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Italian Skillet Chicken Dish

Chicken Marsala

An Italian-American dish, this Chicken Marsala is a stovetop dish featuring pan-fried chicken breast cutlets and mushrooms in a rich and savory Marsala wine-reduced sauce.
Course Main Course
Cuisine Italian
Keyword Chicken, Chicken Marsala
Servings 4
My Island Bistro Kitchen Barbara - My Island Bistro Kitchen

Ingredients

  • 2 large boneless, skinless chicken breasts (apx. 1 lb)
  • 1 tsp coarse Kosher salt
  • 2-4 tbsp all-purpose flour
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 8 oz mushrooms (e.g., button or cremini), sliced
  • 2 tbsp finely chopped shallots
  • 1-2 garlic cloves, minced
  • 2 sprigs fresh thyme
  • 2/3 cup dry Marsala (no substitutes)
  • ¾ cup warm chicken stock
  • ½ tbsp cornstarch
  • 1½ tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tsp Italian seasoning
  • ¼ - 1/3 cup whipping cream, room temperature (optional)
  • Fresh parsley for garnish (optional)

Instructions

  1. Pre-prep: Dry brine the whole chicken breasts: Evenly sprinkle about 1/4 tsp of coarse Kosher salt on each side of the whole chicken breast, gently patting/rubbing the salt into the meat. Set chicken breasts on a wire rack set over a rimmed baking sheet and place, uncovered, in refrigerator for at least 6-8 hours or up to 18 hours to allow the salt to fully penetrate and tenderize the eat and deepen the flavor.

  2. When ready to make the recipe, set out whipping cream to come to room temperature. Assemble ingredients. Wash and slice mushrooms. Chop shallots, mince the garlic, chop parsley, and measure out all ingredients.

  3. Remove dry-brined chicken breasts from refrigerator and place on cutting board (do not rinse dry-brined chicken). With sharp chef's knife, slice each chicken breast in half, horizontally, parallel to the cutting board. Place each piece of chicken between two pieces of plastic cling wrap or parchment paper (or in a sealed plastic bag). Using the smooth side of a meat mallet, gently pound each piece of chicken to a uniform thickness of 1/3"-1/2" thick, being careful not to tear the chicken. Let chicken cutlets rest for about 10-15 minutes before proceeding with recipe.

  4. Place flour in shallow dish. Dredge all sides of each piece of chicken with the flour. Shake off excess flour and set chicken aside.

  5. Heat olive oil in large skillet over medium-high heat. When hot and the oil is shimmering, add the butter. Once the butter has melted, add the chicken pieces, making sure not to crowd them in the pan. Work in batches, if necessary, or use two pans. Cook the chicken about 3 minutes per side (depending, of course, on size and thickness of cutlets and heat level used), or until their internal temperature registers 165°F on an instant read thermometer. Remove the chicken from the pan and place in heatproof dish. Cover. Place chicken in oven set to the warm or lowest setting or, alternatively, tent with tin foil to keep the chicken pieces warm.

  6. Over medium heat, add 1 more tablespoon each of olive oil and butter to the pan and sauté the mushrooms, stirring frequently, for 5-6 minutes, or until their water has evaporated and they start to brown.
  7. Reduce heat to medium-low and add the shallots, cooking and stirring constantly until they start to become translucent- approximately 1½ - 2 minutes. Add the garlic and a couple of sprigs of fresh thyme. Cook for about 20-30 seconds, stirring constantly. Do not let garlic scorch. Reduce heat, if necessary.
  8. Remove pan from heat and slowly pour in the Marsala. Return pan to stovetop and bring wine to a boil over medium heat, using a wooden spoon to scrape up any brown bits (fond) on the bottom of the pan with a wooden spoon. Reduce heat to medium low and let wine reduce to about half then add the chicken stock into which ½ tbsp cornstarch has been whisked and cook over medium low heat for apx. 3 minutes. Stir in the Worcestershire Sauce, Dijon mustard, and Italian seasoning until blended. If using, stir in the whipping cream. Cook slowly over low heat for about 4-6 minutes, until sauce thickens, stirring frequently.
  9. Return the chicken pieces to the pan and heat for about 2-3 minutes, coating chicken pieces with the sauce.
  10. Sprinkle with chopped fresh parsley and serve immediately alongside rice, pasta, or favorite potato side dish and vegetable(s) of choice.

Recipe Notes

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