Chicken Marsala Recipe

Prepare the Chicken

Start by flattening the chicken breasts to an even thickness using a meat mallet. This helps them cook evenly.

Bread the Chicken

In a shallow dish, combine flour, salt, and pepper. In another dish, beat the eggs. In a third dish, place the bread crumbs. Dip each chicken breast first in the flour mixture, then in the beaten eggs, and finally coat with bread crumbs.

Fry the Chicken

In a large skillet, heat olive oil over medium heat. Add the breaded chicken breasts and cook for about 4-5 minutes on each side or until golden brown and cooked through. Once done, transfer them to a plate and cover to keep warm.

Sauté the Mushrooms and Shallots

In the same skillet used for the chicken, add the sliced mushrooms and chopped shallots. Sauté over medium heat until the mushrooms are browned and the shallots are translucent, about 5-7 minutes.

Add the Liquids

Pour in the sherry wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a boil and then reduce to a simmer. Let it cook for about 10 minutes until slightly thickened.

Finish the Sauce

Stir in the unsalted butter until melted and well combined. Taste and adjust seasoning if necessary.

Combine and Serve

Return the cooked chicken to the skillet with the sauce. Spoon the sauce over the chicken and let it cook together for another 2-3 minutes. Garnish with chopped parsley before serving.