Chicken Marsala

5 from 1 vote

Chicken Marsala is the epitome of easy entertaining.

Prep Time25

Cook Time20

Total Time35

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 421kcal

2 large skinless, boneless chicken breasts 6-8 oz each
flour for dredging
salt and pepper for seasoning
1 tablespoon Extra virgin olive oil
3 Tbsps butter divided 2 + 1
8 oz cremini mushrooms trimmed and sliced. Can substitute baby portabella mushrooms.
1 medium shallot minced
¼ teaspoon salt
⅛ teaspoon black pepper
2 cloves garlic minced
⅔ cup chicken broth
¾ cup dry Marsala wine
⅔ cup heavy cream
2 tsps fresh thyme
2 Tbsps Italian parsley for garnish chopped

Warm oven to about 250° F.
Slice the chicken breasts in halve horizontally. (So 1 breast makes 2 portions half the thickness of the original breast.) Place chicken portions between double layers of plastic wrap and pound with a meat hammer to make a uniform cutlets about ¼" thick.
Dredge each cutlet in flour and sprinkle with salt and pepper.
Heat the oil and 2 Tbsps butter in a skillet (preferably cast iron or stainless steel). When hot fry the cutlets in a single layer 3-4 minutes per side. If you have to work in batches remove the seared breast to an oven proof plate while you sear the other cutlets. Place all cutlets on the plate and keep warm in the oven while you finish the sauce.
Add the remaining butter to the skillet. Add the mushrooms and allow them to brown 3-4 minutes over high heat. Add the shallots, garlic, salt and pepper and stir for 2 minutes. Add the broth and Marsala and scrape up any brown bits stuck to the bottom of the skillet. Add the heavy cream and allow mixture to bubble until reduced to about half. The sauce with get browner and thicken toward the end of the time. Add the chicken cutlets back to the pan, along with any juice that accumulated on the plate, and stir to coat with the sauce. Allow a few minutes for cutlets to heat through.
Serve with rice or crusty bread to soak up the sauce.