Chicken Marsala

Our Favorite Easy Chicken Marsala Recipe

Our Favorite Easy Chicken Marsala Recipe

What makes ours the very best chicken Marsala recipe out there? Well, we can’t exactly take full credit for how delicious chicken Marsala is, because the recipe has been around for a long time. But our chicken Marsala recipe is easy, weeknight-friendly and truly next-level delicious! You can serve it over pasta or polenta to really soak up all of the mushroom-y, creamy Marsala sauce, and to round it out into a complete meal. The rich flavors and simplicity of preparation make this dish one that always seems to work its way onto our meal plans. Cozy and comforting and familiar, it’s sure to brighten up those dusky winter weeknights.

How to Serve

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Chicken Marsala
PREP TIME: 15 min
COOK TIME: 35 min
2 large (1 1/2 lbs total)
boneless skinless chicken breasts, sliced in half to create 4 filets, pounded ¼-inch thickness
1 Tbsp + 1/2 tsp
kosher salt
1/2 tsp
freshly ground black pepper
1/4 cup
all-purpose flour
3 Tbsp
Extra virgin olive oil
4 Tbsp
unsalted butter
large shallot, finely chopped
8 oz
mushrooms quartered (cremini, baby Bella or white)
2 cloves
garlic, minced
2 tsp
chopped fresh thyme
3/4 cup
chicken stock
3/4 cup
Marsala wine
1/2 cup
heavy cream
Chives, minced

Prepare the chicken breasts: Take a sharp knife and slice the chicken breasts in half horizontally to create four even, thin cutlets. Place the cutlets between layers of plastic wrap or parchment paper and use a meat mallet to pound the cutlets until they’re about 1/4 inch thick. This helps ensure tenderness and even cooking.

Season the prepared chicken breasts with salt and pepper. Dredge them in the flour, shaking off any excess.

Place a large skillet over medium-high heat. Add two tablespoons of butter and two tablespoons of olive oil. When the butter begins to bubble, place the floured chicken breasts in the pan, taking care not to overcrowd the pan. Cook the chicken breasts until they are golden brown on both sides, about 8 minutes total. Note: you may need to work in batches. Transfer the chicken to a plate.

Add the remaining tablespoon of olive oil to the pan along with the shallot and mushrooms. Cook, stirring often, until the mushrooms and shallots begin to soften, about 3 to 4 minutes deglaze the pan with a little chicken stock if needed. Add the garlic, thyme and salt and cook for 1 minute longer.

Add the broth, Marsala and heavy cream. Scrape any brown bits from the pan and stir it into the liquid. Bring the liquid to a boil over high heat, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by half and slightly thickened, about 10-12 minutes.

Add the chicken back to the pan, along with any juices from the plate. Reduce the heat to low and simmer until the chicken is cooked through, and the sauce has thickened about 5 minutes. Turn the heat off, remove the chicken onto a serving platter or plates and add the remaining 2 tablespoons of butter, stir until incorporated.

Pour the sauce over the chicken and sprinkle with minced chives.

Note: If your chicken breasts are smaller or using tenders, be sure to pound them to 1/4-inch thickness. If they are large, create cutlets by cutting them horizontally and then pound them to a 1/4-inch thickness.

Nutrition Info
Per Serving
47 g
18 g
35 g
3 g
168 mg
1454 mg
7 g

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