Chicken Marsala Recipe

Prepare and pound

Slice each chicken breast horizontally to make two thinner cutlets (or butterfly and then pound). Place between two sheets of plastic wrap and gently pound with a meat mallet to an even thickness about 1/4-inch thick. This helps them cook quickly and evenly.

Season both sides of the cutlets with the measured salt and black pepper.

Place the all-purpose flour in a shallow dish and lightly dredge each seasoned cutlet, shaking off excess. Set the floured cutlets on a plate while you heat the pan.

In a large skillet over medium-high heat, add 1 tablespoon olive oil and 2 tablespoons unsalted butter. When the butter foams and the pan is hot (but not smoking), add the floured cutlets in a single layer without crowding. Work in batches if needed.

Cook cutlets 2–3 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Transfer cooked cutlets to a warm plate and tent with foil while you make the sauce.

Reduce heat to medium. If the pan is dry, add 1 tablespoon unsalted butter. Add the chopped shallot (or onion) and sauté 1–2 minutes until softened and translucent.

Add the sliced mushrooms to the pan and cook 5–7 minutes, stirring occasionally, until mushrooms release their moisture and begin to brown.

Stir in the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn it.

Pour in the 3 tablespoons dry Marsala wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to simmer and reduce by about half, about 1–2 minutes.

Add the 3 tablespoons chicken stock and the fresh thyme leaves. Simmer another 1–2 minutes to meld flavors and reduce slightly.

If using, stir in 2 tablespoons heavy cream for a silkier, richer sauce. Simmer 1 minute until sauce is slightly thickened. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Return the cooked chicken cutlets to the pan, nestling them into the sauce. Spoon sauce and mushrooms over the cutlets and heat gently 1–2 minutes to warm the chicken through.

Stir in the additional 1 tablespoon unsalted butter and 1 teaspoon lemon juice (if using) to finish the sauce and add shine. Sprinkle the chopped fresh parsley over the chicken.

Serve the Chicken Marsala immediately over pasta, mashed potatoes, or rice, spooning extra sauce and mushrooms on top.