How Long to Cook Chicken Marsala (Skillet, Mushroom Marsala Wine Sauce) in the skillet

Preheat skillet to Medium-high sear (400°F surface) then medium simmer (205°F) for the sauce build. Prepare chicken marsala (skillet, mushroom marsala wine sauce) (4 boneless skinless chicken breasts butterflied and pounded to 1/2-inch (8 cutlets), seasoned and dredged lightly in flour; seared in 2 tbsp olive oil + 2 tbsp butter in a 12-inch stainless skillet in 2 batches; sauce built in the same pan with 10 oz sliced cremini or baby bella mushrooms, 3 minced garlic cloves, 3/4 cup dry Marsala wine (never sweet), 3/4 cup chicken broth, 1/2 cup heavy cream, and 2 tbsp cold butter to finish).

Cook for 20–25 mins total (8 min for 2 cutlet batches + 6 min mushroom sauté + 6–10 min sauce reduction and chicken re-warm). Flip at the 3-minute mark for even browning.

Mushrooms are deeply browned and have released and reabsorbed their liquid twice (a sign of proper high-heat sauté, not a steamed simmer); Marsala reduction has thickened to a light nappe (coats a spoon and drips slowly); sauce is a warm caramel-brown with visible ribbons of cream; cutlets read 165°F on a Thermapen when reheated in the sauce. Confirm internal temperature reaches 165°F (74°C) — USDA FSIS chicken minimum, hit in first pass on 1/2-inch cutlets, verified again after the sauce reheat. Rest for 3 minutes before serving.