Chicken Marsala Recipe

Prepare chicken

Trim any fat from the chicken breasts. If breasts are thick, slice each horizontally to make 2 thinner cutlets or pound between plastic wrap to about 1/4-inch thickness for even cooking.

Season both sides of each cutlet with 1 tsp salt and 1/2 tsp black pepper.

Set up a dredging station: in a shallow bowl combine 1/2 cup all-purpose flour. In a second shallow bowl whisk together 1 egg and 2 tbsp milk until blended.

Heat a large skillet over medium-high heat. Add 2 tbsp olive oil and 1 tbsp unsalted butter (reserve the other tbsp for the sauce).

Dredge each cutlet in flour, shaking off excess, then dip into the egg wash and lightly dredge in flour again for a thin coating.

When the pan is hot and butter is foaming, add chicken cutlets in a single layer (do not overcrowd — cook in batches if needed). Cook 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer cooked cutlets to a plate and tent with foil to keep warm.

Lower heat to medium. In the same skillet, add the remaining 1 tbsp unsalted butter. Add 8 oz sliced mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 5–7 minutes.

Add 1 finely chopped shallot and 2 minced garlic cloves; cook 1–2 minutes until softened and fragrant, stirring so garlic does not burn.

Pour in 3/4 cup Marsala wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Bring to a simmer and reduce for 2–3 minutes until slightly syrupy.

Add 1/2 cup chicken stock and 1 tsp fresh thyme leaves. Simmer until the sauce reduces by about one-third, 3–4 minutes.

Stir in 1/4 cup heavy cream and simmer 1–2 minutes to combine and slightly thicken. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper as needed.

Return the cooked chicken cutlets and any accumulated juices to the skillet. Spoon the sauce and mushrooms over the cutlets and simmer together 1–2 minutes to reheat and meld flavors.

Remove from heat and sprinkle with 2 tbsp chopped fresh parsley. Serve chicken marsala immediately with sauce spooned over the top.