Chicken infused with the brown sugar and nut flavors of Marsala wine for a sweet and savory blend is at the heart of this Italian classic. Chicken Marsala is a crispy, creamy main course loaded with meaty mushrooms around the tender-cooked chicken. Rich and wonderfully seasoned, Chicken Marsala is popular for deliciously obvious reasons. You’ll keep finding room for this dinner.
Ingredients• 1 1/4 cups dry marsala wine • 1 1/4 cups chicken broth, unsalted • 2 (11 ounce) boneless, skinless, chicken breasts, butterflied, halved, and pounded to an even thickness • salt, to taste • freshly ground black pepper, to taste • 1/3 cup all-purpose flour • 2 tablespoons unsalted butter, divided • 2 tablespoons olive oil, divided • 8 ounces cremini mushrooms, sliced • 3 garlic cloves, minced • 1 teaspoon fresh thyme, minced • 1 teaspoon fresh oregano, minced • 1 1/2 teaspoon cornstarch, whisked with 1 tablespoon chicken broth in a small bowl until well combined into a slurry • 1/3 cup heavy cream • 1 tablespoon fresh parsley, minced
In a medium non-stick saucepan, combine together the marsala wine and chicken broth.
Bring the pan to a boil over medium-high heat on the stovetop.
Reduce the heat to medium-low and gently boil until it has reduced to approximately 1 cup, about 15-20 minutes.
While the sauce is reducing, heavily season both sides of the chicken breast with salt and pepper.
In a large kitchen bowl, dredge each side of the chicken in the flour. In another medium skillet, melt down 1 tablespoon of the butter along with 1 tablespoon of olive oil over medium-high heat.
Add the chicken breasts to the skillet with the melted butter and olive oil and let them sear until fully cooked, about 8-10 minutes. The internal temperature of the chicken should read 165 degrees F in the center. Turn the chicken once halfway through the cooking process.
Once the chicken has been cooked though, transfer it to a plate and tent the chicken with aluminum foil.
Reduce the temperature on the skillet to medium heat and melt the remaining 1 tablespoon of the butter and 1 tablespoon of the olive oil before adding in the mushrooms.
Sauté the mushrooms, gently tossing them every once in a while. Stop when the mushrooms have shrunk and become a golden brown, about 6-8 minutes.
Add in the garlic during the last minute of cooking.
Next, add the marsala reduction, thyme, and oregano to the skillet with the mushrooms.
Bring the mixture to a simmer, increasing the heat when needed. Don’t forget to scrape out the browned bits from the bottom of the skillet for extra flavor.
Add in the cornstarch chicken broth slurry.
Stir until the mixture has thickened, about 1-2 minutes.
Then, remove the skillet from the heat and combine it with the heavy cream.
Season the sauce with salt and pepper to your liking.
Put the chicken breasts back in the skillet and ladle the sauce over the top of the chicken.
Garnish with some parsley and serve it hot.