Chicken Marsala With Sautéed Baby Bella Mushrooms, Creamy Grits, Marsala Cream Sauce Recipe

Bring 3 cups water and 1 cup milk to a gentle boil in a medium saucepan. Add 1 tsp salt.

Slowly whisk in 1 cup stone-ground grits, reduce heat to low, and cook, stirring frequently, until thick and creamy — about 20–25 minutes for stone-ground (10–15 minutes for quick grits). Keep lid tilted to prevent splatter.

Stir in 2 tbs unsalted butter and 1/2 cup grated sharp cheddar until melted and smooth. Adjust seasoning with 1/4 tsp black pepper and more salt if needed. Keep warm on very low heat, covered.

Butterfly each of the 4 chicken breasts (or pound between plastic wrap) to an even thickness about 1/2 inch. Pat dry with paper towel.

Season both sides with 1 tsp salt and 1/2 tsp black pepper.

Place 3/4 cup all-purpose flour in a shallow dish and lightly dredge each chicken piece, shaking off excess.

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 2 tbs unsalted butter. When foaming subsides and pan is hot, add chicken (work in batches if needed) and cook until golden brown, about 3–4 minutes per side, transferring cooked chicken to a plate and tenting with foil. Reserve pan fond.

In the same skillet used for the chicken (wipe briefly if charred bits get too dark), add 1 tbs olive oil and 1 tbs unsalted butter over medium heat.

Add 10 oz sliced baby bella mushrooms and spread in an even layer. Let cook undisturbed 3–4 minutes to develop color, then stir.

Add 2 minced garlic cloves, 1 tsp fresh thyme leaves, 1/2 tsp salt and 1/4 tsp black pepper. Cook 1–2 more minutes until mushrooms are tender and garlic is fragrant. Transfer mushrooms to a bowl and reserve any pan juices.

With pan over medium heat, add 1 tbs unsalted butter. Add 1 finely chopped shallot and 1 minced garlic clove, sauté 1–2 minutes until softened and translucent but not browned.

Add 3 tbs dry Marsala wine to deglaze the pan, scraping up any browned bits (fond). Let the wine reduce by about half, 1–2 minutes.

Pour in 1 cup chicken stock and bring to a simmer. Stir in 1 tsp all-purpose flour to slightly thicken (whisk to avoid lumps). Simmer 3–4 minutes to reduce slightly.

Lower heat to medium-low and stir in 3/4 cup heavy cream. Simmer gently until sauce coats the back of a spoon, about 3–5 minutes. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper.

Return the cooked chicken to the skillet, nestling into the sauce, and spoon sauce over each piece. Add the sautéed mushrooms back into the pan and simmer together 2–3 minutes until chicken is heated through and flavors meld. Stir in 1 tbs chopped fresh parsley and finish with 1 tbs unsalted butter for gloss, swirling into sauce.

Spoon creamy grits onto plates (about 3/4 cup per serving). Place a chicken breast over the grits, spoon Marsala cream sauce and mushrooms over the chicken.

Garnish with remaining chopped parsley and a lemon wedge if desired. Serve immediately.