Chicken Marsala

Chicken Marsala ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 0.5 cup all-purpose flour
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp olive oil
• 8 oz cremini mushrooms
• 1 medium shallot
• 2 cloves garlic
• 0.75 cup dry Marsala wine
• 0.75 cup chicken broth
• 2 tbsp unsalted butter
• 2 tbsp fresh parsley, chopped

Watch how to make Chicken Marsala

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Chicken Marsala

1. Slice the 1.5 lbs chicken breasts horizontally to create 8 thinner cutlets; pat them thoroughly dry with paper towels to ensure a crispy sear.
2. In a shallow dish, whisk together the 0.5 cup all-purpose flour, 0.5 tsp salt, and 0.25 tsp black pepper. Dredge each chicken cutlet lightly in the seasoned flour, shaking off any excess.
3. Heat 1 tbsp olive oil in a large skillet or sauté pan over medium-high heat until shimmering. Sear half of the floured chicken cutlets for 3-4 minutes per side, until golden brown and cooked through to an internal temperature of 165°F. Remove cooked chicken to a plate and set aside, then repeat with the remaining 1 tbsp olive oil and chicken.
4. Reduce heat to medium. Add the 8 oz sliced cremini mushrooms and 1 medium minced shallot to the same skillet. Cook, stirring occasionally, for 5-7 minutes until the mushrooms are softened and have released their moisture.
5. Add the 2 minced garlic cloves to the skillet and cook for an additional minute until fragrant, being careful not to burn the garlic.
6. Pour in the 0.75 cup dry Marsala wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the wine to a simmer and let it reduce by about half, which should take 2-3 minutes.
7. Stir in the 0.75 cup chicken broth and bring the sauce back to a gentle simmer. Continue to cook for 5-7 minutes, allowing the sauce to thicken slightly.
8. Return the cooked chicken cutlets to the skillet, nesting them gently in the sauce. Let them heat through for 1-2 minutes.
9. Remove the skillet from the heat and swirl in the 2 tbsp unsalted butter until it has melted and the sauce is glossy. Taste and adjust seasoning with additional salt and pepper if needed.
10. Garnish generously with 2 tbsp fresh chopped parsley and serve immediately, spooning the rich Marsala sauce over each chicken cutlet.

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