Chicken Marsala Recipe

slice and pound

Slice each chicken breast horizontally to make 2 thin cutlets (or butterfly and pound). Place between two pieces of plastic wrap and gently pound with a meat mallet or heavy skillet until about 1/4 inch (6 mm) thick and of even thickness.

Pat the cutlets dry with paper towels. Season both sides with 1 tsp fine sea salt, 1 tsp black pepper, and 1 tsp garlic powder (from the Chicken section).

Set up a dredging station: put 1 cup all-purpose flour in a shallow dish. In another bowl, whisk 2 large eggs with 2 tbsp milk to make an egg wash.

Lightly coat each seasoned cutlet in flour, shaking off excess, then dip into the egg wash, and let any excess drip off.

Heat a large skillet over medium-high heat. Add 2 tbsp olive oil and 2 tbsp unsalted butter and let the butter foam. When butter is sizzling but not burned, add the cutlets in a single layer (work in batches if needed). Cook 2–3 minutes per side until golden brown. Transfer cooked cutlets to a plate and tent with foil to keep warm.

Lower heat to medium. If skillet looks dry, add 1 tbsp olive oil. Add 8 oz sliced mushrooms and cook, stirring, until they release their juices and turn golden, about 5–7 minutes.

Add 1 large finely chopped shallot and 2 minced garlic cloves to the mushrooms. Cook 1–2 minutes until softened and fragrant but not browned.

Pour in 3 tbsp dry Marsala wine to deglaze the pan, scraping up brown bits from the bottom with a wooden spoon. Let the wine reduce by about half, 1–2 minutes.

Add 1 cup low-sodium chicken stock and 1 tsp fresh thyme leaves. Bring to a simmer and reduce for 4–5 minutes until slightly thickened.

Whisk in 2 tbsp heavy cream and 1 tsp lemon juice to enrich and balance the sauce. Taste and season with 1/2 tsp salt and 1/2 tsp black pepper as needed.

Return the seared chicken cutlets and any accumulated juices on the plate to the skillet, nestling them into the sauce. Spoon sauce over the cutlets and simmer gently for 2–3 minutes to reheat and allow flavors to meld.

Turn off the heat, stir in 2 tbsp chopped fresh parsley and adjust seasoning if necessary.

Transfer chicken to plates, spoon mushrooms and sauce over top, and serve immediately. Optionally garnish with additional parsley and a lemon wedge.