Creamy Chicken Marsala Recipe

Ingredients

• 1.5 lbs. boneless skinless chicken breast (or up to 2 lbs.)
• 3 tablespoons olive oil (plus more as needed)
• 8 ounces cremini mushrooms (sliced fairly thin)
• 1 small shallot (finely chopped)
• 2 cloves garlic (minced)
• 1 cup chicken stock
• 3/4 cups dry marsala wine (see notes)
• 1/2 cup heavy cream
• 1 1/2 teaspoons freshly chopped thyme (plus leaves for garnish, optional)
• salt and black pepper, to taste

Instructions

1. 1

   Butterfly the chicken: Cut the chicken breasts in half lengthwise to butterfly, then cut in half. Place in a zip top bag to pound to even thickness. If your chicken breasts are smaller, there's no need to cut them in half, simply pound them to about 1/4" thickness. Season the chicken generously with salt and pepper.

2. 2

   Pan sear chicken: Heat 2 tablespoons of the oil in a large sauté pan. Add the chicken and cook until golden brown and it releases easily from the pan, about 2-3 minutes. Turn and cook another 2-3 minutes on the other side until a meat thermometer inserted into the center registers 160 degrees. Remove from the pan and place on a plate, then cover loosely with foil.

3. 3

   Cook vegetables: Add the additional tablespoon of olive oil to the pan. Add the mushrooms and cook for 4-5 minutes until browned and the liquid has evaporated, and be sure to scrape up the brown bits from the bottom of the pan to ensure that they don't burn. Add the shallots and garlic and cook for 1-2 minutes more.

4. 4

   Cook sauce: Add the chicken stock, marsala wine, heavy cream and thyme to the pan. Bring to a boil, then reduce the heat to a high simmer and cook until the sauce has reduced to about half and it coats a wooden spoon, about 10-15 minutes.

5. 5

   Finish the dish: Season the sauce with salt and pepper to taste, then add the chicken back to the pan along with any accumulated juices and simmer on low heat until warmed through, about 1-2 minutes. Serve immediately and enjoy!