Chicken Marsala Recipe

Bring water and milk to a gentle boil in a medium saucepan over medium-high heat. Add salt.

Slowly whisk in stone-ground grits. Reduce heat to low and simmer, covered, stirring frequently to prevent lumps and sticking, for 18–20 minutes until thick and tender (follow package if different).

Stir in butter and grated cheddar until melted and smooth. Season with pepper. Keep covered and warm while you finish the rest of the dish.

Clean mushrooms with a damp towel and slice thickly.

Heat 1 tablespoon butter in a large skillet over medium-high heat until foaming. Add mushrooms in a single layer and let cook undisturbed 3–4 minutes to develop color.

Stir mushrooms, add minced garlic and thyme, and cook 1–2 minutes more until aromatic. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer mushrooms to a bowl and reserve pan juices for the sauce.

Pound chicken breasts to an even thickness (about 1/2 inch) or slice each breast horizontally to make cutlets. Season both sides with 1 teaspoon salt and 1/2 teaspoon pepper.

Place flour in a shallow dish and dredge each chicken piece, shaking off excess.

Heat 1 tablespoon olive oil and 2 tablespoons butter in the same large skillet over medium-high heat until sizzling. Add chicken and cook 3–4 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Transfer to a plate and tent with foil to keep warm. Do not wipe skillet.

Reduce heat to medium and add 1 tablespoon butter to the skillet with browned bits. Add chopped shallot and cook 1–2 minutes until softened; add 1 teaspoon minced garlic and cook 30 seconds until fragrant.

Carefully pour in 3 tablespoons dry Marsala wine to deglaze the pan, scraping up browned bits. Allow wine to simmer and reduce by half, about 1–2 minutes.

Add 3 tablespoons chicken stock and simmer another 1–2 minutes. Stir in 1/2 cup heavy cream and 1/2 teaspoon Dijon mustard. Simmer gently until the sauce thickens slightly, about 2–3 minutes.

Return mushrooms and any accumulated juices to the skillet and stir to combine. Taste and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir in chopped parsley and remove from heat.

Nestle cooked chicken back into the sauce to warm for 1 minute, spooning sauce over the pieces to coat.

Spoon a bed of creamy grits onto each plate (about 1/2 cup grits per serving).

Place chicken cutlets over the grits and spoon generous amounts of Marsala cream sauce and mushrooms over the top.

Garnish with additional chopped parsley if desired and serve immediately.