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Chef John's Chicken Marsala
Chef John's Chicken Marsala
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Try Chef John's quick and delicious chicken Marsala with mushrooms recipe.
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:
  • Generously sprinkle salt and pepper on both sides of the chicken breasts.
  • In a skillet over medium heat, melt 1 1/2 tablespoons of butter with olive oil. Sear chicken breasts, skin-side down, until golden brown for about 5 minutes. Flip and continue cooking until nearly done, around 5 minutes. Then, transfer the chicken breasts to a plate.
  • In the same skillet over medium-high heat, melt 1 1/2 tablespoons of butter. Saute mushrooms with a pinch of salt and pepper until golden, for about 5 to 7 minutes. Add minced shallot and cook until softened, around 2 to 3 minutes. Sprinkle flour over the top and cook until the bitterness of the flour cooks off, approximately 3 to 4 minutes.
  • - Pour wine into the skillet and let it come to a boil; cook and stir until the wine reduces and the sauce thickens for 3 to 4 minutes. - Add chicken stock, bring to a simmer, and cook until slightly reduced for an additional 3 to 5 minutes.
  • Re-introduce chicken breasts back into the skillet, lower the heat, and gently cook, flipping once, until fully cooked and juices run clear, approximately 10 minutes. Ensure the internal temperature reaches 165 degrees F (74 degrees C) using an instant-read thermometer. Remove from heat.
  • Tilt the skillet to pool the sauce on one side, then stir parsley and 1 teaspoon cold butter into the sauce until it's shiny and the butter is melted. Plate the chicken and spoon mushrooms and sauce on top before serving.

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