Classic Chicken Marsala
A classic Italian dish featuring tender chicken in a rich, creamy Marsala sauce with mushrooms.
Equipment
- Large Skillet For sautéing chicken and sauce.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts pounded to ¼-inch thickness
- 3 tablespoons all-purpose flour
- 0.75 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter divided
- 1 package pre-sliced bella or button mushrooms
- 3 tablespoons finely chopped shallots about 1 medium shallot
- 2 cloves garlic minced
- 0.67 cup chicken broth
- 0.67 cup dry Marsala wine
- 0.67 cup heavy cream
- 2 teaspoons chopped fresh thyme
- 2 tablespoons chopped fresh Italian parsley for serving (optional)
- No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Instructions
- In a ziplock bag, combine flour, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the chicken, seal the bag tightly, and shake to coat the chicken evenly. Set aside.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. For best browning, use a stainless steel pan. Nonstick works too, but it won’t give the chicken that golden color.
- Place the flour-coated chicken in the pan, shaking off any excess flour. Cook, turning once, until golden and just cooked through, about 5 to 6 minutes. Transfer the chicken to a plate and set aside.
- Melt the remaining butter in the pan. Add mushrooms and cook, stirring frequently until they start to brown, about 3 to 4 minutes. Add shallots, garlic, and ¼ teaspoon salt; cook for an additional 1 to 2 minutes.
- Pour in the broth, Marsala wine, heavy cream, thyme, ¼ teaspoon salt, and 1/8 teaspoon pepper. Scrape any brown bits from the pan into the liquid. Bring to a boil, then reduce heat to medium and gently boil, uncovered, until the sauce reduces by half, thickens slightly, and darkens in color, about 10 to 15 minutes.
- Return the chicken to the pan along with any accumulated juices. Reduce heat to low and simmer until the chicken is heated through and the sauce thickens a bit more, about 2 to 3 minutes.
- Sprinkle with parsley if desired and serve.
Notes
For a lighter version, you can substitute half-and-half for the heavy cream.