Chicken Marsala Recipe
Make Chicken Marsala Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Mushroom Marsala Sauce
To serve (optional)
Method
Prep and Chicken
- 1
Butterfly and pound chicken
If chicken breasts are large, slice each horizontally to make two thin cutlets (about 1/3 inch thick). Place between sheets of plastic wrap and gently pound with a meat mallet or rolling pin until even thickness (about 1/4–1/3 inch). Trim any fat.
- 2
Season and set up dredging station
In a shallow bowl whisk together flour, salt, pepper, and garlic powder. In a second shallow bowl beat the eggs with the milk until combined.
- 3
Dredge chicken
Pat cutlets dry with paper towels. One at a time dip into the egg mixture, letting excess drip off, then lightly coat both sides with the seasoned flour, shaking off excess. Place on a tray and let rest 5 minutes to help the coating adhere.
- 4
Sear chicken
Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. When butter foams and is lightly browned, add cutlets (work in batches if needed) and cook 2–3 minutes per side until golden brown and just cooked through (internal temp 160–165°F). Transfer cooked cutlets to a warm plate and tent with foil. Add remaining 1 tbsp olive oil and 1 tbsp butter to the pan between batches as needed.
Mushroom Marsala Sauce
- 5
Cook mushrooms
Reduce heat to medium. Add the sliced mushrooms to the skillet (if pan looks dry add a drizzle of oil). Sauté mushrooms without overcrowding for 4–6 minutes until they release moisture and begin to brown. Stir in chopped shallot and cook 1–2 minutes until softened, then add minced garlic and cook 30 seconds until fragrant.
- 6
Deglaze with Marsala
Pour in the Marsala wine, scraping up browned bits from the bottom of the pan with a wooden spoon. Increase heat to medium-high and simmer until the wine reduces by about half, about 3–4 minutes. This concentrates flavor and removes raw alcohol taste.
- 7
Finish sauce
Add the chicken stock and thyme, stir and simmer 2–3 minutes to blend. Lower heat to medium-low and stir in the heavy cream and 1 tbsp butter; simmer gently 1–2 minutes until sauce slightly thickens. Taste and season with 1/2 tsp salt and black pepper to taste. Stir in chopped parsley.
- 8
Return chicken to pan
Nestle the seared cutlets back into the sauce and spoon sauce and mushrooms over them. Simmer 1–2 minutes to reheat the chicken and marry flavors. Do not overcook—just until chicken reaches 165°F internal.
- 9
Serve
Transfer chicken and mushroom Marsala sauce to plates or a serving platter. Serve over pasta, mashed potatoes, or polenta. Garnish with additional parsley and lemon wedges on the side. Squeeze lemon lightly over the chicken if desired.
