Chicken Marsala with Creamy Mushroom Sauce
This classic chicken Marsala starts with thin-cut chicken breast and golden cremini mushrooms — all in one skillet. The Marsala reduces to a sticky glaze before the cream goes in — that's the soul of the sauce.
Equipment
Ingredients
- 3 boneless, skinless chicken breasts halves about 1½ pounds total weight
- Kosher salt and freshly ground black pepper
- ½ cup all-purpose flour or gluten-free flour blend
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 pound thick-sliced brown or white button mushrooms
- ½ cup chopped shallot
- 1-2 cloves finely chopped garlic
- 2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
- ½ cup dry Marsala wine or 50/50 mixture of brandy and dry white wine
- ½ cup heavy cream
- ¼ cup chicken broth
- 2 tablespoons chopped parsley
Instructions
- To slice chicken scaloppine: Arrange 3 boneless, skinless chicken breasts halves sideways and slice them in half. With the knife blade parallel to the cutting surface, slice them in half again, making 4 scaloppine slices per chicken breast.
- Generously sprinkle both sides of the chicken with salt and pepper. Spread ½ cup all-purpose flour on a large plate. Dredge the chicken in the flour to coat both sides, shaking off any excess. Transfer the floured chicken to a piece of parchment or wax paper as you go.
- Place a large (preferably 12-inch) skillet over medium-high heat. Add one tablespoon each of the butter and olive oil. When the butter is melted and stops foaming, add 1 pound thick-sliced brown or white button mushrooms to the pan.
- Cook in one layer without stirring until the mushrooms are golden brown on one side. Stir in ½ cup chopped shallot, 1-2 cloves finely chopped garlic, 2 teaspoons chopped fresh thyme and ¾ teaspoon salt. Cook 2-3 more minutes, stirring frequently, until the shallots are translucent. Transfer the mushrooms to a bowl.
- Return the skillet to medium-high heat and add the remaining tablespoon of butter and olive oil. When the butter has melted, add the dredged chicken pieces to the pan. Cook about 5 minutes per side, until golden brown on both sides (they'll still be a undercooked at this point). Note: If you're pan isn't large enough to hold all the chicken without crowding, cook them in 2 batches.
- Pour ½ cup dry Marsala wine into the pan — it should begin to boil instantly. Cook until the wine is almost completely evaporated and reduced to a sticky glaze. Add ½ cup heavy cream, ¼ cup chicken broth and the cooked mushrooms (including all the juice they exuded), nudging the chicken here and there while gently stirring the sauce. Bring to a simmer and cook until the sauce is lightly thickened, and the chicken is cooked through, 5-7 minutes
- Remove the pan from the heat. Sprinkle the parsley over the chicken and serve.
Video
Notes
- Instead of slicing the chicken into scaloppine, you can use thin-sliced chicken cutlets.
- If you have leftovers or would like to cook chicken marsala ahead, cool completely and transfer to an airtight container. Reheat in a 350F oven until warmed through.
- I tested the recipe with regular all-purpose and gluten-free flour blend with success.
Nutrition
Calories: 215kcalCarbohydrates: 18gProtein: 5gFat: 12gSodium: 55mgFiber: 2gSugar: 6g
