Chicken Marsala
Creamy and delicious chicken marsala with mushrooms. Don't forget to check out my step by step photos and tips above!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 boneless skinless chicken breasts
- 2 tsp. kosher salt (divided)
- 1 tsp. ground black pepper
- 1/3 cup all-purpose flour
- ¼ cup plus 2 Tbsp. olive oil (divided)
- 2 Tbsp. unsalted butter
- 8 oz. sliced mushrooms
- 2 Tbsp. minced fresh garlic
- 1 Tbsp. all-purpose flour
- 3/4 cup marsala wine
- ½ cup chicken stock or broth
- ¼ cup heavy cream
- Fresh parsley (for garnish, optional)
Instructions
- 1
Working one at a time, place chicken on a cutting board; slice each in half horizontally to create four thin cutlets.
- 2
Sprinkle chicken evenly on both sides with 1½ teaspoons salt and ½ teaspoon pepper. Place in a shallow dish with flour; toss and pat to coat chicken with flour.
- 3
Heat ¼ cup olive oil over medium-high heat until shimmering. Add chicken to pan; cook until browned on both sides, 3 to 4 minutes per side. Place chicken on a wire rack to drain.
- 4
Wipe skillet clean, if needed. Reduce heat to medium. Add remaining 2 tablespoons oil and butter.
- 5
Add mushrooms; sprinkle with remaining ½ teaspoon each salt and pepper. Cook, stirring occasionally, until mushrooms are lightly browned, about 5 minutes.
- 6
Add garlic; cook, stirring often, about 1 minute.
- 7
Add flour; cook, stirring often, until flour is slightly toasted, about 1 minute.
- 8
Add marsala to pan; stir to release browned bits from bottom of pan. Add chicken stock.
- 9
Reduce heat to medium-low; simmer until slightly thickened, about 10 minutes.
- 10
Stir in cream; return chicken to pan. Cook until chicken is warmed through, about 2 minutes.
- 11
Remove from heat. Divide chicken and sauce among 4 plates. Sprinkle with parsley, and serve.