Pollo Marsala Recipe

Prep and Pound

Pat chicken breasts dry. Place each between two pieces of plastic wrap and pound to an even thickness about 1/2 inch. Season both sides with 1 tsp salt and 1/2 tsp pepper total (divide evenly). Dredge each breast lightly in flour, shaking off excess.

Brown Chicken

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. When hot, add two chicken breasts (do not crowd). Cook 3-4 minutes per side until golden brown and just cooked through (internal temperature 160-165°F / 71-74°C). Transfer to a plate and tent with foil. Repeat with remaining oil, butter and chicken breasts.

Sauté Aromatics & Mushrooms

Reduce heat to medium. Add remaining 1 tablespoon olive oil to the skillet. Add shallot and cook 1 minute until translucent. Add minced garlic and cook 30 seconds until fragrant. Add sliced wild mushrooms and cook 4-5 minutes, stirring occasionally, until they release liquid and begin to brown. Season mushrooms with remaining 1/2 tsp salt and 1/2 tsp pepper.

Deglaze & Build Sauce

Pour in 3 tablespoons Marsala wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, ~1-2 minutes. Add 3 tablespoons chicken stock and simmer 1-2 minutes.

Finish Sauce

Stir in 3 tablespoons heavy cream and add halved cherry tomatoes. Simmer gently 1-2 minutes until sauce slightly thickens and tomatoes soften. Return chicken to the skillet, nestling into the sauce. Spoon sauce and mushrooms over the chicken and simmer 2-3 minutes to finish cooking and meld flavors. Taste and adjust seasoning with more salt and pepper if needed. Stir in fresh thyme and 1 tablespoon chopped parsley just before serving.

Place cubed potatoes in a medium pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook 12-15 minutes until potatoes are fork-tender.

Drain potatoes well and return to the pot. Add 2 tablespoons butter, 1/2 cup warm milk, 1/2 tsp salt and 1/4 tsp pepper. Mash with a potato masher until smooth and creamy, adjusting milk amount for desired consistency. Keep warm until ready to serve.

Preheat a skillet or grill pan over medium-high heat. Toss trimmed vegetables with 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp pepper.

Sear or sauté vegetables 4-6 minutes, turning occasionally, until tender-crisp and slightly charred (timing varies by vegetable). Remove from heat and finish with a squeeze of lemon wedge and a sprinkle of remaining chopped parsley if desired.