Chicken Marsala

Ingredients

• 1.5 lbboneless chicken breasts$10.12
• 8 ozcremini mushrooms, sliced$3.37
• 0.75 cupMarsala wine$2.19
• 0.5 cupchicken broth$0.32
• 0.5 cupall-purpose flour$0.18
• 4 tbspunsalted butter$0.63
• 2 tbspolive oil$0.53
• 2 eachgarlic cloves, minced$0.35
• 2 tbspfresh parsley, chopped$0.29
• 1 tspkosher salt$0.02
• 0.5 tspblack pepper$0.08
• Total for 4 servings$18.08

Most of the cost is boneless chicken breasts ($10.12) and cremini mushrooms, sliced ($3.37). With oil, spices and staples already at home, the shop drops to about $14.84. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Season the chicken cutlets on both sides with half the kosher salt and half the black pepper. Place the all-purpose flour in a wide shallow dish, stir in the remaining salt and pepper, then dredge each cutlet in the flour and shake off the excess.
2. Heat 1 tablespoon of the olive oil and 1 tablespoon of the unsalted butter in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and sear for 3 to 4 minutes per side until deep golden brown and the internal temperature reaches 165°F (74°C) with no pink remaining, then transfer to a plate.
3. Add the remaining 1 tablespoon olive oil and 2 tablespoons of the unsalted butter to the empty skillet over medium heat. Add the sliced cremini mushrooms and cook without stirring for 3 minutes, then sauté for another 3 to 4 minutes until browned and tender; stir in the minced garlic and cook for about 1 minute until fragrant.
4. Pour the Marsala wine and chicken broth into the pan, scraping up all the browned bits from the bottom with a wooden spoon. Simmer over medium heat for 4 to 5 minutes until the liquid reduces by about half.
5. Return the chicken and any collected resting juices to the pan, swirl in the remaining 1 tablespoon of unsalted butter to emulsify the sauce, and simmer gently for 2 minutes until the chicken is hot and the sauce coats the back of a spoon.
6. Garnish with the chopped fresh parsley and spoon the warm mushroom and Marsala sauce over the cutlets before serving.