Chicken Marsala with Marinara Wine Reduction

Instructions

1. 1

   Slice the chicken breasts into thin cutlets and season both sides with salt and black pepper.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

3. 3

   Add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced onion and cook for 2-3 minutes until softened.

4. 4

   Add the sliced cremini mushrooms and cook for another 4-5 minutes, stirring occasionally, until the mushrooms are browned and their moisture has evaporated.

5. 5

   Add the minced garlic and cook for 30 seconds until fragrant.

6. 6

   Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let the wine reduce by half, about 4-5 minutes.

7. 7

   Stir in the marinara sauce and return the chicken cutlets to the skillet. Simmer everything together for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.

8. 8

   Taste and adjust seasoning with additional salt and pepper if needed.

9. 9

   Sprinkle with freshly chopped parsley before serving. Serve hot, spooning the sauce and mushrooms over the chicken.