Main Dishes
Chicken Marsala
Description
Elegant yet easy, this Chicken Marsala recipe pairs savory mushroom wine sauce with juicy pan-fried chicken cutlets for a restaurant-style dinner at home. Just add mashed potatoes or noodles for serving!
Ingredients
- 2 medium boneless skinless chicken breasts
- 1 teaspoon kosher salt divided
- ¼ teaspoon ground black pepper
- ¼ cup all-purpose flour
- 2 tablespoons extra-virgin olive oil divided
- 3 tablespoons softened unsalted butter divided
- 1 medium shallot finely chopped
- 3 cloves garlic minced (about 1 tablespoon)
- 8 ounces sliced cremini shiitake, or mixed wild mushrooms (increase to up to 16 ounces if you are a mushroom lover)
- ½ cup dry Marsala wine not cooking wine; or more chicken stock
- 1 tablespoon sherry vinegar or red wine vinegar
- ½ cup chicken broth
- 2 teaspoons chopped fresh thyme or 2 tablespoons chopped fresh parsley
Directions
- Split each chicken breast in half horizontally to create two thinner pieces of chicken (called cutlets). (Carefully place your hand on top to get a feel for whether or not you are slicing the chicken evenly.) Lay a piece of plastic wrap on top of the chicken, then with the flat side of a meat mallet or a rolling pin, gently pound it into an even thickness (about 1/4-inch or so thick). Season both sides of the chicken using 1/2 teaspoon salt and the pepper. In a shallow dish (a pie dish works well), place the flour. With tongs, lightly dredge the chicken on both sides.
- In a large, high-sided skillet, heat 1 tablespoon of the oil over medium-high. Once the oil is hot and shimmering, add 2 of the chicken pieces in a single layer (angle the chicken away from you as you set it down). Cook the on both sides until golden brown and the chicken is cooked through, about 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm. Add the remaining 1 tablespoon oil, then repeat with the remaining 2 chicken pieces.
- To the skillet, add 2 tablespoons butter, shallot, garlic, mushrooms, and remaining 1/2 teaspoon salt. Cook until the mushrooms soften and begin to brown, about 6 to 8 minutes.
- Pour in the Marsala and vinegar. Stir, scraping along the bottom of the pan. Let cook until the Marsala is reduced by half, about 3 minutes.
- Add the chicken broth and let simmer 1 minute. Stir in the remaining 1 tablespoon butter. Carefully taste and add more salt or pepper as desired, then add the chicken back to the skillet. Let heat through briefly (30 seconds to 1 minute). Sprinkle all over with fresh thyme. Enjoy immediately.
