Easy Chicken Marsala (no cream)

A saute pan of Chicken Marsala without cream, topped with mushroom sauce and herbs.

5 from 1 vote

Crisp chicken breast cutlets topped with an Italian Marsala-mushroom sauce. Easy and elegant. Serve with green beans or broccolini drizzled with olive oil and finely grated Parmesan cheese. For gluten-free, use coconut flour to dust your chicken or skip this step.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: American, Italian

Servings:

Calories: 631kcal

Author: Sally Cameron

Equipment

12" saute or fry pan

Ingredients

Chicken Cutlets

1 ¼ pounds boneless skinless chicken breasts
¾ teaspoon sea salt
½ teaspoon granulated garlic powder optional
½ teaspoon ground black pepper
⅓ cup all purpose flour or gluten-free flour
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter or use all olive oil

Marsala Sauce

3-4 ounces finely diced pancetta
8-10 ounces cremini or brown small mushrooms stemmed, briefly rinsed, and sliced thin
2 large garlic cloves chopped fine or microplaned
1-2 teaspoons tomato paste
1 cup dry Marsala wine
½ cup chicken broth low sodium
1 tablespoon fresh chopped oregano 1 teaspoon dried
1 teaspoon fresh chopped parsley optional for garnish
2-3 tablespoons unsalted dairy or plant butter

Instructions

Prep mushrooms

Trim the mushroom stems flush with the base. Hold 2 to 3 mushrooms in your hands and quickly rinse them under a light trickle of cold water, gently rubbing with your fingers to clean them. Dry the mushrooms well on paper towels.

Brown the pancetta

On a plate or small sheet tray, fold up several layers of paper towels. In a 12" skillet or fry pan over medium heat, cook the pancetta until crisp and golden. Pour the pancetta onto the paper towels and drain off fat. Wipe out the pan with a paper towel.

Slice the cutlets

Place the chicken breasts flat on a cutting board with the rounded, smooth side facing up. Trim off any tenders and set them aside to cook with the cutlets. Place the palm of your hand gently but firmly on top of one chicken breast.
Using a thin, sharp slicing knife, cut the breast horizontally into 2 even cutlets, keeping the knife parallel to the cutting board. Aim slightly high so the bottom piece does not end up too thin.

Season Cutlets

Season both sides of the chicken with salt, pepper, and granulated garlic. Dust lightly and evenly with flour on both sides, then shake off the excess.

Cook Cutlets

Heat the same pan over medium heat and add the oil and butter. When hot, add the chicken cutlets, rounded side down first. Cook until golden brown on the first side, 3-5 minutes, then turn and cook 1 to 2 minutes more, depending on thickness. The cutlets should feel firm to the touch with just a little give. Remove to a plate, cover loosely, and keep warm while you make the sauce.

Make the Marsala Sauce

In the same pan over medium heat, add the sliced mushrooms. The pan may seem dry at first, but the mushrooms will release their moisture as they cook. Continue cooking until the moisture evaporates and the mushrooms begin to brown, then add 1 tablespoon of butter.

Finish the sauce and serve

Add the pancetta back to the pan along with the garlic and tomato paste. Cook for 1 minute, stirring. Add the Marsala, chicken broth, and oregano. Cook until the sauce is reduced by about half and beginning to thicken. Finish with the last tablespoon of butter if desired.
For a slightly thicker sauce, mix the cornstarch with an equal amount of water, stir it into the pan, and cook 1 minute longer.

To serve

Place the chicken cutlets on warm plates and spoon the Marsala mushroom sauce over the top. Garnish with parsley if desired.

Notes

Substitutions and Variations

Skip the pancetta – If you don’t have pancetta, you can leave it out. The sauce will still be delicious, just a little less rich and savory. Or try chopped prosciutto.
Use bacon instead – A small amount of chopped bacon can work in place of pancetta. It will add a smokier flavor, and be a little less traditional.
Grain-free option – For a grain-free version, you can skip the flour and sear the chicken as directed. The sauce will be a little thinner, so let it reduce a bit longer or finish with a little butter to help it come together. You can also use a grain-free flour such as cassava flour or coconut flour for a light coating on the chicken.

Nutrition