Chicken Marsala Recipe

Prepare and pound

Slice each chicken breast horizontally to make two thin cutlets (or butterfly and then lightly pound between plastic wrap) to about 1/4 inch thickness. Pat dry with paper towels.

Season both sides of each cutlet evenly with the kosher salt and black pepper. Lightly dredge each piece in the all-purpose flour, shaking off excess.

Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon unsalted butter. When butter melts and begins to foam, add the chicken cutlets (work in batches if needed to avoid crowding). Cook until golden brown, about 3 minutes per side depending on thickness, until an internal temperature of 160°F (71°C). Transfer cooked cutlets to a warm plate and tent with foil.

In the same skillet (do not wipe it out), reduce heat to medium. Add the sliced wild mushrooms. If pan seems dry, add a splash (about 1 teaspoon) of oil or butter.

Sauté mushrooms, stirring occasionally, until they release their liquid and begin to brown, about 5–7 minutes.

Add the chopped shallot and minced garlic to the mushrooms and cook 1–2 minutes more until fragrant and softened, stirring so garlic does not burn. Add the thyme and stir to combine.

Increase heat to medium-high and pour in the Marsala wine to deglaze the pan. Scrape up any browned bits from the bottom with a wooden spoon. Let the wine simmer and reduce by about half, about 2–3 minutes.

Add the chicken stock and optional soy/Worcestershire sauce. Simmer another 1–2 minutes to meld flavors and reduce slightly.

If using, stir in the heavy cream and simmer gently for 1–2 minutes until the sauce slightly thickens. Taste and adjust seasoning with a pinch of salt and pepper as needed.

Return the cooked chicken cutlets to the skillet, spooning sauce and mushrooms over them. Simmer for 1–2 minutes to reheat the chicken and allow flavors to marry. The internal temperature should reach 165°F (74°C) when done.

Turn off heat, stir in the chopped parsley, and spoon additional sauce over the chicken. Serve immediately.