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Overview
Cook the chicken cutlets flat so they stay tender from edge to edge. Brown them quickly, then make the mushroom and Marsala sauce in the same skillet.
Time and temperature
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| Texture | Bath setting | Cook time |
|---|---|---|
| Tender & Juicy | 150°–155°F | 1–2 hours |
Choose the time that matches the texture you want. Start timing when the bag goes into the fully heated water bath, and read the Cook safely section before serving.
Choose your texture
- 150°–155°FTender & Juicy
- Juicy, evenly cooked cutlets that stay tender under the mushroom-Marsala sauce.
Best for
- Classic Marsala dinners
- Date night
- Italian restaurants
Tips
- Use dry Marsala wine, not sweet
- Mix mushroom varieties for depth
- Don't skip the flour — it thickens the sauce
Get it ready
- Pound each breast cutlet to an even thickness while keeping its edges whole.
- Season both broad faces so the mushroom sauce does not carry all the flavor.
- Lay every cutlet completely flat in its own sealed bag with no overlap or stacking.
Finish and serve
- Take the cutlets out of the bag, pat them dry, and dust them lightly with flour.
- Brown the cutlets in hot oil and butter, then move them to a plate.
- Cook the mushrooms until golden, deglaze with dry Marsala, and reduce until glossy.
- Return the chicken just long enough to coat it with sauce, then serve.
Useful tips
- Use dry Marsala wine rather than sweet Marsala so the reduced mushroom sauce stays savory and balanced.
- Use clean utensils and plates after opening the bag, keep cooked chicken away from raw-poultry juices and equipment, and serve right away.
Cook safely
Use the bath time for texture, then use a food thermometer before serving. Check the thickest part of every piece of chicken, away from the bone. Every spot should reach 165°F. If any spot is cooler, keep cooking and check it again. Use clean plates and utensils, and keep cooked poultry away from raw juices.