Chicken Marsala Recipe

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A Chicken Marsala Recipe that rivals any restaurant. Golden chicken in a rich, creamy mushroom sauce with fresh herbs. Shop the recipe here.

Recipe adapted from Once Upon A Chef

Prep Time20

Cook Time10

Total Time30

Course: Dinner

Cuisine: American

Keyword: Chicken Marsala Recipe

Servings: servings

Author: Chelsea Lords

Cost: $10.86

Equipment

Large pan nonstick or stainless steel
Meat mallet plus plastic wrap, see note 1

Ingredients

1-1/4 pounds boneless skinless chicken breasts (2 breasts), cut in half horizontally
Salt and pepper
1/4 cup flour
2 tablespoons olive oil divided
3 tablespoons unsalted butter divided
2 cups thinly sliced mushrooms (white or baby bella)
3 tablespoons finely diced shallots
1 teaspoon finely minced garlic
2/3 cup dry Marsala wine see note 2
2/3 cup chicken broth
2/3 cup heavy cream
2 teaspoons chopped fresh thyme optional
2 tablespoons finely chopped fresh parsley optional

US - Metric

Instructions

Cut each breast in half to make two thin pieces. Cover with plastic wrap and pound to about 1/4 inch thick. This helps the chicken cook evenly and stay tender.
Sprinkle both sides with salt & pepper (about 1/2 tsp of each total). Lightly coat each piece in flour, shaking off any excess.
Heat 1 tbsp oil and 2 tbsp butter in a large nonstick pan over medium-high heat. Once the butter is melted and foamy, add the chicken in one even layer (not overlapping). Cook for 3 to 4 minutes until golden and crisp. Flip and cook for 2 more minutes. Transfer to a plate.
In the same pan, add the remaining 1 tbsp butter and 1 tbsp oil. Once melted, add the shallots and garlic. Cook, stirring constantly, for 1 minute.
Add the mushrooms and cook for about 3 minutes, stirring often.
Pour in the Marsala wine. Increase heat to high and boil for about 3 minutes, or until reduced by half.
Add the chicken broth and cream. Stir, then lower heat to a gentle simmer. Cook for 3 to 5 minutes until the sauce thickens to a creamy consistency. It should not be too thick since it will continue to thicken. Season to taste with salt and pepper.
Nestle the chicken back into the sauce and let it warm through for about 30 seconds.
Remove from heat. Sprinkle with thyme and parsley if using. Enjoy immediately.

Video

Notes

Note 1: Use plastic wrap to cover the chicken before pounding. The textured side of a meat mallet works best. If you do not have one, a rolling pin or the bottom of a frying pan will work.

Note 2: Use a dry Marsala wine like Florio Dry, Colombo Dry, Mineo Dry, or Santini Dry (or substitute dry sherry or Madeira), and avoid sweet Marsala or cooking wines since they add unwanted sugar and salt.

Storage: Best eaten fresh.

Nutrition