Skillet Chicken Marsala for Two
Tender chicken cutlets in a savory mushroom and Marsala wine sauce. Comfort-food classic, scaled for a small table.
Pan: 10- or 12-inch skillet
Why it works for two
One chicken breast, sliced in half horizontally, gives you two thin cutlets — perfect for two people and quick to cook. Thin, even pieces cook through before the outside dries out.
Method
- Slice the chicken breast in half horizontally to make two thin cutlets. Cover with plastic wrap and gently pound to an even ¼–½-inch thickness. Season and dredge lightly in flour.
- Heat the oil and ½ tbsp butter in the skillet over medium-high heat. Cook the cutlets for 3–4 minutes per side until golden and cooked to 165°F. Move to a plate.
- Add the mushrooms to the pan and cook for 5 minutes, stirring occasionally, until browned. Add the shallot for 1 minute.
- Pour in the Marsala and simmer for 1 minute, scraping the pan. Add the broth and simmer for 3–4 minutes until slightly thickened.
- Swirl in the remaining butter, return the chicken and any juices to the pan, and spoon the sauce over. Garnish with herbs.
Skill spotlight: Pounding & searing cutlets
Pounding cutlets to an even thickness means every part cooks at the same rate. Use the flat side of a meat mallet or the bottom of a small heavy pan, working from the center outward.
📏 Scaling & planning
- For one, use a single small breast cut into one cutlet and halve the sauce.
- Serving four? Use two breasts and cook the cutlets in two batches.
🥡 If there's any left
- Slice leftover chicken and serve over buttered noodles or rice the next day.
- Keeps for up to 3 days refrigerated.
Want to learn more techniques? Visit our kitchen skills guide.
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