Name: Chicken Marsala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1½ pounds boneless skinless chicken breasts, pounded ¼-inch thick (680 g); 45 g all-purpose flour; Salt; Freshly ground black pepper; 1 tablespoon (15 ml) olive oil; 3 tablespoons (45 ml) unsalted butter, divided; 1 (8-oz) package pre-sliced bella or button mushrooms (227 g); 3 tablespoons (45 ml) finely chopped shallots, from 1 medium shallot; 2 cloves garlic, minced; 160 ml chicken broth; 160 ml grape juice; 160 ml heavy cream; 2 teaspoons (10 ml) chopped fresh thyme; 2 tablespoons (30 ml) chopped fresh Italian parsley, for serving (optional)

Description

Learn how to make a delicious Chicken Marsala with our easy-to-follow recipe. Perfectly cooked chicken in a rich and savory Marsala sauce awaits!

Ingredients

1½ pounds boneless skinless chicken breasts, pounded ¼-inch thick (680 g)
45 g all-purpose flour
Salt
Freshly ground black pepper
1 tablespoon (15 ml) olive oil
3 tablespoons (45 ml) unsalted butter, divided
1 (8-oz) package pre-sliced bella or button mushrooms (227 g)
3 tablespoons (45 ml) finely chopped shallots, from 1 medium shallot
2 cloves garlic, minced
160 ml chicken broth
160 ml grape juice
160 ml heavy cream
2 teaspoons (10 ml) chopped fresh thyme
2 tablespoons (30 ml) chopped fresh Italian parsley, for serving (optional)

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Instructions

Put the flour, ¾ teaspoon salt, and ¼ teaspoon pepper into a ziplock bag. Place the chicken inside, seal it well, and shake until the chicken is fully coated. Set it aside for now.
Warm the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. For optimal browning, a stainless steel pan is recommended, but nonstick can also be used, though it won’t achieve the same golden hue. Add the flour-coated chicken to the skillet, shaking off any excess beforehand, and cook until it turns golden and is nearly cooked through, flipping once, for a total of about 5 to 6 minutes. Move the chicken to a plate and keep it aside.
In the same pan, melt the remaining tablespoon of butter. Add the mushrooms and sauté, stirring regularly, until they start to brown, approximately 3 to 4 minutes. Introduce the shallots, garlic, and ¼ teaspoon of salt; continue cooking for another 1 to 2 minutes. Pour in the chicken broth, grape juice, heavy cream, thyme, ¼ teaspoon salt, and ⅛ teaspoon pepper; use a wooden spoon to scrape any browned bits from the skillet into the sauce. Allow the mixture to come to a boil, then lower the heat to medium and gently simmer, uncovered, until the sauce is reduced by about half and has slightly thickened and darkened, over the course of 10 to 15 minutes (aiming for a thin cream sauce that begins to thicken towards the end). Return the chicken and any accumulated juices back to the skillet. Lower the heat to a simmer and cook until the chicken is fully warmed and the sauce thickens a bit more, around 2 to 3 minutes. If desired, garnish with parsley and serve.
Note: For larger chicken breasts, it’s advisable to slice them horizontally to create four flat pieces before pounding them to a uniform ¼-inch thickness. Pounding them without cutting can result in excessively large pieces. Alternatively, you can pound them thin first and then cut them vertically, though this may alter their original shape, which is generally not an issue.

Notes

Shake off excess flour from chicken before cooking for a smoother sauce.
Opt for a stainless steel pan for best chicken browning, but nonstick works too.
For larger chicken breasts, slice horizontally before pounding for even cooking.