Chicken Marsala Recipe

Prep and flatten

Pat chicken breasts dry with paper towels. Using a meat mallet or rolling pin, gently pound each breast between sheets of plastic wrap to an even thickness about 1/2" thick. Season both sides with 1 tsp Kosher salt and 1 tsp black pepper.

Dredge

Place the flour in a shallow dish and lightly dredge each seasoned breast, shaking off excess flour. Set on a plate and let rest 5 minutes to help coating adhere.

Sear

Heat a large skillet over medium-high heat and add 2 tbs olive oil and 2 tbs butter. When butter foams and oil shimmers, add chicken breasts (work in two batches if needed to avoid crowding). Sear 3-4 minutes per side until golden brown and just cooked through (internal temp 160°F/71°C). Transfer to a baking sheet and tent loosely with foil. Reserve pan drippings in skillet for the sauce.

Sauté mushrooms

In the same skillet with reserved drippings, add 1 tbs butter and 1 tbs olive oil over medium heat. Add the sliced cremini, shiitake, and wild mushrooms in a single layer (cook in batches if necessary). Let mushrooms brown without stirring for 2 minutes, then stir and cook until well browned, about 4–5 minutes total.

Aromatics

Add the minced shallot and garlic to the mushrooms and sauté 1–2 minutes until translucent and fragrant. Add the thyme and stir to combine.

Deglaze

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

Finish sauce

Add the chicken stock and simmer 1–2 minutes. Stir in the heavy cream and Dijon mustard (if using), simmer gently until sauce coats the back of a spoon, about 2 minutes. Season with 1/2 tsp Kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning. If sauce is too thin, simmer a minute longer; if too thick, add a splash of stock.

Return chicken

Return the seared chicken to the skillet, spooning sauce and mushrooms over each breast. Lay a Swiss cheese slice over each breast. Cover the skillet or transfer to a 375°F (190°C) oven for 3–5 minutes, just until cheese melts and chicken reaches 165°F (74°C) internal temperature.

Boil potatoes

Place cubed Yukon Gold potatoes in a pot and cover with cold water by 1 inch. Add 1 tsp Kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes.

Mash and whip

Drain potatoes well and return to pot or a warm bowl. Add 3 tbs butter, 1/2 cup heavy cream, and 2 tbs whole milk. Use a potato ricer or hand masher to break up potatoes, then whip with a hand mixer or whisk until smooth and airy. Season with 1 tsp salt and 1/2 tsp black pepper. Keep warm until plating.

Blanch or sauté

Bring a large pot of salted water to a boil. Add broccolini and blanch 1–2 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking, then drain. Alternatively, heat 1 tbs olive oil in a skillet over medium-high heat and sauté broccolini 4–5 minutes until tender-crisp and slightly charred.

Finish

Season broccolini with 1/2 tsp Kosher salt and 1/4 tsp black pepper. Squeeze lemon wedge over before serving.

Spoon a generous portion of whipped potatoes onto each plate. Place one chicken breast topped with melted Swiss cheese and a ladle of wild mushroom Marsala sauce next to the potatoes. Arrange a portion of broccolini alongside. Spoon a little extra sauce over the chicken and mushrooms. Garnish with chopped parsley if desired and serve immediately.