Ingredients
Chicken and Coating
- 1½ pounds boneless skinless chicken breasts, pounded ¼-inch (6 mm) thick, or chicken tenderloins
- 3 tablespoons all-purpose flour
- ¾ teaspoon salt, divided
- ¼ teaspoon freshly ground black pepper, divided
Cooking Fats and Oil
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
Sauce Components
- 1 (8-oz) package pre-sliced bella or button mushrooms
- 3 tablespoons finely chopped shallots (from 1 medium shallot)
- 2 cloves garlic, minced
- ⅔ cup chicken broth
- ⅔ cup dry Marsala wine
- ⅔ cup heavy cream
- 2 teaspoons chopped fresh thyme
- 2 tablespoons chopped fresh Italian parsley, for serving (optional)
Instructions
- Prepare the Chicken Coating: Place the flour, ¾ teaspoon salt, and ¼ teaspoon black pepper into a ziplock bag. Add the chicken breasts or tenderloins to the bag. Seal tightly and shake vigorously to coat the chicken evenly with the seasoned flour. Set aside.
- Sauté the Chicken: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. For best browning, use a stainless steel pan. Shake off any excess flour from the chicken and place it in the hot skillet. Cook the chicken for about 5 to 6 minutes total, turning once, until it is golden brown and just cooked through. Transfer the chicken to a plate and set aside.
- Cook the Mushrooms and Aromatics: In the same skillet, melt the remaining tablespoon of butter. Add the sliced mushrooms and cook, stirring frequently, for 3 to 4 minutes until they begin to brown. Add the chopped shallots, minced garlic, and ¼ teaspoon salt; sauté for another 1 to 2 minutes until fragrant.
- Make the Marsala Sauce: Pour in the chicken broth, Marsala wine, and heavy cream. Add the chopped fresh thyme along with ¼ teaspoon salt and ⅛ teaspoon pepper. Use a wooden spoon to scrape the browned bits from the pan into the sauce. Bring the mixture to a boil, then reduce to medium heat and simmer uncovered for 10 to 15 minutes, letting the sauce reduce by about half and thicken slightly. The sauce should remain somewhat thin and creamy.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet, including any juices that accumulated on the plate. Reduce heat to low and simmer gently for 2 to 3 minutes until the chicken is warmed through and the sauce thickens further.
- Garnish and Serve: Sprinkle the chopped fresh Italian parsley over the dish if desired, and serve immediately for a rich and indulgent meal.
Notes
- For best results, pound the chicken breasts evenly to about ¼ inch thickness to ensure quick and even cooking.
- Using a stainless steel skillet is preferred for better browning; however, nonstick pans can be used though they won’t produce the same color or crust.
- Dry Marsala wine is essential for authentic flavor; avoid sweet Marsala for this recipe.
- Make sure not to overcook the chicken during the initial sauté to keep it tender and juicy in the final dish.
- This dish pairs wonderfully with pasta, mashed potatoes, or crusty bread to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
