Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, pounded to ¼-inch thick (or chicken tenderloins)
- 3 tablespoons all-purpose flour (for dredging)
- ¾ teaspoon salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 1 (8-ounce) package of pre-sliced bella or button mushrooms
- 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 garnish, optional)
Instructions
- Prepare the Chicken:
Place the flour, ¾ teaspoon salt, and ¼ teaspoon black pepper in a ziplock bag. Add the chicken, seal the bag, and shake until the pieces are evenly coated in flour. Shake off any excess flour before cooking. - Sear the Chicken:
Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter has melted, add the chicken in a single layer. Cook for 5 to 6 minutes, flipping once, until golden brown and just cooked through. Transfer the chicken to a plate and set aside. - Sauté the Mushrooms and Aromatics:
In the same pan, melt the remaining 1 tablespoon of butter. Add the mushrooms and cook for 3 to 4 minutes, stirring occasionally, until they start to brown. Add the chopped shallots, garlic, and ¼ teaspoon of salt, cooking for another 1 to 2 minutes until fragrant. - Deglaze the Pan:
Pour in the chicken broth and Marsala wine, scraping the bottom of the pan with a wooden spoon to lift any browned bits (this adds deep flavor to the sauce). - Reduce the Sauce:
Add the heavy cream, thyme, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Bring the sauce to a gentle boil, then reduce the heat to medium and let it simmer for 10 to 15 minutes. The sauce should reduce by half, becoming slightly thicker and darker in color. - Finish Cooking the Chicken:
Return the chicken and any accumulated juices to the pan. Reduce the heat to low and let the chicken simmer in the sauce for 2 to 3 minutes. The sauce should coat the back of a spoon without being too thick. - Serve and Garnish:
Sprinkle with fresh parsley (if using) and serve immediately with your choice of sides.
Notes
- How to Tell When Chicken is Done:
If you’re unsure whether your chicken is fully cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C). Another way to check is by cutting into the thickest part—if the juices run clear and there’s no pink, it’s ready. - Prevent Overcooking:
Chicken can become dry if overcooked. To avoid this, sear the chicken just until golden and finish cooking it in the sauce. - Fixing a Too-Thin or Too-Thick Sauce:
- If the sauce is too thin, let it simmer for a few more minutes to reduce.
- If the sauce is too thick, add a splash of chicken broth to loosen it up.
- Efficient Prep:
- Pound the chicken evenly to ensure even cooking.
- Chop the shallots and garlic before starting to cook to streamline the process.
- Prep Time: 15 minutes
- Cook Time: 30 minutes