Italian-American · main

Skillet Chicken Marsala

Skillet Chicken Marsala reads richness 7.4, umami 6.1 and salinity 4.7 on Palate's 0–10 flavor X-ray — a Italian-American main, about 34 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Richness 7.4 · Umami 6.1 · Salinity 4.7 · Allium 3.5 · Herbaceous 3.1 · Earthy 2.8 · Sweetness 2.5 · Fruity 1.9 · Sourness 1.4 · Nutty 1.3 · Warm Spice 1.3 · Bitterness 1.3 · Floral 1.1 · Citrus 0.8 · Heat 0.7

What's in it (13)

Time & effort: about 34 min · effort: involved

Nutrition (per 100 g, engine-estimated): 108.4 kcal, 14.4 g protein, 4 g fat, 5.1 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

  1. Season the chicken cutlets on both sides with 1/2 tsp of the salt and the pepper, then dredge each piece in the flour, shaking off the excess; set on a plate.
  2. Heat 2 tbsp of the olive oil and 1 tbsp of the butter in a large skillet over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the cutlets until deeply golden and just cooked through, 2-3 minutes per side (internal temp 165°F); transfer to a clean plate and tent loosely with foil.
  3. Add remaining 1 tbsp olive oil to the skillet. Add mushrooms in a single layer and cook without stirring until well browned on the first side, 4-5 minutes, then stir and continue cooking until deeply caramelized and any released liquid has evaporated, 4-5 minutes more.
  4. Add garlic and cook, stirring, until fragrant, about 30 seconds.
  5. Pour in Marsala wine, scraping up the browned bits from the bottom of the pan with a wooden spoon; simmer until reduced by half, 3-4 minutes.
  6. Add chicken broth and thyme; simmer until the sauce is reduced by about a third and lightly thickened, 5-6 minutes.
  7. Stir in cream and remaining 1/4 tsp salt; return the chicken and any accumulated juices to the skillet, spooning sauce over the top, and simmer until the chicken is warmed through and the sauce coats the back of a spoon, 2-3 minutes.
  8. Remove from heat, swirl in the remaining 1 tbsp butter until glossy, then taste and adjust salt. Scatter with parsley and serve.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.