Chicken Marsala Recipe

Prepare the chicken

Slice each chicken breast horizontally to make two thinner cutlets (about 1/2" thick). If breasts are very large, cut into more even pieces so total weight remains ~1 lb. Pat pieces dry with paper towels.

Flatten and season

Place each cutlet between two pieces of plastic wrap and lightly pound with a meat mallet until even thickness (~1/4–1/3 inch). Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder (use measured amounts from ingredients).

Dredge

Put the 1 cup flour in a shallow dish. In a second shallow dish, whisk together 2 eggs and 2 tbsp milk. Lightly coat each chicken piece in flour, then dip into the egg mixture, then re-coat in flour for a lightly breaded exterior.

Brown the chicken

Heat 2 tbsp olive oil and 1 tbsp of the butter in a large skillet over medium-high heat until shimmering. Add chicken cutlets (work in batches if necessary so they don't crowd) and cook 2–3 minutes per side until golden brown and just cooked through (internal temp 160–165°F / 71–74°C). Transfer cooked cutlets to a warm plate and tent with foil. Reserve pan fond (browned bits) for the sauce.

Cook mushrooms

Reduce heat to medium. Add remaining 1 tbsp butter to the same skillet. Add sliced mushrooms and a pinch of salt (from finishing salt) and cook undisturbed 3–4 minutes to brown, then stir and cook another 2 minutes until mushrooms release moisture and start to caramelize.

Sauté aromatics

Add the minced shallot and 2 minced garlic cloves to the mushrooms and sauté 45–60 seconds until fragrant, stirring so garlic doesn't burn.

Deglaze with Marsala

Pour in 3 tbsp dry Marsala wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine simmer briskly 1–2 minutes to reduce slightly and cook off most alcohol.

Add stock and finish sauce

Stir in 3 tbsp chicken stock and bring to a gentle simmer. Add 3 tbsp heavy cream, 1 tsp fresh thyme leaves (optional), 1/2 tsp Worcestershire sauce, and 1 tsp fresh lemon juice. Simmer 2–3 minutes until sauce thickens slightly to coat the back of a spoon. Taste and adjust seasoning with 1/2 tsp additional salt and 1/4 tsp black pepper as needed.

Return chicken to pan

Nestle the browned chicken cutlets back into the sauce and simmer gently 1–2 minutes to reheat and marry flavors (internal temperature should reach 165°F / 74°C). Spoon the mushroom-Marsala sauce over the chicken to coat.

Finish and garnish

Turn off heat and stir in chopped fresh parsley. Let rest 1 minute, then serve immediately with remaining sauce spooned over the chicken.

Serve the Chicken Marsala over buttered egg noodles, mashed potatoes, or rice. Garnish with extra parsley if desired.