Name: Michael Symon Chicken Marsala Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1½ pounds boneless skinless chicken breasts, pounded ¼-inch thick, or chicken tenderloins; 3 tablespoons all-purpose flour; ¾ teaspoon salt, divided; ¼ teaspoon freshly ground black pepper, divided; 1 (8-oz) package pre-sliced bella or button mushrooms; 1 tablespoon olive oil; 3 tablespoons unsalted butter, divided; 3 tablespoons finely chopped shallots (from 1 medium shallot); 2 cloves garlic, minced; ⅔ cup chicken broth; ⅔ cup dry Marsala wine; ⅔ cup heavy cream; 2 teaspoons chopped fresh thyme; 2 tablespoons chopped fresh Italian parsley, for serving (optional)

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Introduction

Chicken Marsala is a classic Italian-American dish known for its tender chicken breasts and rich, flavorful mushroom and Marsala wine sauce. This recipe by Michael Symon offers a creamy twist that makes it perfect for an elegant weeknight dinner or a special occasion.

A white plate holds a meal with three main layers: the bottom layer is creamy white mashed potatoes spread in an irregular circle, the middle layer is a golden-brown grilled chicken breast placed on the potatoes, and the top layer is brown mushroom slices covered in a shiny brown gravy that drips down the sides. Around the chicken and potatoes, there are bright green cooked green beans placed neatly at the back of the plate. Small pieces of parsley sprinkled around add a touch of green contrast on the white plate, which sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ pounds boneless skinless chicken breasts, pounded ¼-inch thick, or chicken tenderloins
3 tablespoons all-purpose flour
Salt
Freshly ground black pepper
1 (8-oz) package pre-sliced bella or button mushrooms
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
3 tablespoons finely chopped shallots (from 1 medium shallot)
2 cloves garlic, minced
⅔ cup chicken broth
⅔ cup dry Marsala wine
⅔ cup heavy cream
2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh Italian parsley, for serving (optional)

Instructions

Step 1: In a plastic bag, combine the flour, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the chicken, seal the bag tightly, and shake to coat the meat evenly. Set aside.
Step 2: Heat 2 tablespoons of butter and the olive oil together in a large pan over medium-high heat. Use a stainless steel pan if possible to achieve a nice brown color on the chicken. Shake off excess flour and place the chicken in the pan.
Step 3: Cook the chicken for about 5 to 6 minutes, turning once, until golden and nearly cooked through.
Step 4: Remove the chicken from the pan and set it aside on a plate.
Step 5: Add the remaining tablespoon of butter to the pan and melt it.
Step 6: Add the sliced mushrooms and sauté for 3 to 4 minutes, stirring occasionally, until they turn golden brown.
Step 7: Stir in the garlic, shallots, and ¼ teaspoon salt. Cook for another 1 to 2 minutes.
Step 8: Pour in the heavy cream, Marsala wine, and chicken broth. Add thyme, ¼ teaspoon salt, and ⅛ teaspoon pepper. Use a wooden spoon to scrape the pan and release any browned bits.
Step 9: Bring the sauce to a boil, then reduce heat to medium and simmer uncovered for 10 to 15 minutes until the sauce reduces by about half, thickens slightly, and darkens in color.
Step 10: Return the chicken and any juices collected on the plate back into the pan. Stir gently to combine and heat the chicken through for 2 to 3 minutes.
Step 11: Serve topped with chopped fresh parsley if desired.

Tips & Variations

For more even cooking, pound the chicken breasts to a uniform thickness of ¼ inch before dredging in flour.
Use a stainless steel pan for better browning and flavor development, but non-stick pans work if needed.
Substitute cremini mushrooms if bella or button mushrooms are unavailable for a deeper flavor.
For a dairy-free option, omit the heavy cream or replace it with coconut cream for a unique twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the sauce from breaking. Avoid microwaving to maintain the creamy texture.

How to Serve

A black cast iron pan filled with five cooked chicken breasts covered in light brown mushroom sauce with visible mushroom slices on top. The chicken breasts are golden brown with grill marks, scattered with chopped green herbs. The sauce has a creamy texture and surrounds the chicken pieces. The pan is placed on a green cloth over a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used and will add extra juiciness and flavor. Adjust cooking time as thighs may take slightly longer to cook through.

What can I substitute if I don’t have Marsala wine?

If you don’t have Marsala wine, dry sherry or a dry white wine with a splash of brandy can be good substitutes. Keep the alcohol amount the same and adjust to taste.