Chicken Marsala

by Curtis Stone 3:00 AM, June 5, 2018

Aired June 5, 2018

Serves 4 servings

About 2/3 cup all-purpose flour
4 boneless, skinless chicken breasts, cut horizontally to form 8 flat fillets then pounded to even 1/4- to 1/2-inch thick
Salt and pepper
4 tablespoons unsalted butter
2 tablespoons olive oil
1 large shallot, finely chopped
2 garlic cloves, finely chopped
4 ounces cremini mushrooms, sliced
1/2 cup sweet Marsala
3 fresh thyme sprigs
3/4 cup reduced-sodium chicken stock


Place flour in a pie plate. Season flour and chicken with salt and pepper. Dredge chicken in flour mixture to coat lightly.

In very large, nonstick skillet, melt 1 tablespoon each of butter and oil over medium-high heat. Immediately add 4 coated chicken pieces and cook about 2 minutes per side, or until golden brown. Transfer chicken to plate. Wipe out skillet and repeat to cook remaining 4 chicken pieces in 1 tablespoon each butter and oil. Set chicken aside.

Add 1 tablespoon each butter and oil along with the garlic to same skillet and stir 30 seconds, or until fragrant. Add mushrooms and season with salt and pepper. Sauté 3 minutes, or until mushrooms are tender and their juices evaporate. Add Marsala and thyme sprigs, and simmer 2 minutes, or until Marsala reduces by half. Add stock and simmer about 5 minutes, or until reduced by half.

Working in batches, return chicken to skillet and cook just 1 minute, or until heated through, turning to coat. Discard thyme stems and stir remaining tablespoon butter into sauce; season to taste.

Using tongs, transfer chicken to plates. Spoon sauce over chicken and serve.