Chicken Marsala
Chicken Marsala features pan-seared chicken in a rich Marsala wine sauce with mushrooms, perfect over egg noodles, or mashed potatoes!
Ingredients
Mushrooms
- 8 ounces button mushrooms, stems trimmed and sliced
- 1 medium shallot, diced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 teaspoons garlic, minced
Chicken
- 4 large boneless skinless chicken breasts
- ⅓ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1 cup chicken stock
- 3 teaspoons cornstarch
- ⅔ cup dry Marsala wine
- 1 tablespoon fresh parsley, chopped
- kosher salt and freshly ground black pepper, to taste
- 12 ounces egg noodles, cooked (optional)
Instructions
Mushrooms
- In a large skillet over medium heat, add olive oil and butter and heat until sizzling.
- Add mushrooms and shallot. Season with salt and pepper. Cook for 6 to 8 minutes, stirring occasionally, until mushrooms are browned and tender.
- Stir in garlic and cook for 1 more minute.
- Transfer mushrooms to a plate and set aside. Wipe the skillet clean with a damp paper towel.
Chicken
- Pat chicken breasts dry with paper towels. Use a sharp knife to cut each breast in half horizontally to create two thinner pieces.
- Place each piece of chicken between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness of about ¼ inch.
- On a wide, flat plate, mix together flour, kosher salt, and black pepper. Dredge each chicken piece in the flour mixture, coating all sides.
- In the same skillet over medium heat, heat 1 tablespoon olive oil and 1 tablespoon unsalted butter until sizzling.
- Working in batches, add four chicken pieces to the skillet. Cook for about 6 minutes per side, or until golden brown and the internal temperature reaches 165°F.
- Transfer cooked chicken to a plate and loosely cover with foil to keep warm.
- Add the remaining olive oil and butter to the skillet and cook the remaining chicken pieces the same way. Transfer to the same plate.
Sauce and Assembly
- In a medium bowl, whisk together chicken stock and cornstarch until smooth. Stir in the Marsala wine.
- Pour the Marsala mixture into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Add the cooked mushrooms back to the skillet. Cook over medium heat, stirring occasionally, until the sauce has thickened, about 5 minutes.
- Nestle the cooked chicken into the pan, spooning some sauce over the top. Sprinkle with fresh parsley.
- Serve over cooked egg noodles if desired.