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Chicken Marsala

Enjoy restaurant-quality Chicken Marsala at home with this easy recipe that features golden chicken medallions in a rich mushroom sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 large large chicken breasts, sliced into medallions
  • 1/2 cup all-purpose flour
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • to taste Kosher salt
  • to taste Freshly cracked black pepper
For the Mushroom Sauce
  • 8 ounces button mushrooms
  • 4 ounces shiitake mushrooms
  • 3 cloves garlic
  • 1 large shallot
  • 1 tablespoon fresh thyme
  • 1 cup Marsala wine
  • 1 cup chicken stock
  • 2 tablespoons fresh flat-leaf parsley

Method
 

Preparation
  1. Slice each chicken breast in half horizontally to create thinner pieces.
  2. Sprinkle both sides of each chicken piece with kosher salt and black pepper.
  3. Coat each chicken piece in flour, shaking off any excess.
Cooking
  1. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
  2. Add the chicken to the skillet and cook until deep golden brown, about 3 minutes per side.
  3. Once browned, transfer the chicken to a plate.
  4. In the same skillet, add the remaining 2 tablespoons of butter and the mushrooms. Cook for 5 to 7 minutes until golden.
  5. Add minced garlic, shallot, and thyme to the mushrooms. Stir and cook for 1 minute.
  6. Pour the Marsala wine into the skillet and allow it to simmer for 4 to 5 minutes until reduced by half.
  7. Stir in chicken stock and let the sauce bubble gently for another 5 minutes.
  8. Return the chicken to the pan, cooking until heated through.
  9. Finish with chopped parsley before serving.

Notes

Pat the chicken dry before seasoning for better browning. A wide skillet is recommended to avoid steaming. Taste before serving and adjust seasoning as necessary.