Deliciously savory, sweet, and sweet. This fantastic recipe combines two incredible flavors in an incredible way for simple but elegant food. Although this recipe calls for an hour of marinating, it is best when done for up to 24 hours in the refrigerator.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 skin-on, boneless chicken breast halves
- 1 teaspoon salt and ground black pepper to taste
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 5 white mushrooms, sliced
- 1 shallot, minced
- 1 tablespoon all-purpose flour
- 1 cup Marsala wine
- 2 cups chicken stock
- 2 tablespoons chopped fresh parsley
- 1 teaspoon cold butter
Instructions
- Season chicken breasts all over with salt and pepper.
- Melt 1 1/2 tablespoons butter and olive oil in a skillet over medium heat. Cook chicken breasts, skin-side down, in hot butter and oil until browned, about 5 minutes. Flip and cook until breasts are almost cooked through, about 5 minutes more. Transfer chicken breasts to a plate.
- Melt 1 1/2 tablespoons butter in the same skillet over medium-high heat. Saute mushrooms with a pinch of salt and a pinch of pepper in hot butter until mushrooms are golden, 5 to 7 minutes. Add minced shallot; cook and stir until softened, 2 to 3 minutes. Sprinkle flour over the top and cook and stir until the bitterness of the flour cooks off, 3 to 4 minutes.
- Pour wine into skillet and bring to a boil; cook and stir until wine reduces and sauce thickens, 3 to 4 minutes. Add chicken stock; bring to a simmer and cook until slightly reduced, 3 to 5 minutes more.
- Return chicken breasts to the skillet, reduce heat to low, and cook chicken, turning once, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
- Move chicken to one side of the skillet and tilt the skillet so that the sauce pools at the bottom. Stir parsley and 1 teaspoon cold butter into the sauce, stirring constantly, until sauce is shiny and butter is completely melted. Transfer chicken breasts to plates and spoon mushrooms and sauce over the top.
Nutrition Facts
| Calories | 799 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 185 mg |
| Dietary Fiber | 1 g |
| Protein | 51 g |
| Saturated Fat | 16 g |
| Sodium | 2391 mg |
| Sugars | 12 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
Perfect…nough said!
I always follow the recipe as written especially Chef John’s. The second time I make slight adjustments for my taste. Second time I doubled the flour to make it thicker. I pound my chicken very thin so, I do 3 minutes each side any more time it gets dry. Thank you again Chef John for a great recipe.
I have made this many times without needing to change any ingredients. Sometimes, I cook the sauce longer to make it thicker before adding the chicken back in. Easy delicious recipe.
Staple recipe, keep in your rotation. Super easy for beginners
I love this recipe. It is easy and delicious. I add extra seasonings to the chicken prior to putting in the pan since I like a more robust flavor.
This is my first time making Chicken Marsala. The recipe is easy to follow. This is my significant other’s favorite dish and he says it tasted better than some of the restaurants. This definitely a keeper!
The marsala flavor was a bit too strong and lacked complexity, I added more chicken stock and thyme. Also created more roux to thicken the sauce.
This is the best chicken marsala I have ever had! I used boneless skinless breast pounded a little thinner and doubled the recipe. It was a huge hit. I served with butter noodles and the husband was thrilled. There was plenty of sauce and let it cook until it was reduced enough for my liking. This is a definite go-to on the dinner list. Thanks, Chef John!
I like a thicker sauce, so I took some of the liquid after adding the stock and making a cornstarch slurry and add it after it has reduced some. I also use boneless chicken breasts, butterflied and pounded flat.
This recipe is delicious as written. The sauce was perfect. My most finicky eater kept thanking me for making such a delicious meal!
I made made this twice. I use more flour for a thicker gravy. Also add 1/4 C heavy whipping cream.
I used skinless breasts, which I flattened, so my cooking time was shorter. I included a small blob of trimmed chicken fat while frying (as I didn’t include skin and wanted that extra flavor). Used less broth, as everything seemed to be cooked well already at that point, so no need to slow things down with extra broth to cook down. Came out fantastic. Chef John recipes always do!!
Fabulous! Cooking this for a family of 6 added more cooking time, as browning the breasts took much longer. I need a bigger skillet! Doubled the sauce with 2 cups of marsala and 3 cups of broth. Make sure to reduce down. Was amazing on mashed potatoes!
My mom used to make chicken Marsala, but she sliced the breasts in half lengthwise down the middle and then pounded them thin. When I’ve had it in restaurants, they did the same thing, so I was surprised that Chef John didn’t do that. I did make this recipe, but opted to thin the breasts and pound them. Our grocery stores don’t seem to stock Marsala wine, only Marsala cooking wine, so we had to settle for that. And, we didn’t have any fresh parsley on hand, so used dried. The recipe is now husband-approved and added to the rotation. I might make a trip to the State liquor store to see if they have real Marsala.
Perfect, brown, buttery, mushroom deliciousness. We served over Zucchini Zoodles
This has become one of our families favorites. I also make it for my crew when sailing. Wonderful blend of flavors combined with a rather elegant presentation.
Easy to follow receipe.. My husband isn’t a mushroom lover but he ate anyways.
perfect
Excellent flavor, but too much parsley for my taste. Also, I needed to cook it down more than I did. Sauce was too thin.
Excellent flavour.
This might sound weird but I used some of the left over over sauce on a hamburger. It made an awesome mushroom burger.