Chicken Marsala Recipe

Prepare and pound

Slice each chicken breast horizontally to make 2 cutlets (if breasts are thick). Place between plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness about 1/4 inch.

Season both sides of each cutlet with 1 tsp kosher salt and 1/2 tsp black pepper (total amounts listed in ingredients).

Set up a dredging station: whisk the egg with 2 tbsp milk in a shallow bowl. In another shallow dish combine 1/2 cup all-purpose flour and 2 tbsp grated Parmesan (optional). Pat chicken dry, dip into egg wash, then coat lightly in the flour mixture, shaking off excess.

Heat a large skillet over medium-high heat. Add 2 tbsp olive oil and 1 tbsp of the unsalted butter. When butter foams and oil shimmers, add the dredged chicken in a single layer (work in batches if necessary). Cook 2–3 minutes per side until golden-brown and cooked through (internal temp 160–165°F). Transfer cooked cutlets to a plate and tent with foil to keep warm.

In the same skillet over medium heat, add the remaining 1 tbsp unsalted butter. Add sliced mushrooms in an even layer (do not crowd the pan). Cook without stirring for 2 minutes to allow browning, then stir and cook 2–3 more minutes until mushrooms are golden and have released their liquid.

Add the minced shallot and cook 1–2 minutes until softened. Stir in the minced garlic and thyme and cook 30 seconds until fragrant.

Increase heat to medium-high. Pour in 3 tbsp Marsala wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow wine to simmer and reduce by about half, ~1–2 minutes.

Add 3 tbsp chicken stock and simmer another 1–2 minutes to meld flavors. If using cornstarch to thicken, whisk 1 tsp cornstarch with 1 tsp cold water to make a slurry and stir it into the sauce now; cook 30–60 seconds until slightly thickened.

Reduce heat to low and stir in 2 tbsp heavy cream (optional) and 1 tsp lemon juice. Taste and adjust seasoning with a pinch more salt and pepper if needed.

Return the cooked chicken and any accumulated juices to the skillet, spooning sauce and mushrooms over the cutlets. Simmer gently 1–2 minutes to reheat chicken and allow flavors to combine. Remove from heat.

Sprinkle chopped fresh parsley over the chicken marsala. Serve immediately over cooked pasta, mashed potatoes, or rice if desired.