Chicken Marsala Recipe

Prepare chicken

If using large chicken breasts, slice each horizontally to make 2 thinner cutlets (about 1/2-inch thick). Pat chicken dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper.

Dredge

Place 1/2 cup all-purpose flour in a shallow dish. Lightly dredge each chicken cutlet in the flour, shaking off excess so there is a very thin coating. Reserve remaining flour.

Brown chicken

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs unsalted butter. When butter foams and oil shimmers, add chicken in a single layer (work in batches if necessary). Cook 3-4 minutes per side until golden brown and just cooked through (internal temperature ~160°F/71°C). Remove chicken to a plate and tent with foil. Do not overcook — it will finish cooking in the sauce.

Sauté mushrooms

In the same skillet, reduce heat to medium. Add remaining 1 tbs butter. Once melted, add 8 oz sliced mushrooms in a single layer. Cook without stirring for 2 minutes to let them brown, then stir and cook another 3-4 minutes until mushrooms release their moisture and are golden.

Aromatics

Add the minced shallot (1 each) and 1 minced garlic clove to the mushrooms. Sauté 30-45 seconds until fragrant, stirring constantly to prevent burning.

Deglaze with Marsala

Pour in 3/4 cup dry Marsala wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Increase heat to medium-high and simmer 2-3 minutes to reduce slightly and cook off most alcohol.

Build the sauce

Add 1/2 cup chicken stock and 1 tbs fresh thyme leaves. Stir and bring to a gentle simmer; reduce 3-4 minutes until sauce reduces and begins to thicken. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper.

Finish with cream (optional) and thicken

If using, stir in 2 tbs heavy cream for a silkier sauce and simmer 1 minute. If you prefer a slightly thicker sauce, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry and whisk into the simmering sauce; cook 1-2 minutes until sauce thickens and becomes glossy.

Combine chicken and sauce

Return the browned chicken and any accumulated juices to the skillet, spooning sauce over each piece. Simmer over low heat 2-3 minutes until chicken reaches 165°F (74°C) and is heated through, the sauce clinging to the meat.

Garnish and serve

Remove skillet from heat. Sprinkle 2 tbs chopped fresh parsley over the chicken. Transfer to plates or a serving platter and spoon remaining sauce and mushrooms over the top. Serve immediately with mashed potatoes, pasta, or rice.