Chicken Marsala

Chicken Marsala
  • 4 boneless chicken breasts, about 2 pounds total
  • ¾ cup all-purpose flour
  • 1 ½ teaspoon kosher salt, divided, plus more for seasoning
  • ¾ teaspoon black pepper, divided, plus more for seasoning
  • ¼ cup olive oil
  • 2 tablespoons unsalted butter
  • ½ cup white onions, finely chopped
  • 2 teaspoons minced garlic
  • 4 cups brown mushrooms, ½-inch thick slices
  • ½ cup marsala wine, sweet
  • ½ cup unsalted chicken stock
  • ½ cup heavy whipping cream
  • 1 tablespoon chopped parsley
  1. Place one of the chicken pieces between two plastic sheets or in a large plastic bag. Flatten to an even thickness, about ½-inch thick. Repeat with the remaining pieces.
  2. Alternatively, for pieces larger than 1-inch thick and heavier than 8 ounces, cut in half horizontally. This should create eight ½-inch thick pieces.
  3. In a medium bowl, combine flour, 1 teaspoon salt, and ½ teaspoon pepper. Set aside.
  4. Lightly season each side of the chicken breast with salt and pepper. Dredge the pieces in the seasoned flour, shaking off any excess. Transfer to a plate and set aside.
  5. Heat a large skillet over medium-high heat. Add the olive oil. Once hot, carefully add the chicken to the pan, presentation side down. Cook until golden brown, about 4 to 6 minutes.
  6. Reduce the heat to medium. Flip the pieces over and cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 4 to 6 minutes. Fry in batches if needed. Transfer to a clean plate, loosely tent with foil to keep warm.
  7. To make the sauce, melt the butter. Add the onions and garlic, sauté for 1 minute, constantly stirring to ensure the garlic does not brown.
  8. Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper. Sauté until tender, about 5 minutes.
  9. Turn the heat up to medium-high and add the Marsala wine. Cook until reduced by half, about 2 minutes.
  10. Add the chicken stock. Cook until the sauce is reduced by ½ (about ½ cup), about 5 to 7 minutes.
  11. Reduce the heat to medium, stir in the cream. Simmer until the sauce has thickened, about 3 to 5 minutes—season to taste with salt and pepper.
  12. Add the chicken back to the pan, turn to coat and gently simmer until warmed through, about 1 to 2 minutes. Garnish with chopped parsley and serve hot.