Chicken Marsala Recipe
This classic chicken dish with a mushroom Marsala wine sauce goes great with full-bodied white wines and light, fruity red wines.
Ingredients
- 4 boneless skinless chicken breasts
- 4 tbsps flour
- 2 tbsps olive oil
- 3 tbsps unsalted butter
- 8 oz mushrooms, sliced
- 1 medium shallot, diced
- 2 cloves garlic, minced
- 2/3 cup chicken broth
- 2/3 cup heavy cream
- 2/3 cup dry Marsala wine (Fine or Superiore)
- 1 tbsp fresh thyme leaves
- 2 tbsps fresh parsley, roughly chopped
- salt
- black pepper
Instructions
- Place chicken breasts on a cutting board. (Note: If your chicken breasts are thick, you may only need two for this recipe. You can slice them in half horizontally.) Cover the chicken with plastic wrap. Pound with a meat mallet until they're about a 1/4 inch thick.
- Season the chicken all over with salt and pepper. Coat each chicken breast with the flour, shake off any excess, and set them on a plate.
- Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet on medium-high heat. When hot enough for the chicken to sizzle, place the chicken breasts in the pan. Cook for about 3 minutes on each side until golden brown and internal temperature reaches 155° F (they will cook a little more in the sauce). Remove from pan and set aside.
- Melt a tablespoon of butter on medium heat in the pan used to cook the chicken. If the pan feels dry, add more olive oil. Add mushrooms and cook for 3 minutes or until beginning to brown.
- Add shallots and salt to taste. Cook until shallots soften (about 2 minutes). Add the garlic and stir frequently until garlic becomes fragrant (about 1 minute).
- Add chicken broth, heavy cream, Marsala wine, and thyme. Season with salt and pepper. Bring to a boil, reduce heat, and allow to simmer for 10 minutes.
- Once sauce has reduced, add the chicken to the pan. Simmer in the sauce on low for another 5 minutes until sauce has thickened a bit more.
- Garnish with parsley.