Chicken Marsala
This classic Chicken Marsala recipe yields tender chicken in a silky mushroom-and-Marsala cream sauce, perfect for both weeknights and special occasions.
Ingredients
Main ingredients
- 1.5 pounds boneless, skinless chicken breasts, pounded to ¼ inch thick (about 3–4 thin cutlets)
- 3 tablespoons all-purpose flour (for dredging) Use gluten-free flour for a gluten-free option.
- ¾ teaspoon salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided (2 tbsp for searing, 1 tbsp for mushrooms)
- 1 8-ounce package pre-sliced bella or button mushrooms Can substitute with 10–12 oz cremini.
- 3 tablespoons finely chopped shallots (from 1 medium shallot)
- 2 cloves garlic, minced
- ⅔ cup chicken broth
- ⅔ cup dry Marsala wine Substitute with dry sherry if needed.
- ⅔ cup heavy cream Can substitute with half-and-half for a lighter sauce.
- 2 teaspoons chopped fresh thyme (or 1 tsp dried thyme)
- 2 tablespoons chopped fresh Italian parsley for garnish (optional)
Instructions
Preparation
- In a zip-top bag, combine 3 tablespoons flour, ¾ teaspoon salt, and ¼ teaspoon pepper.
- Add the pounded chicken breasts to the bag, seal, and shake until evenly coated. Shake off excess flour.
Cooking
- Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
- Add the chicken and cook 5–6 minutes total, turning once, until golden and just cooked through (internal temp ~165°F/74°C). Transfer to a plate and tent loosely.
- Melt the remaining 1 tablespoon butter in the same pan. Add mushrooms and sauté 3–4 minutes, stirring often, until they release liquid and start to brown.
- Stir in shallots, garlic, and ¼ teaspoon salt. Cook 1–2 minutes until fragrant.
- Pour in chicken broth and dry Marsala. Scrape up browned bits from the pan bottom with a wooden spoon.
- Add heavy cream, thyme, ¼ teaspoon salt, and 1/8 teaspoon black pepper. Bring to a gentle boil, then simmer uncovered for 10–15 minutes until the sauce reduces by about half and thickens slightly.
- Return chicken and any accumulated juices to the pan. Reduce heat to low and simmer 2–3 minutes until chicken is reheated and the sauce clings to the meat.
- Taste and adjust seasoning. Sprinkle chopped parsley before serving, if using.
Notes
For a lighter sauce, opt for half-and-half instead of cream. Store cooled chicken and sauce in an airtight container for up to 3–4 days.