-4 minutes.

Step 11: Garnish with fresh parsley and serve immediately.

Tips & Variations

To keep mushrooms firm and flavorful, rinse quickly and dry thoroughly before cooking to avoid a waterlogged texture.

Use dry Marsala wine for the best balance of sweetness and acidity. Sweet Marsala can alter the dish’s flavor.

Pound the chicken evenly for quick, uniform cooking and tender texture.

For a dairy-free version, omit the butter and substitute heavy cream with coconut cream or a plant-based alternative.

FAQs

Can I use a different type of mushroom?

Yes, white button mushrooms or portobello slices work well, but cremini mushrooms are preferred for their firm texture and robust flavor.

What can I substitute for Marsala wine?

If Marsala wine is unavailable, dry sherry or a combination of white grape juice and a splash of balsamic vinegar can provide a similar depth of flavor.