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Here’s what you need to make this delicious chicken marsala recipe:

 

– 1 1/2 lb. boneless, skinless chicken breasts (2 to 3)

– 1 tsp. freshly ground black pepper

– 1 tsp. Italian seasoning

– 2 tsp. kosher salt, divided

– 1/2 c. all-purpose flour

– 4 tbsp. extra-virgin olive oil, divided

– 3 tbsp. unsalted butter, divided

– 8 oz. cremini mushrooms, thinly sliced

– 1 shallot, finely chopped

– 3 cloves garlic, sliced

– 1 tbsp. chopped fresh thyme

– 3/4 c. Marsala wine

– 1 1/4 c. low-sodium chicken broth

– 3/4 c. heavy cream

– 1 tbsp. chopped fresh parsley

 

Here’s how to make it:

 

  1. Pat chicken dry and remove tenderloin from breasts. Butterfly each breast, then separate butterflied halves to create 4-6 thin pieces; season both sides of chicken with pepper, Italian seasoning, and 1 1/2 teaspoons salt.
  2. Pour flour into a shallow dish. Dredge each piece of chicken in flour, coating both sides, and tap off any excess.
  3. In a large skillet over medium-high heat, heat 1 tablespoon oil, then melt 1 tablespoon butter. Add half of chicken and cook, turning occasionally, until golden brown, 2 to 3 minutes per side. Transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.
  4. In same skillet over medium heat, heat 1 tablespoon oil. Add mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add shallot and remaining 1 tablespoon oil and 1/2 teaspoon salt and cook, stirring frequently, until translucent, about 2 minutes. Add garlic and thyme and cook, stirring, until fragrant, about 1 minute. Add wine and cook, stirring occasionally and scraping browned bits from bottom of pan, until reduced by half, 4 to 5 minutes. Add broth and cream and bring to a simmer. Cook, stirring occasionally, until sauce starts to thicken, about 15 minutes.
  5. Stir in remaining 2 tablespoon butter until melted. Return chicken to skillet spoon sauce over chicken until heated through, 2 to 3 minutes. Top with parsley and serve. Enjoy!