Chicken Marsala Recipe

Slice and pound

Slice each chicken breast horizontally to make two thinner cutlets (or butterfly and then halve) so you have 4 thin cutlets total. Place between plastic wrap and gently pound with a meat mallet to an even thickness about 1/4 to 1/2 inch.

Season and dredge

In a shallow bowl combine flour, salt, pepper, and garlic powder. Pat each cutlet dry with paper towel and dredge both sides in the flour mixture, shaking off excess.

Sear

Heat a large skillet over medium-high heat and add olive oil and 1 tablespoon butter. When the fat is hot and shimmering, add 2 cutlets (do not overcrowd). Cook until golden brown, about 3 minutes per side, reducing heat slightly if browning too fast. Transfer to a plate and tent with foil. Repeat with remaining 2 cutlets, adding the remaining 1 tablespoon butter if needed. Keep cooked chicken warm while making the sauce.

Cook aromatics and mushrooms

Using the same skillet with brown bits and remaining fat, reduce heat to medium and add a small splash of oil if pan is dry. Add the chopped shallot and sauté until translucent, about 2 minutes. Add the sliced mushrooms and continue to cook, stirring occasionally, until mushrooms are browned and have released most of their liquid, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Deglaze with Marsala

Increase heat to medium-high, pour in the Marsala wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer and reduce by about half, roughly 2–3 minutes. This concentrates the flavor and cooks off most of the alcohol.

Finish sauce

Stir in the chicken stock and soy sauce (or Worcestershire). Simmer another 2 minutes. Lower heat to medium-low and stir in the heavy cream and the extra butter; simmer gently until the sauce thickens slightly and coats the back of a spoon, about 1–2 minutes. Taste and adjust seasoning with salt and pepper if needed. If using, stir in the lemon juice for brightness.

Return the cooked chicken to the skillet, nestling the cutlets into the sauce. Spoon sauce and mushrooms over the chicken and simmer together 1–2 minutes to heat through and meld flavors.

Transfer chicken to plates, spoon extra sauce over each piece, and garnish with chopped fresh parsley. Serve immediately alongside mashed potatoes, pasta, or risotto to catch the sauce.