Classic Chicken Marsala
A comforting Italian-American dish featuring pan-seared chicken in a silky mushroom-studded Marsala sauce, perfect for weeknights or dinner guests.
Ingredients
For the Base
- 1.5 pounds boneless skinless chicken breasts, pounded ¼-inch thick
For Coating
- 3 tablespoons all-purpose flour
- 0.75 teaspoon salt, plus more to taste
- 0.25 teaspoon freshly ground black pepper
For Cooking
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
For the Sauce
- 1 8-ounce package pre-sliced bella or button mushrooms
- 3 tablespoons finely chopped shallots (from 1 medium shallot)
- 2 cloves garlic, minced
- ⅔ cup chicken broth
- ⅔ cup dry Marsala wine
- ⅔ cup heavy cream
- 2 teaspoons chopped fresh thyme
For Serving
- 2 tablespoons chopped fresh Italian parsley (for garnish, optional)
Instructions
Preparation
- In a zip-top bag, combine flour, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the pounded chicken, seal, and shake to coat evenly.
- Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Shake off excess flour and add the chicken to the pan. Cook for 5 to 6 minutes, turning once, until golden and just cooked through. Transfer chicken to a plate and set aside.
- Melt the remaining 1 tablespoon of butter in the same pan. Add mushrooms and cook for 3 to 4 minutes, stirring often.
- Stir in shallots, garlic, and ¼ teaspoon salt. Cook for 1 to 2 minutes until fragrant.
- Pour in the chicken broth, Marsala wine, heavy cream, thyme, ¼ teaspoon salt, and ⅛ teaspoon pepper. Scrape up any brown bits from the pan. Bring to a gentle boil and cook uncovered for 10 to 15 minutes, until the sauce reduces by half and thickens slightly.
- Return the chicken and its juices to the pan. Reduce heat to low and simmer for 2 to 3 minutes, until the sauce thickens slightly more and chicken is warmed through.
- Garnish with chopped parsley if using and serve hot over your chosen side.
Notes
Pat chicken dry before dredging for the best golden crust. Use medium-high heat for searing; lower the heat to finish the sauce so cream stays smooth.