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Chicken Marsala

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Tender chicken breasts simmered in a rich Marsala cream sauce with mushrooms, garlic, and fresh herbs. This classic Italian-inspired dish is elegant, comforting, and easy enough for a weeknight dinner.

Ingredients

  • 1½ pounds boneless skinless chicken breasts, pounded ¼-in (6-mm) thick (see note), or chicken tenderloins
  • 3 tablespoons all-purpose flour
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter, divided
  • 1 (8-oz) package pre-sliced bella or button mushrooms
  • 3 tablespoons finely chopped shallots, from 1 medium shallot
  • 2 cloves garlic, minced
  • ⅔ cup chicken broth
  • ⅔ cup dry Marsala wine
  • ⅔ cup heavy cream
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons chopped fresh Italian parsley, for serving (optional)

Instructions

  1. Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken, seal the bag tightly, and shake to coat evenly.
  2. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Shake off excess flour from the chicken and cook, turning once, until golden and just cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate.
  3. Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until they begin to brown, about 3 to 4 minutes.
  4. Add the shallots, garlic, and ¼ teaspoon salt. Cook for 1 to 2 minutes more.
  5. Add the chicken broth, Marsala wine, heavy cream, thyme, ¼ teaspoon salt, and ⅛ teaspoon pepper. Scrape the browned bits from the pan into the sauce. Bring to a boil, then reduce heat and simmer uncovered for 10 to 15 minutes until the sauce is reduced by about half and slightly thickened.
  6. Return the chicken and any accumulated juices to the pan. Reduce heat to low and simmer for 2 to 3 minutes until warmed through and the sauce thickens further.
  7. Sprinkle with parsley if using and serve.

Notes

  • Pounding the chicken to an even thickness helps it cook quickly and evenly.
  • A stainless steel skillet helps create better browning on the chicken, though a nonstick pan can also be used.
  • Serve with pasta, rice, mashed potatoes, or roasted vegetables to soak up the sauce.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/chicken-marsala/