Golden pan-seared chicken cutlets and browned baby bella mushrooms in a savory dry Marsala sauce, finished with butter and served over tender egg noodles.
$27.18
Per Serving
$6.80
Total
55 min
Prep
15 min
Cook
40 min
Difficulty
hard
Servings
100%
100%
Boneless skinless chicken breast cutlets, about 1/2 inch thick · 1.5 Pound
Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Cutlets (opens in a new tab)
68%
Low-sodium chicken broth · 1.5 Cup
FREE RANGE CHICKEN BROTH LOW SODIUM - SIMPLE TRUTH ORGANIC - 32 OZ (opens in a new tab)
Sale
39%
Dry Marsala wine · 1 Cup
Florio Vecchioflorio Dry Grillo Italy White Dessert Wine (opens in a new tab)
Sale
32%
25%
20%
9%
3%
3%
2%
Water · 4 Quart
Tap water
0%
Measuring Cups
Measuring Spoons
Knife
Cutting Board
Colander
Tongs
Instant-read thermometer
Wooden spoon
Shallow dish
12-inch heavy skilletKnifeCutting BoardWash your hands with soap and water before starting. Rinse the mushrooms under running water, trim any damaged areas, and dry thoroughly before slicing. Mince the garlic. Keep these ingredients separate from the raw chicken.
Measuring CupsMeasuring SpoonsBring the 4 quarts water and 1 teaspoon salt to a boil in the pot. If it boils before the sauce is underway, cover and reduce the heat to maintain a gentle simmer.
Measuring CupsMeasuring SpoonsShallow dishPat the chicken dry with paper towels. Season both sides with the allocated 3/4 teaspoon salt and all the black pepper. Put the flour in the shallow dish, lightly coat each cutlet, and shake off the excess. Discard the remaining flour. Wash your hands after handling the chicken and flour.
Do not rinse raw chicken; wash hands, utensils, and surfaces after contact with raw chicken and flour.
Measuring SpoonsTongs12-inch heavy skilletHeat 1 tablespoon olive oil in the skillet over medium-high heat until shimmering. Add 2 cutlets without overlapping and sear for about 3 minutes per side, until golden brown. Transfer to the holding plate; the chicken will finish cooking in the sauce. Repeat with the second tablespoon olive oil and the remaining 2 cutlets. Reduce the heat slightly if the flour begins to scorch.
Measuring SpoonsWooden spoon12-inch heavy skilletAdd the remaining 1 tablespoon olive oil and 1 tablespoon butter to the same skillet. Add the mushrooms and spread them across the pan. Cook over medium-high heat for 10–12 minutes, stirring occasionally, until their released moisture evaporates and they are well browned. Stir in the allocated 1/4 teaspoon salt and the garlic; cook for 30 seconds.
Measuring CupsWooden spoon12-inch heavy skilletRemove the skillet from the burner and carefully pour in the measured Marsala. Return the skillet to medium-high heat and scrape up the browned bits with the wooden spoon. Simmer for 4–5 minutes, until the wine has reduced by about half.
Keep the skillet off an open flame while adding the Marsala; pour from a measuring cup, not directly from the bottle.
Measuring CupsMeasuring SpoonsColanderWooden spoon12-inch heavy skilletStir the chicken broth into the skillet and bring to a lively simmer. Meanwhile, return the noodle water to a full boil and add the egg noodles. Cook according to the package timing until just tender, stirring occasionally. When ready, drain promptly, return them to the pot, and toss with the allocated 1 tablespoon butter. Cover briefly if the chicken needs another minute.
TongsInstant-read thermometerWooden spoon12-inch heavy skilletWhile the noodles cook, simmer the mushroom sauce uncovered for 5–7 minutes, stirring occasionally, until reduced by roughly one-third and beginning to lightly coat a spoon. Return the chicken and its accumulated juices to the skillet. Reduce the heat to medium-low and simmer gently for 2–4 minutes, turning once, until each cutlet reaches 165°F in its thickest part. Insert the thermometer sideways into thin cutlets for an accurate reading.
Clean the thermometer before and after use; check that every cutlet reaches 165°F in its thickest part.
Wooden spoon12-inch heavy skilletRemove the skillet from the heat. Add the remaining 2 tablespoons butter and gently stir it into the sauce around the chicken until melted and glossy. The finished sauce should lightly coat the chicken while remaining loose enough to spoon over the noodles.
Divide the buttered noodles among four plates. Add 1 cutlet to each plate, then divide all the mushrooms and sauce evenly among the four portions. Serve immediately.
Do not reuse the chicken-holding plate for serving unless it has been washed.
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