Chicken Marsala Recipe

Prepare chicken

Slice each chicken breast horizontally to make 2 thinner cutlets (or pound to 1/4–1/2" thickness between plastic). Pat chicken dry with paper towel.

Season both sides of the cutlets with 1/2 tsp of the fine sea salt and 1/2 tsp freshly ground black pepper. Set aside.

Set up a dredging station: combine the all-purpose flour and grated Parmesan in a shallow dish and stir to blend. In a second shallow bowl whisk the egg with 2 tbsp milk until smooth.

Heat a large skillet over medium-high heat and add 1 tbsp olive oil and 2 tbsp unsalted butter. Allow butter to foam and oil to shimmer but not burn.

Working in a single layer (do not crowd), dredge each chicken piece first in the flour mixture, shaking off excess, then dip in the egg mixture, and then quickly back into the flour-Parmesan for a light double-coat. Transfer to a plate.

Pan-fry the coated cutlets 3–4 minutes per side, until golden brown and an instant-read thermometer reads 150°F (they will finish cooking in the sauce). Transfer cooked chicken to a warm plate and tent with foil. Reserve pan fond and any brown bits for the sauce.

In the same skillet set over medium heat, add 2 tbsp unsalted butter and 1 tbsp olive oil. Once butter melts, add the sliced mushrooms in a single layer. Let mushrooms brown undisturbed 3–4 minutes, then stir and cook another 2 minutes until deeply caramelized.

Add the minced shallot and garlic and cook 30–45 seconds until fragrant, scraping up any browned bits from the bottom of the pan. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Pour in 3/4 cup dry Marsala wine to deglaze the pan, scraping up any fond. Increase heat to medium-high and simmer until the wine reduces by about half, about 2–3 minutes.

Add 3/4 cup low-sodium chicken stock. Bring to a simmer and reduce until slightly thickened, about 3–4 minutes.

Stir in 1/4 cup heavy cream and 1 tsp fresh thyme leaves. Simmer 1–2 minutes to combine. Taste and adjust seasoning with additional salt and pepper if needed.

Return the cooked chicken to the skillet, nestling cutlets into the sauce. Spoon sauce over chicken and simmer gently 2–3 minutes, or until internal temperature reaches 165°F and sauce is heated through. This finishes the chicken and melds flavors.

Stir in 2 tbsp chopped fresh parsley just before serving.

Transfer chicken to plates or a serving platter and spoon extra mushrooms and sauce over the top. Squeeze the optional 1/2 lemon over each serving for brightness and garnish with remaining parsley.

Serve immediately with mashed potatoes, buttered pasta, or polenta to catch the sauce.