Chicken marsala is on Italian menus everywhere and you'll be surprised just how easy this recipe is to make at home! Chicken breasts are pounded thin and pan fried until golden-brown then slathered in mushrooms and an incredible marsala wine sauce. It's as delicious as it sounds, and now you can make restaurant-quality chicken marsala from the comfort of your own kitchen!
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Instructions
In a large gallon-sized freezer bag, combine the flour, salt, and pepper then shake to mix. Add your chicken breasts to the bag and shake until fully coated.
Heat the olive oil and first 2 tablespoons of butter in a large skillet over medium-high heat. Once hot, shake off any excess flour coating on the chicken breasts and place them in the pan.
Cook the chicken until golden and just barely cooked through, about 5 or 6 minutes, only flipping it once at the halfway point (3 minutes or so). Transfer it to a plate or cutting board and set it aside.
Add the remaining 1 tablespoon of butter to the hot pan. Once it has melted, add the mushrooms. Stir frequently as the mushrooms cook for 3-4 minutes, or until they begin to brown.
Once the mushrooms begin to brown, add the shallots and garlic. Cook for just 1-2 minutes, stirring frequently, then add in the broth, marsala wine, heavy cream, fresh thyme, and salt & pepper to taste.
Use a wooden spoon to scrape the fond (brown bits) from the bottom of the pan so it mixes into the sauce. Bring to a boil, then reduce the heat to medium and allow it to boil gently, uncovered, until the liquid has reduced by half and begins to thicken just slightly (about 10-15 minutes).
Add the cooked chicken back to your skillet, along with any juices that have seeped out as it was sitting. Reduce the heat to low, and simmer for 2-3 minutes or until the chicken has warmed through and the sauce has thickened a tad more.
Serve immediately and garnish with freshly chopped Italian parsley, if desired.
Notes
Pound the chicken underneath or between sheets of plastic wrap, or inside of a Ziplock bag to keep from making a mess.
If working with extra large chicken breasts, it is best to slice them in half horizontally then pound them to about ¼-inch in thickness so you can make even, flat filets.
1 medium shallot should equate to about 3 tablespoons when chopped.
A stainless steel pan will brown best, but non-stick will work also. You just won't have as much of the golden-brown sear on the outside of your chicken.