Chicken Marsala Recipe
Make Chicken Marsala Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Sauce
Method
Chicken
- 1
Prepare chicken
Slice each chicken breast horizontally to make 2 thin cutlets (or pound to about 1/4-inch thickness). Pat dry with paper towels. Season both sides evenly with 1 tsp salt and 1 tsp black pepper.
- 2
Dredge
Place the 1 cup flour on a shallow plate. Lightly coat each cutlet in flour, shaking off excess. Reserve remaining flour in case of re-dredging.
- 3
Sear
Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs unsalted butter. When foaming subsides and oil is shimmering, add the chicken cutlets in a single layer (work in batches if needed). Cook 3 minutes per side until golden-brown and cooked through (internal temp 165°F / 74°C). Transfer to a warm plate and tent with foil. If pan becomes dry, add remaining 1 tbs butter before searing additional cutlets.
Sauce
- 4
Sauté mushrooms and aromatics
Reduce heat to medium. Add the sliced mushrooms to the same skillet (add a splash of oil if pan is dry). Sauté 4–5 minutes until mushrooms release moisture and begin to brown. Add the minced shallot and 2 cloves garlic; cook 1–2 minutes until fragrant and shallots are translucent.
- 5
Deglaze with Marsala
Pour in 3 tbs Marsala wine to deglaze the pan, scraping up the brown bits from the bottom with a wooden spoon. Allow the wine to simmer and reduce by about half (about 1–2 minutes) so the alcohol cooks off and the flavor concentrates.
- 6
Finish sauce
Add 3 tbs chicken stock and simmer 1–2 minutes to blend flavors. Stir in 2 tbs heavy cream if using; simmer until sauce is slightly thickened (another 1–2 minutes). Taste and season with 1/2 tsp salt and 1/4 tsp black pepper. Stir in 1 tbs chopped fresh parsley.
- 7