Best Chicken Marsala Recipe

Cover the chicken breasts with cling wrap and gently pound them with a meat mallet until they are about 1/2 inch thick. Season both sides with salt and pepper, then dredge each breast in flour, shaking off any excess.

Heat olive oil over medium-high heat in a skillet. Fry the floured chicken breasts for approximately 5 minutes until golden brown. Be careful not to overcook as the thin breasts cook quickly. Remove the chicken from the pan and set aside on a plate.

Using the same pan, reduce heat to low and add chopped shallots. Cook for 2-3 minutes until softened. Add the sliced mushrooms, season with salt and pepper, and sauté for about 5 minutes until mushrooms release their juices.

Sprinkle 1 tablespoon of flour over the shallots and mushrooms, stirring continuously and cooking for another minute to remove raw flour taste. Pour in the Marsala wine and increase heat to medium. Cook for a minute to let the wine reduce slightly.

Add chicken stock and bring the mixture to a boil. Reduce heat to a gentle simmer, return the chicken breasts to the pan, and let them heat through in the sauce. Simmer for a few minutes to thicken the sauce to your desired consistency.

Garnish with chopped flat leaf parsley. Serve hot with a side dish of your choice such as pasta, mashed potatoes, or steamed vegetables.