This classic chicken marsala with mushrooms is easy enough for weeknights (ready in just 30 minutes), but elegant enough for company. Great with potatoes or pasta.
2mediumshallots, finely diced, can substitute red or yellow onion
1-2clovesgarlic, finely chopped
8-10ozbutton or cremini mushrooms, or a mix of mushrooms, sliced
1Tablespoonall-purpose flour
1/2cupdry Marsala wine
1cupchicken broth
3Tablespoonsheavy cream
Salt and freshly ground pepper, to taste
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Instructions
Tip! This dish cooks quickly over high heat and it's of great benefit to have all your ingredients measured and handy beside the stove, to add to the hot skillet as needed.
Halve the chicken breasts lengthwise. Using a meat pounder, rolling pin or a heavy skillet, pound the pieces until evenly thick. Season with salt and pepper. Add the 1/3 cup of flour to a plate and lightly coat (dredge) each piece of chicken in flour, shaking off the excess. Set aside while the skillet heats.
In a heavy-bottomed large skillet, heat the 3 Tbsp olive oil together with the 1 Tbsp butter over medium-high heat (or a touch higher even). When the butter is foaming, add the floured chicken cutlets, adding only as many as will fit flat with an inch at least in between. (Do in batches, if necessary). Cook until the underside is golden, then flip and cook the other side as well, about 3 minutes per side. Remove to a plate.
Melt the remaining 2 Tbsp butter in the pan. Add the shallots and a pinch of salt and cook, stirring for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the garlic and cook 15 seconds more. Add the mushrooms and cook until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minutes. Sprinkle with the flour and cook, stirring, for about 30 seconds. Add the Marsala. Allow the Marsala to boil until almost completely evaporated.
Once the Marsala has almost completely evaporated, add the chicken broth and cook until the mixture is reduced by half, about 3 minutes. Stir in the cream. Return the chicken to the pan and allow it to simmer with sauce to re-warm. Taste the sauce and add salt and freshly ground black pepper, as needed.
If desired, garnish with chopped parsley or fresh thyme leaves (or dried thyme leaves).
Notes
Be sure to read the notes above this recipe card, where I share more detailedtips, variations and substitution suggestions for this recipe!