Italian-American · plate
Chicken Marsala with Mushrooms and Snap Peas
Chicken cutlets, mushrooms, and crisp snap peas share a savory Marsala pan sauce in one skillet.
Total time35 min
Hands-on28 min
Cleanuplow
Serves4
Cook
Make dinner
- 01
Season the chicken and dust it with flour. Heat oil in a large skillet and cook until browned and 165°F, 3 to 4 minutes per side; transfer to a plate.
- 02
Cook the mushrooms in the skillet until browned, 5 minutes. Add snap peas and cook for 2 minutes.
- 03
Pour in Marsala and broth, scraping up browned bits. Simmer until reduced by about one-third, 4 to 5 minutes.
- 04
Swirl in butter, return the chicken, and turn each piece in the sauce before serving with the vegetables.
Make it work
Useful swaps
- Use green beans instead of snap peas.
- Gluten-free flour works for dusting the chicken.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
