Chicken Marsala Recipe

Prepare and pound chicken

Slice each chicken breast horizontally to make two thinner cutlets (or butterfly and then lightly pound). Place between sheets of plastic wrap and gently pound to an even thickness of about 1/4 inch using a meat mallet or rolling pin.

Season

Season both sides of the pounded cutlets with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Set up dredging station

In a shallow bowl whisk the egg with 2 tbsp milk. In a separate wide plate combine 1 cup all-purpose flour with 2 tbsp grated Parmesan (optional). Lightly shake off excess flour after dredging each cutlet.

Dredge and brown

Heat a large skillet over medium-high heat and add 2 tbsp olive oil and 2 tbsp unsalted butter. When butter foam subsides and oil shimmers, dredge each cutlet first in the flour (shake off excess), dip in the egg wash, then a quick second pass in the flour (for a thin, even coating). Add cutlets to the pan without crowding. Cook 2–3 minutes per side until golden brown and just cooked through (internal temp ~160°F/71°C). Transfer to a plate and tent with foil. Keep pan juices for the sauce.

Sauté mushrooms

With the skillet still over medium-high heat, add the sliced mushrooms. If pan is dry add 1 tsp oil or 1 tbsp butter. Sear mushrooms without stirring too frequently so they brown, about 4–5 minutes, until browned and their liquid has mostly evaporated.

Add aromatics

Reduce heat to medium, add the minced shallot and 2 cloves minced garlic to the mushrooms. Cook, stirring, until fragrant and softened, about 1–2 minutes; do not let garlic burn.

Deglaze with Marsala

Carefully pour 3 tbsp Marsala wine into the hot pan to deglaze, scraping up browned bits from the bottom with a wooden spoon. Allow the wine to bubble and reduce by about half, about 1–2 minutes to cook off alcohol and concentrate flavor.

Build the sauce

Add 3 tbsp low-sodium chicken stock and 2 tbsp heavy cream (if using) to the pan. Stir in 1 tsp fresh thyme, 1 tsp salt, and 1 tsp black pepper. Simmer gently for 2–3 minutes until the sauce slightly thickens.

Finish and return chicken

Stir in 1 tbsp unsalted butter and 1 tsp lemon juice to finish the sauce and make it glossy. Taste and adjust seasoning. Return the browned chicken cutlets to the pan, spoon sauce and mushrooms over them, and simmer 1–2 minutes to reheat and meld flavors (ensure internal temp reaches 165°F/74°C).

Transfer chicken to serving plates, spoon remaining Marsala-mushroom sauce over the top, and garnish with chopped fresh parsley. Serve immediately with mashed potatoes, pasta, or polenta to catch the sauce.