Chicken Marsala Recipe

Prepare breasts

If breasts are thick, butterfly or slice horizontally to make 4 cutlets about 1/2 inch thick. Pat dry with paper towels.

Season both sides of each cutlet with salt and black pepper.

Place the flour in a shallow dish and lightly dredge each cutlet, shaking off excess. Set dredged cutlets on a plate.

In a large skillet over medium-high heat, add 1 tablespoon olive oil and 2 tablespoons butter. When butter foams and is hot (but not brown), add chicken cutlets in a single layer (work in batches if necessary).

Cook cutlets 3–4 minutes per side until golden-brown and just cooked through (internal temperature 165°F / 74°C). Transfer cooked cutlets to a warm plate and tent with foil.

In the same skillet over medium heat, add 1 tablespoon butter. Add the sliced mushrooms in an even layer and cook, without stirring for 2 minutes, then stir and continue cooking 3–4 minutes until mushrooms are browned and have released their liquid.

Add the minced shallot and garlic to the mushrooms and cook 1 minute until fragrant, stirring so they don't burn.

Carefully pour in 3 tablespoons Marsala wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let wine reduce by about half, about 1–2 minutes.

Add 3 tablespoons chicken stock and 1 teaspoon fresh thyme leaves. Stir and let the sauce simmer 1–2 minutes to meld flavors.

If using, stir in 2 tablespoons heavy cream for a silkier sauce and simmer 1 minute. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Return the cooked chicken cutlets to the skillet, spoon the sauce and mushrooms over them, and cook together 1–2 minutes more to reheat and marry flavors.

Remove from heat, stir in 1 tablespoon fresh chopped parsley, and spoon extra sauce over the chicken. Serve immediately.