Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce. Maxime Iattoni

In the pantheon of Italian-American classics, few dishes enjoy as much acclaim as chicken marsala. A simple saute of flour-dusted chicken breasts with mushrooms and a classical pan sauce of chicken broth, fortified Marsala wine, and some aromatics, it hits pretty much all of our I’m hungry right NOW notes. Which is a good thing, as it also takes less than 45 minutes to make start to finish.

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A few things to keep in mind en route to marsala majesty. Take the time to pound your chicken breasts to an even thickness so they cook, well, evenly. Do so between layers of plastic wrap to reduce the risk of tearing. And dredge them in just enough flour to coat without creating a thick crust.

Oh, and if you’re using the same bottle of Marsala you bought back in college, consider it time to toss it for a new one. The fortified wine is built to last, but once the bottle’s open, that time’s better measured in weeks or months, not years. Need ways to use up the rest? We have some thoughts on that.

Get the recipe for Chicken Marsala »