Chicken Marsala Recipe

Prepare chicken

Butterfly each chicken breast or slice horizontally to make 8 thin cutlets (about 1/2 inch thick). If breasts are very large, pound between plastic wrap to even thickness. Pat chicken dry with paper towels.

Season and dredge

Season both sides of each cutlet with 3/4 tsp salt and a pinch of pepper (total measured salt/pepter provided in ingredients). Place the flour in a shallow dish. Lightly dredge each cutlet in flour, shaking off excess. Reserve any remaining flour for thickening splatters in the pan.

Brown chicken

In a large skillet over medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil. When shimmering, add 4 chicken cutlets (do not crowd). Cook 2-3 minutes per side until golden-brown and cooked through (internal temp 165°F / 74°C). Transfer to a plate and tent loosely with foil. Repeat with remaining 1 tablespoon butter and 1 tablespoon olive oil and the other cutlets. Return any accumulated juices to the pan and leave skillet over medium heat.

Cook mushrooms

Add sliced mushrooms to the hot skillet (no additional oil unless pan is dry). Let them sear undisturbed for 2-3 minutes, then stir and cook an additional 2 minutes until browned and any liquid mostly evaporated. Add chopped shallots and cook 1-2 minutes until softened, then add minced garlic and cook 30 seconds until fragrant.

Deglaze with Marsala

Raise heat to medium-high and pour in the dry Marsala and the white wine. Use a wooden spoon to scrape up browned bits from the bottom of the pan (fond). Let the alcohol cook off and reduce for about 1-2 minutes until slightly syrupy.

Build the sauce

Add the chicken stock and stir to combine. Bring to a gentle simmer and reduce for 3-4 minutes to concentrate flavor. If you prefer a richer sauce, stir in the heavy cream and simmer 1-2 minutes more. Taste and season with remaining salt and pepper as needed (total salt used across steps equals ingredient amount).

Thicken (optional)

If you want a slightly thicker sauce, whisk 1 tsp cornstarch with 1 tbsp water to make a slurry, then slowly stir it into the simmering sauce and cook 1 minute until thickened. Do not boil vigorously after adding cornstarch.

Finish and serve

Return the chicken cutlets and any accumulated juices to the pan, spoon sauce and mushrooms over them, and simmer 1-2 minutes to reheat and meld flavors. Squeeze the lemon half over the chicken, sprinkle with chopped parsley, and serve immediately.