Eosinophilic Esophagitis Friendly One-Pan Chicken Marsala
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Learn more →Ingredients
4 servings
- 2 large boneless, skinless chicken breasts (about 1.5 lb total)
- ½ tsp kosher salt
- ¼ tsp black pepper
- ⅓ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 3 tbsp olive oil, divided
- 2 tbsp unsalted butter, divided
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 10 oz cremini mushrooms, thinly sliced
- 3 cloves garlic, minced
- ¾ cup dry marsala wine
- ¾ cup low-sodium chicken broth
- 1 tsp fresh thyme leaves
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Halve each chicken breast horizontally to make 4 thin cutlets. Place them between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness. Season both sides with the salt and pepper, then dredge each cutlet in the flour, shaking off any excess.
- 2
Heat 2 tbsp of the olive oil and 1 tbsp of the butter in a 12-inch skillet over medium-high heat until the butter is melted and the foam subsides. Add 2 cutlets and sear undisturbed for 3–4 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for 2–3 minutes more, until the chicken reaches 165°F (74°C) on an instant-read thermometer. Transfer to a plate and tent loosely with foil. Repeat with the remaining 1 tbsp olive oil and the second batch of cutlets, then transfer those to the plate as well.
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