Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

• ▢ 4 small boneless skinless chicken breasts 5 to 6 oz each
• ▢ ½ cup all-purpose flour
• ▢ 4 tablespoons olive oil
• ▢ ¾ teaspoon salt
• ▢ ½ teaspoon black pepper

For the Sauce

• ▢ ¾ cup chicken stock or chicken broth
• ▢ 2 tablespoons butter
• ▢ ¼ teaspoon dried thyme leaves or 1 teaspoon fresh thyme
• ▢ 1 small shallot diced, or onion
• ▢ 8 ounces mushrooms white or brown, sliced
• ▢ 1 ½ tablespoons all-purpose flour
• ▢ ½ cup dry Marsala wine
• ▢ 2 tablespoons chopped fresh parsley or chives for garnish

• Cover the chicken breasts with plastic wrap and use the flat side of a meat mallet or a rolling pin to pound to ¼-inch thick. Season with salt and pepper and dredge in flour.

• In a large skillet, preheat the olive oil over medium high heat. Cook the chicken in batches, 3-4 minutes per side or until cooked through. Transfer the chicken to a plate.

To Make the Sauce

• In the same pan, add 2 tablespoons butter, thyme, and shallot and cook over medium heat until tender, about 3 minutes. Add the mushrooms and cook until juices are released, about 5 minutes. Stir in 1 ½ tablespoons flour and cook for 1 minute more.

• Pour in the Marsala wine and stock or broth and simmer until thick and bubbly, about 3 minutes.

• Add chicken back into the pan and simmer for 2-3 minutes or until heated through.

• Garnish and serve over pasta.

Marsala: Choose dry marsala wine for this recipe. Sweet marsala wine will make the final dish too sweet.

Chicken breasts: If they’re very large, they can be cut in half horizontally. Replace chicken breasts with 8 thin chicken cutlets.

Sauce: A creamier chicken Marsala can be made by adding ¼ cup of heavy cream to the sauce.

Leftovers: Keep leftover chicken marsala refrigerated for up to 4 days. Reheat on the stovetop.

Course Chicken, Dinner, Entree, Main Course

Cuisine American, Italian