Chicken Marsala Recipe

Prepare chicken

If breasts are thick, slice each horizontally into 2 cutlets or pound to 1/2" thickness between plastic wrap. Pat dry with paper towels.

Season both sides of each cutlet with 1 tsp salt and 1 tsp black pepper (divide between pieces). Place flour on a shallow plate and lightly dredge each cutlet, shaking off excess.

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 2 tbs butter. When butter foams and is hot (but not burning), add chicken in a single layer without crowding (work in two batches if needed).

Cook each side 3-4 minutes until golden brown and an instant-read thermometer reads 160°F (final carryover will reach 165°F). Transfer cooked cutlets to a plate and tent loosely with foil to keep warm. Wipe out skillet if there is excessive burnt flour bits, leaving fond.

Reduce heat to medium. Add 1 tbs butter to the skillet. Add sliced mushrooms and a pinch of salt. Saute, stirring occasionally, 5-7 minutes until mushrooms are browned and their liquid has mostly evaporated.

Add the minced shallot and garlic to the mushrooms. Cook 1-2 minutes until softened and fragrant, taking care not to burn the garlic.

Pour in 3 tbs dry Marsala wine to deglaze the pan, scraping up browned bits. Let the wine simmer and reduce by about half, about 2-3 minutes.

Add 3 tbs chicken stock and simmer another 2-3 minutes to slightly thicken and meld flavors.

Stir in 2 tbs heavy cream and 1 tbs butter to enrich the sauce; simmer 1-2 minutes until the sauce is glossy and slightly thickened. Taste and adjust seasoning with salt and pepper to taste. Stir in 1 tbs fresh lemon juice to brighten the sauce.

Return the chicken cutlets and any accumulated juices to the skillet, spooning sauce over each piece. Simmer gently 2-3 minutes to reheat the chicken and allow flavors to combine. Do not overcook.

Sprinkle 2 tbs chopped fresh parsley over the chicken and sauce. Serve immediately.