Chicken Marsala

Chicken Marsala is an easy yet impressive dish, perfect for enjoying with pasta, polenta or mashed potatoes. Tender, golden brown chicken breasts and mushrooms are served with a flavorful Marsala wine sauce. This one pan meal is one of the best chicken recipes I've tried!

📝 Ingredients

• 1.5 pounds boneless, skinless chicken breasts (4 small (6 ounce) breasts or 2 large (12 ounce) breasts)
• salt and black pepper
• 1/3 cup all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 8 ounces cremini mushrooms (sliced)
• 2 cloves garlic (minced)
• 2/3 cup dry Marsala wine
• 2/3 cup low sodium chicken broth
• 1 teaspoon fresh thyme leaves

👨‍🍳 Instructions

1. 1If using 2 large chicken breasts, slice them in half horizontally to get 4 chicken cutlets. Place the chicken breasts between 2 pieces of plastic wrap or parchment paper and pound to ¼-inch thickness using a meat mallet or rolling pin.
2. 2Sprinkle both sides of the chicken breasts with salt and pepper.
3. 3Place the flour in a shallow bowl or baking dish. Coat each piece of chicken with the flour, gently shaking off any excess flour.
4. 4Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken to the pan and brown on both sides, about 5-6 minutes per side, until the chicken is cooked through to 165° F. Remove chicken to a clean plate. If desired, tent with foil to keep warm.
5. 5Add the butter and cremini mushrooms to the pan and cook, stirring often, until softened and golden brown, 3-4 minutes. Add the garlic and cook, stirring, for 30 seconds.
6. 6Stir in the Marsala wine, chicken broth and thyme. Simmer, stirring often, until the sauce reduces by almost half, about 3-4 minutes. (The sauce will thicken up more when you add the chicken back to the pan because of the flour on the chicken.)
7. 7Return the chicken to the pan for about 2 minutes to warm through. Serve chicken with sauce, over mashed potatoes, pasta, polenta, or as desired.