Chicken Marsala Recipe

Prepare chicken

If breasts are thick, slice each horizontally to make 2 thinner cutlets or pound between plastic wrap to about 1/2 inch thickness. Pat dry with paper towels.

Season both sides of each cutlet with 3/4 tsp kosher salt and a pinch of freshly ground black pepper (reserve remaining salt and pepper for mushrooms/sauce).

Place the 3/4 cup flour on a shallow plate and lightly dredge each cutlet, shaking off excess. Set dredged cutlets on a wire rack or plate.

Heat a large skillet over medium-high heat. Add 2 tbsp olive oil and 1 tbsp butter. When butter foams, add chicken in a single layer (work in two batches if needed). Cook without moving until golden, about 3 minutes per side, until internal temperature reaches 160–165°F (70–74°C). Transfer cooked chicken to a warm plate and tent with foil.

In the same skillet over medium heat, add 1 tbsp olive oil and 1 tbsp butter. Add sliced mushrooms (wipe and slice mushrooms if whole) and spread into a single layer. Let them brown undisturbed for 3–4 minutes, then stir and cook another 2–3 minutes until golden and most moisture has evaporated.

Add finely chopped shallots and minced garlic to the mushrooms and cook 1–2 minutes until fragrant and softened, stirring so garlic doesn't burn. Sprinkle in the 1 tsp fresh thyme leaves and season with remaining 3/4 tsp kosher salt and remaining black pepper to taste.

Increase heat to medium-high and carefully add 3 tbsp Marsala wine to the skillet to deglaze, scraping up browned bits from the bottom with a wooden spoon. Allow the wine to bubble and reduce by about half, 1–2 minutes.

Add the remaining 3 tbsp Marsala and 3 tbsp chicken stock. Stir and let the mixture simmer 2–3 minutes to meld flavors and reduce slightly.

Reduce heat to low and stir in 1/4 cup heavy cream. If you prefer a slightly thicker sauce, mix 1 tsp flour with 1–2 tsp cold water to make a slurry and whisk it into the sauce, simmering 1 minute until thickened.

Return the cooked chicken and any accumulated juices to the skillet, spooning sauce and mushrooms over the pieces. Simmer gently 2–3 minutes more to reheat chicken and finish cooking to an internal temp of 165°F (74°C).

Stir in 1 tbsp lemon juice and 1 tbsp additional butter off heat to enrich the sauce. Taste and adjust seasoning with salt and pepper if needed. Sprinkle chopped fresh parsley over the dish before serving.