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OHOW’s Favorite Chicken Marsala

OHOW’s Favorite Chicken Marsala makes a classic and delicious Italian recipe simple.
Prep Time 10 minutes
Cook Time 35 minutes
Course Main Course
Cuisine American, Italian
Servings 4

Ingredients
  

  • 1-1/2 pounds boneless skinless chicken breasts, pounded ¼-inch thick or chicken tenderloins
  • 3 tbsp all-purpose flour
  • Kosher Salt
  • black pepper, freshly ground
  • 1 tbsp olive oil
  • 4 tbsp butter
  • 1 (8oz.) package pre-sliced button mushrooms
  • 2 whole shallots, peeled and sliced thin if you don’t have shallots, yellow onion will do
  • 2 cloves garlic, chopped
  • 2/3 cup chicken broth
  • 2/3 cup Marsala wine Chef Mike recommends Cribari Cellars
  • 1 cup heavy cream
  • 1 tsp fresh thyme, chopped
  • 1 tbsp fresh parsley, chopped for garnish

Instructions
 

  • Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal the bag tightly and shake to coat chicken evenly. Set aside.
  • Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat (nonstick sauté pan will work). Place the flour-dusted chicken in the pan, and cook, turning once, until the chicken is golden. Do not cook all the way through. This will take about 6 to 8 minutes total. Transfer the chicken to a plate and set aside.
  • Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and 1/4 teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon of pepper; use a wooden spoon to scrape and stir. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes. Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley and serve.
  • Serve over linguini pasta with a sprinkle of shredded parmesan cheese and some pan seared asparagus.
Keyword Chicken, Chicken Marsala