Chicken Marsala Recipe

Prepare the Chicken

Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet or rolling pin between two sheets of plastic wrap.

Season both sides of the chicken breasts with salt and black pepper.

Dredge the chicken in flour, shaking off any excess.

Sear the Chicken

Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and set aside.

Cook the Mushrooms

In the same skillet, add butter and olive oil. Once melted, add sliced mushrooms and sauté for 6–8 minutes until browned and their moisture has evaporated.

Add minced garlic and cook for 30 seconds until fragrant.

Deglaze and Simmer

Pour in the Marsala wine and scrape any browned bits from the bottom of the pan. Simmer for 2–3 minutes to reduce slightly.

Add chicken broth and heavy cream. Stir to combine and bring to a gentle simmer. Season with salt and pepper. Cook for another 5 minutes until the sauce thickens slightly.

Finish the Dish

Return the seared chicken breasts to the skillet and spoon some sauce over them. Simmer for 3–5 minutes to reheat the chicken and let it absorb some flavor. Garnish with chopped parsley before serving.

Cook the Potatoes

Place peeled and cubed potatoes in a large pot and cover with cold water. Add salt and bring to a boil. Reduce to a simmer and cook for 15–20 minutes, or until potatoes are fork-tender.

Mash and Mix

Drain the potatoes and return them to the hot pot. Add butter, milk, and cream. Mash until smooth and creamy. Season with salt and pepper to taste.