Description
This rich and savory Chicken Marsala is a restaurant-quality dish you can easily make at home, in one pan, in about 30 minutes.
Ingredients
Units
Scale
- 2 large boneless skinless chicken breasts (sliced in half lengthwise to create 4 thin cutlets)
- 1/2 cup all-purpose flour, plus 1 1/2 tablespoons.
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil,
- 3 tablespoons butter, divided
- 10–12 ounces cremini or button mushrooms, sliced
- 1 small shallot, minced
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 3/4 cup dry Marsala wine
- 1 cup beef or chicken stock
- 2 teaspoons beef base (such as Better Than Bouillon)
- 2 tablespoon fresh chopped parsley (plus more for garnish)
Instructions
- Cut each chicken breast in half, horizontally, to create four cutlets. Use 1/4 teaspoon of salt and 1/4 teaspoon black pepper to season the cutlets.
- In a shallow dish, combine the 1/2 cup flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, and paprika.
- Dredge each chicken cutlet in the seasoned flour, shaking off the excess.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once heated, add two tablespoons butter.
- Sauté the chicken, in batches if needed, for 3–4 minutes per side, or until golden brown and cooked through. Remove onto a plate or platter, and set aside.
- In the same skillet, add the mushrooms. Cook down for about 4-5 minutes.
- Add the minced shallots, garlic, fresh thyme, remaining salt and black pepper. Cook for another 3 minutes.
- Sprinkle on the 1 1/2 tablespoons flour. Let the raw flour taste cook off for a few minutes.
- Deglaze with the marsala wine and scrape the browned bits from the bottom of the pan. Cook for a few minutes to cook off the alcohol.
- Pour in the beef stock and beef base and bring to a simmer for 3-4 minutes, to slightly thicken.
- Cut the remaining tablespoon of butter in small pieces and add to the sauce, along with two tablespoons fresh chopped parsley. Stir.
- Nestle in the reserved chicken. Allow to warm through.
- Serve immediately with homemade mashed potatoes, pasta, roasted potatoes, or polenta.
- ENJOY!
Notes
- Slice chicken breasts evenly, so they cook uniformly.
- Don’t overcrowd the pan while browning the chicken. Work in batches, if needed.
- Easily substitute the beef stock with chicken stock.
- For a looser sauce, skip sprinkling the flour on the mushroom mixture.
- The beef base intensifies the richness of the sauce—don’t skip it!
- Marsala wine reduces to create a deep, nutty flavor—make sure to let it simmer for a few minutes before adding the stock.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Easy
- Cuisine: Italian American