Chicken Marsala Recipe

Prepare chicken

Slice each chicken breast horizontally to make two thin cutlets (or pound to 1/2-inch thickness). Season both sides with salt and pepper.

Place the flour on a plate and dredge each seasoned cutlet lightly in flour, shaking off excess.

Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When shimmering, add the chicken cutlets (work in batches if needed). Cook 3 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Transfer chicken to a plate and tent with foil to keep warm.

In the same skillet over medium heat, add the remaining 1 tablespoon butter. Add the sliced mushrooms and cook 4–5 minutes, stirring occasionally, until browned and most of the moisture has evaporated.

Add the minced shallot and garlic and cook 1 minute until fragrant, stirring so they don't burn.

Pour in the Marsala wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Cook 2 minutes to reduce slightly.

Add the chicken stock and bring to a gentle simmer. Let the sauce reduce 5–7 minutes until slightly thickened.

Stir in the heavy cream and simmer 1–2 minutes to incorporate. Taste and adjust seasoning with a pinch of salt and pepper.

Return the cooked chicken to the skillet, spooning sauce over to warm through for 1–2 minutes.

While the sauce reduces, make a quick balsamic reduction in a small saucepan: combine the balsamic vinegar and brown sugar and bring to a gentle simmer over medium heat. Cook, stirring occasionally, until reduced by about half and syrupy (about 6–8 minutes). Remove from heat.

In the last 2 minutes of warming the chicken in the Marsala sauce, stir in the halved cherry tomatoes and warm them through — they should soften but retain shape.

Drizzle 1–2 tablespoons of the balsamic reduction into the skillet and gently swirl to combine with the Marsala sauce and tomatoes. Taste and add more reduction if you prefer a stronger balsamic note. Stir in the sliced basil.

Plate the chicken, spoon the mushroom-Marsala-tomato sauce over each cutlet, and finish with an extra drizzle of balsamic reduction and chopped parsley. Serve with lemon wedges on the side.