Simple Recipes for Every Day
Chicken Marsala
![homemade chicken marsala on a serving platter](https://images.themodernproper.com/billowy-turkey/production/posts/2021/Chicken-Marsala-24.jpeg?w=600&auto=compress%2Cformat&fit=crop&dm=1640141679&s=e8e7d7708daf3b05cf06d1a0b123bfc1)
- Serves: 4
- Prep Time: 15 min
- Cook Time: 35 min
Ingredients
- 1½ pounds boneless, skinless chicken cutlets or breasts, butterflied to create thinner pieces
- 2 teaspoons kosher salt, plus more to taste
- ½ teaspoon freshly cracked black pepper
- ¼ cup all-purpose flour
- 4 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 1 large shallot, finely chopped
- 8 ounces cremini mushrooms, quartered
- 2 cloves garlic, minced
- 2 teaspoons chopped fresh thyme
- ¾ cup chicken stock
- ¾ cup Marsala wine
- ½ cup heavy cream
- 1 tablespoon minced chives, for serving (optional)
Method
Working with 1 chicken cutlet at a time, place the meat between 2 sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, pound each cutlet to ¼-inch thickness. Season the chicken all over with 1½ teaspoons of the salt and pepper.
Place the flour in a shallow bowl or pie pan. Press each cutlet into the flour, and turn to coat evenly.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is glistening and the butter begins to bubble, working in batches as needed, place the floured chicken breasts in the skillet. Cook, undisturbed, until golden brown 3 to 4 minutes each side. Transfer the chicken to a plate.
Add the remaining 1 tablespoon of olive oil to the skillet. Reduce the heat to medium and add the shallot and mushrooms. Cook, stirring often, until the mushrooms and shallots begin to soften, about 3 to 4 minutes. Add the garlic, thyme, and remaining ½ teaspoon salt and cook until fragrant, about 1 more minute.
Pour in the stock, Marsala, and heavy cream and stir to incorporate. Scrape up any brown bits from the bottom of the pan. Increase the heat to high and bring to a boil, then reduce to medium-low and simmer, stirring occasionally until the wine is reduced by half and the sauce is thick enough to coat the back of a spoon, about 10-12 minutes.
Return the chicken to the pan, along with any juices from the plate. Continue to simmer until the internal temperature of the chicken reaches 165°F on an instant read thermometer, about 5 minutes. Turn the heat off, transfer the chicken to a serving platter. Stir in the remaining 2 tablespoons of butter, until incorporated.
Pour the sauce over the chicken and sprinkle with chives, if using.