Chicken Marsala Recipe

Prep and pound

Slice each chicken breast horizontally to make 2 cutlets if breasts are thick (you should have about 4 thin cutlets). Place between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to about 1/4 inch thickness. Pat dry with paper towels.

Season and set up dredging station

In a shallow bowl combine 3 tablespoons flour, 1 teaspoon salt, and 1 teaspoon black pepper. In a second bowl whisk 2 eggs with 2 tablespoons milk. In a third shallow bowl combine breadcrumbs and 2 tablespoons grated Parmesan.

Dredge and bread

Lightly coat each cutlet in the seasoned flour, shaking off excess, dip into the egg mixture, then press into the breadcrumb-Parmesan mixture until evenly coated on both sides. Place breaded cutlets on a sheet tray and let rest 5 minutes to adhere.

Pan-fry chicken

Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat until the butter foams. Add breaded cutlets (work in batches if needed) and cook 3-4 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Transfer cooked cutlets to a plate and tent with foil to keep warm. Reserve pan drippings in skillet for the sauce.

Prepare mushrooms and aromatics

While chicken rests, wipe mushrooms clean and slice into 1/4-inch slices. Finely chop the shallot and mince the garlic.

Sauté mushrooms

Return skillet with reserved drippings to medium heat. Add 1 tablespoon butter and 1 teaspoon olive oil. When hot, add sliced mushrooms in a single layer and let them brown without stirring for 2 minutes, then stir and cook another 2-3 minutes until nicely browned. Season lightly with a pinch of salt and pepper. Push mushrooms to one side.

Cook shallot and garlic

Add the chopped shallot to the cleared side of the pan and sauté for 1-2 minutes until softened, then add minced garlic and cook 30 seconds more until fragrant. Stir together with the mushrooms.

Deglaze with Marsala

Pour 3 tablespoons dry Marsala wine into the skillet to deglaze, scraping up brown bits from the bottom with a wooden spoon. Let the wine simmer and reduce by about half (1-2 minutes) so the alcohol cooks off and the flavor concentrates.

Add stock and thicken

Stir in 3 tablespoons chicken stock. In a small bowl whisk 1 teaspoon flour into 2 tablespoons heavy cream until smooth (this helps thicken the sauce without lumps). Add the cream mixture to the skillet and simmer gently for 1-2 minutes until the sauce slightly thickens.

Finish sauce

Season the sauce with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon lemon juice if using. Taste and adjust seasoning. Stir in any accumulated juices from the plated chicken. If sauce is too thin, simmer another minute; if too thick, add a splash of stock.

Return chicken to pan

Nestle the cooked cutlets back into the skillet, spooning sauce and mushrooms over them. Heat briefly (1-2 minutes) to rewarm the chicken and marry flavors—do not simmer aggressively or the breading will soften too much.

Garnish and serve

Turn off heat and sprinkle 1 tablespoon chopped fresh parsley over the chicken. Serve immediately with sauce spooned over the cutlets.