Best Chicken Marsala Recipe

Ingredients
- 1/4 cup flour (or sub GF flour)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 3/4 pounds chicken breasts, boneless & skinless
- 2 tablespoons olive oil
- 1 tablespoon butter, more as needed
- 1 lb mushrooms- cremini, portobello, shiitake, button – sliced
- 1 large shallot, finely diced (or sub 1/2 a red onion)
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh oregano or thyme (or use both)
- salt and pepper
- 1 cup chicken broth
- 3/4 cup dry Marsala wine
- 1/2 cup heavy cream (or half and half)
- Flat-leaf parsley for garnishing
Instructions
- 1
Mix the flour, salt and pepper in a bowl (or place in a large zip lock bag).
- 2
Cut the chicken in half widthwise, so each piece is no thicker than 1/2 inch thick. You can also pound the chicken down to under 1/2 thick, then cut in half. (see photo)
- 3
Heat oil and butter in an extra-large skillet over medium-high heat. Cast-iron works great here. Dredge each piece of chicken, shaking off excess, and carefully place in the hot skillet, searing each side until beautifully golden, 3 minutes on each side. Don’t worry about cooking the chicken through, just focus on getting a nice golden crust. Set aside on a plate.
3 min - 4
Lower heat to medium. Add one more tablespoon of olive oil and butter to the pan. Add the mushrooms and saute 5-6 minutes. Add the shallot, garlic, oregano, thyme and season with a five-finger pinch of salt and pepper. Keep sauteing until the mushrooms release their liquid and begin to brown slightly.
6 min - 5
Add the chicken broth, Marsala wine and heavy cream, scraping up any browned bit. Simmer gently uncovered for 12-15 minutes, over med or medium-low heat, letting it thicken and reduce, deepen in color. It won’t be thick sauce- just thick enough to coat the back of a spoon.
15 min - 6
Add more salt and pepper to taste- about another 5-finger pinch of each. Taste and adjust salt and pepper to your liking. For extra richness, add more cream, or for a looser sauce, add more broth.
- 7
Nestle in the chicken to the Marsala sauce and simmer another 5 minutes or until chicken is cooked through.
5 min - 8
Sprinkle with flat-leave parsley and serve over a bowl of creamy polenta.
Nutrition
Per serving (based on 4 servings)


