Chicken Marsala Recipe

Prepare the chicken

Place each chicken breast between two sheets of plastic wrap or in a zip-top bag. Pound to an even thickness of about 1/2 inch using a meat mallet or rolling pin. Trim any fat and cut larger breasts in half horizontally to make 4 cutlets if needed.

Season both sides of the pounded chicken with 1 tsp kosher salt and 1 tsp black pepper.

Set up a dredging station: place 1 cup all-purpose flour in a shallow dish. In a second shallow bowl, whisk together 1 large egg and 2 tbsp milk to make an egg wash.

Dredge each chicken cutlet in flour, shaking off excess, dip into egg wash, then lightly dredge again in flour for a thin, even coating. Shake off excess flour and set on a platter.

Heat a large skillet over medium-high heat and add 2 tbsp olive oil and 1 tbsp unsalted butter. When the oil is shimmering and butter foaming, add the chicken (work in batches to avoid crowding). Cook 3–4 minutes per side until golden brown and an instant-read thermometer reads 160°F (will finish cooking in sauce). Transfer cooked cutlets to a plate and tent with foil.

Reduce heat to medium. Add the remaining 1 tbsp unsalted butter to the same skillet. Add 8 oz sliced mushrooms and a pinch of salt. Cook, stirring occasionally, 5–6 minutes until mushrooms are browned and have released most of their liquid.

Add 1 finely chopped shallot and 2 minced garlic cloves to the mushrooms. Sauté 1–2 minutes until fragrant and shallots are translucent, taking care not to burn the garlic.

Pour in 3 tbsp dry Marsala wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer and reduce by about half, ~2–3 minutes.

Stir in 3 tbsp low-sodium chicken broth and simmer 1–2 minutes. Return the browned chicken cutlets and any accumulated juices to the skillet, nestling them into the sauce. Simmer gently 3–5 minutes until chicken reaches 165°F and sauce slightly thickens.

Off heat, stir in 1 tbsp heavy cream to enrich the sauce and 1 tsp fresh thyme leaves if using. Taste and adjust seasoning with up to 1 tsp salt and 1 tsp black pepper as needed.

Sprinkle 1 tbsp chopped fresh parsley over the chicken and sauce before serving.