Chicken Marsala Recipe

Prepare cutlets

Slice each chicken breast horizontally to make two thinner cutlets (or pound between plastic wrap to about 1/4-inch thick). Pat dry with paper towels.

Season both sides of the cutlets with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up a dredging station: whisk the egg in a shallow bowl; combine 3 tbs flour with a pinch of salt on a plate. Lightly coat each cutlet in flour, tapping off excess, then dip in egg and let excess drip off.

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 2 tbs unsalted butter. When the butter foams and the oil shimmers, add the cutlets (work in batches if needed so they don’t crowd). Sauté until golden brown and cooked through, about 3 minutes per side depending on thickness. Transfer cooked cutlets to a plate and tent with foil to keep warm.

In the same skillet used for the chicken, reduce heat to medium. If pan looks dry, add 1 tbs butter or 1 tbs olive oil. Add the sliced mushrooms (8 oz) and cook undisturbed for 2–3 minutes to let them brown, then stir and continue cooking until they release liquid and it mostly evaporates, about 3–4 more minutes.

Add the finely chopped shallot and cook until softened, about 1–2 minutes. Add the minced garlic and cook until fragrant, 20–30 seconds, taking care not to burn.

Deglaze the pan with 3 tbs Marsala wine, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to simmer and reduce by about half, roughly 1–2 minutes (this cooks off alcohol and concentrates flavor).

Add 3 tbs chicken stock and simmer for 1–2 minutes to combine. Stir in 2 tbs heavy cream and 1 tsp fresh lemon juice, simmer until the sauce is slightly thickened, about 1 minute. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning.

Return the cooked chicken cutlets to the skillet, spooning sauce and mushrooms over them. Warm together for 1–2 minutes so the flavors meld and chicken reheats without overcooking.

Finish by stirring in 1 tbs chopped fresh parsley and, if desired, 1 tbs unsalted butter for sheen. Spoon extra sauce and mushrooms over the chicken when serving.

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Cook 8 oz spaghetti according to package directions until al dente (usually 8–10 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Return pasta to the pot or a warm serving bowl, drizzle with 1 tsp olive oil and toss to prevent sticking. If the sauce seems thick when combining with pasta, add up to 2–4 tbs reserved pasta water to loosen.

To serve: place a portion of spaghetti on each plate, top with a chicken cutlet, then spoon mushrooms and Marsala sauce over the chicken and pasta. Garnish with extra chopped parsley if desired.