Marsala Recipe

Prepare chicken

Pat chicken breasts dry with paper towels. If very thick, butterfly or pound to an even thickness about 1/2 inch. Season both sides evenly with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Place flour in a shallow dish and lightly dredge each breast, shaking off excess.

Preheat and prepare mushrooms

Preheat oven to 425°F (220°C). Toss halved mushrooms with 1 tbsp butter, 1 tsp olive oil, 1 tsp minced garlic, 1 tsp thyme, 1/2 tsp salt and 1/4 tsp black pepper on a rimmed baking sheet in a single layer.

Roast mushrooms in the preheated oven for 12–16 minutes, stirring once halfway, until deeply browned and edges caramelize. Remove from oven and set aside, keeping warm.

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat. Add 1 tbsp olive oil and 2 tbsp unsalted butter. When foaming subsides and butter begins to brown lightly, add dredged chicken breasts (do not overcrowd; cook in batches if needed). Sear 3–4 minutes per side until golden brown and internal temperature reaches 150–155°F (66–68°C). Transfer to a tray and tent loosely with foil; chicken will finish cooking in the sauce.

Lower heat to medium. In the same skillet, remove any large browned bits if the pan is excessively charred but keep the fond. Add 4 tbsp unsalted butter and swirl until it melts and begins to foam. Continue cooking, swirling frequently, until butter turns nutty brown and gives a toasted aroma (2–3 minutes). Watch carefully to avoid burning.

Add finely minced shallot and sauté in the brown butter for 30–45 seconds until translucent and fragrant (do not let it brown).

Pour in 3/4 cup dry marsala wine to deglaze the pan, scraping up browned bits with a wooden spoon. Increase heat to medium-high and reduce the wine by about half, approximately 2–3 minutes.

Add 1/2 cup low-sodium chicken stock and simmer 2–3 minutes until sauce slightly thickens. If using, stir in 2 tbsp heavy cream to add silkiness and reduce another minute. Taste and adjust seasoning with lemon juice, salt and pepper.

Return seared chicken breasts to the skillet along with any accumulated juices. Spoon sauce over chicken and simmer gently for 3–4 minutes until internal temperature reaches 165°F (74°C) and sauce coats the chicken. Add roasted mushrooms to the pan to warm through and meld flavors for the last 1–2 minutes.

Transfer chicken to a warmed platter, spoon mushrooms and marsala brown butter sauce over top. Sprinkle with 1 tbsp chopped fresh parsley and a small additional grind of black pepper. Serve immediately.