Classic Chicken Marsala Recipe

Prepare and flatten chicken

Slice each chicken breast in half horizontally to make two thinner cutlets (or butterfly and then pound to 1/4-inch thickness). Season both sides with kosher salt and black pepper.

Dredge

Place the flour in a shallow dish. Lightly dredge each chicken cutlet in flour, shaking off excess so they are lightly coated.

Brown the chicken

In a large skillet over medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil. When hot and shimmering, add chicken cutlets (work in batches if needed so they don't crowd). Cook 2–3 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Transfer cooked cutlets to a plate and tent loosely with foil.

Reduce heat to medium. Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Add sliced mushrooms in a single layer (if crowded, cook in two batches) and cook without stirring for 2 minutes to develop color, then stir and cook another 2–3 minutes until browned and any liquid has evaporated.

Add chopped shallot and cook 1–2 minutes until softened. Add minced garlic and cook 30–45 seconds until fragrant, taking care not to burn.

Deglaze the pan: pour in the Marsala wine and, using a wooden spoon, scrape up any browned bits from the bottom of the skillet. Let the wine simmer and reduce by about half (1–2 minutes).

Add chicken stock and continue to simmer 1–2 minutes to blend flavors and slightly reduce. If you prefer a creamier sauce, stir in heavy cream and simmer another 1 minute until slightly thickened.

Return the browned chicken cutlets and any accumulated juices back to the skillet, spooning sauce and mushrooms over the top. Simmer gently 1–2 minutes to reheat the chicken and marry flavors. Taste and adjust seasoning with salt and pepper if needed.

Remove from heat. Stir in remaining 1 tablespoon butter to enrich and gloss the sauce. If using, squeeze a little lemon over the chicken for brightness and sprinkle chopped parsley before serving.