Chicken Marsala Recipe

Prepare chicken

If chicken breasts are thick, butterfly them or pound to an even 1/2-inch thickness using plastic wrap. Pat dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Dredge

Place 3/4 cup all-purpose flour in a shallow dish and lightly dredge each seasoned breast, shaking off excess flour. Set on a plate.

Sear chicken

Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat until butter foams. Add chicken (work in batches if needed) and cook until golden brown, about 3-4 minutes per side, until an instant-read thermometer reads 155°F (it will finish cooking in the sauce). Transfer chicken to a plate and tent loosely with foil.

Clean mushrooms with a damp cloth and slice into 1/4-inch slices. Finely mince shallot and garlic.

In the same skillet used for the chicken, add 1 tablespoon olive oil and 1 tablespoon unsalted butter over medium heat. Add the sliced mushrooms in a single layer (do not overcrowd) and cook undisturbed for 3-4 minutes to develop color, then stir and cook another 2-3 minutes until mushrooms are browned and most moisture is evaporated.

Add the minced shallot and cook 1 minute until translucent. Add the minced garlic and cook 20-30 seconds until fragrant, taking care not to burn.

Increase heat to medium-high. Pour 3 tablespoons dry Marsala wine into the skillet to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 1-2 minutes.

Add 1 cup chicken stock and 1 teaspoon fresh thyme leaves. Bring to a simmer and let reduce slightly, about 3-4 minutes.

Stir in 2 tablespoons heavy cream (optional) and 1 teaspoon lemon juice. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, then whisk it into the simmering sauce and cook 1 minute until thickened.

Return the seared chicken and any accumulated juices to the skillet, nestling the breasts into the sauce. Reduce heat to medium-low and simmer gently until chicken reaches 165°F and sauce coats the back of a spoon, about 4-6 minutes. Spoon sauce and mushrooms over the chicken as it finishes cooking.

Remove skillet from heat. Sprinkle 2 tablespoons chopped fresh parsley over the chicken. Let rest 2 minutes, then serve chicken marsala with sauce spooned over each piece.

Serving suggestions: serve over mashed potatoes, polenta, or buttered noodles to catch the sauce.