Pollo Alla Marsala Recipe

Prepare the chicken

If breasts are thick, butterfly or pound them to an even thickness about 1/2 inch. Pat dry with paper towels. Season both sides with 1 1/2 tsp salt and 1 tsp black pepper.

Place the 1 cup of flour in a shallow dish. Dredge each chicken piece in the flour, shaking off excess. Set dredged chicken on a plate.

Heat a large skillet over medium-high heat. Add 3 tbsp olive oil and 1 tbsp butter. When butter foams and oil is shimmering, add chicken (work in two batches if needed). Cook until golden brown, about 3-4 minutes per side, until an instant-read thermometer reads 160°F (70°C). Transfer chicken to a warm plate and tent with foil; reserve pan drippings.

Reduce heat to medium. Add the remaining 1 tbsp butter to the same skillet with pan drippings. Add the sliced wild mushrooms in a single layer (if necessary do in batches) and cook, undisturbed for 2-3 minutes to brown, then stir and cook another 2 minutes until mushrooms are golden and any liquid has evaporated.

Add the chopped shallots and minced garlic to the mushrooms and cook 1-2 minutes until fragrant and shallots are softened, stirring so garlic does not burn. Stir in 1 tsp fresh thyme leaves.

Carefully pour 3 tbsp dry Marsala wine into the skillet to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the wine bubble and reduce for about 1-2 minutes.

Add 1 cup low-sodium chicken stock and bring to a simmer. Reduce the liquid by about one-third, 3-5 minutes, until slightly thickened.

If using, stir in 2 tbsp heavy cream for a silkier sauce and simmer 1-2 minutes to incorporate. Add 1 tsp lemon juice and stir.

Return the browned chicken and accumulated juices to the skillet, nestling them into the sauce. Simmer gently for 3-4 minutes more, spooning sauce over the chicken, until chicken reaches 165°F (74°C) and sauce has thickened to coat the back of a spoon.

Taste and adjust seasoning with salt and pepper to taste. Stir in 2 tbsp chopped fresh parsley just before serving.

Transfer chicken to warmed plates, spoon mushrooms and sauce over the top. Garnish with additional parsley or a few thyme sprigs if desired.

Serve immediately with pasta, mashed potatoes, or crusty bread to soak up the sauce.