Chicken Marsala

Ingredients

• 2 large boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 8 oz cremini mushrooms, sliced
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 3/4 cup dry Marsala wine
• 3/4 cup low-sodium chicken broth
• 2 tbsp chopped parsley

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Slice each chicken breast horizontally to make four thinner cutlets, then pound any thick areas to an even thickness. Pat the cutlets dry and season both sides with salt and black pepper.
2. Step 2.Place the flour in a shallow dish and dredge each cutlet lightly, shaking off the excess. A thin flour coating helps the chicken brown and later gives the Marsala sauce a little body without making it heavy.
3. Step 3.Heat the olive oil with 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken in a single layer and sear for about 3 minutes per side until golden, working in batches if necessary.
4. Step 4.Transfer the browned chicken to a clean plate. Add the sliced mushrooms to the same skillet and cook for 5–6 minutes, stirring occasionally, until their moisture evaporates and the edges begin to brown.
5. Step 5.Add the shallot and cook for 2 minutes, then add the garlic and stir for 30 seconds. Keep the garlic pale because deeply browned garlic can make the delicate wine sauce taste bitter.
6. Step 6.Carefully pour in the Marsala wine and scrape the bottom of the skillet with a wooden spoon to release the browned bits. Simmer for 2–3 minutes so the wine reduces slightly and the flavor concentrates.
7. Step 7.Add the chicken broth and bring the sauce back to a gentle simmer. Cook for another 4–5 minutes until the liquid reduces enough to lightly coat the mushrooms and the back of a spoon.
8. Step 8.Return the chicken and any juices from the plate to the skillet. Simmer for 3–5 minutes, turning once, until the cutlets are hot throughout and reach at least 165°F in the thickest part.
9. Step 9.Turn off the heat and swirl in the remaining tablespoon of butter to give the sauce a glossy finish. Taste before adding more salt because the reduced broth and browned chicken already contribute seasoning.
10. Step 10.Sprinkle with parsley and serve immediately with mashed potatoes, pasta, polenta, or green vegetables. Spoon the mushrooms and Marsala sauce over each cutlet just before the plates go to the table.