Chef John's Chicken Marsala

Ingredients

Directions

1. Generously season your chicken breasts on all sides with salt and pepper to create a flavorful foundation for the dish.

2. Warm up a large skillet over medium heat and melt 1 1/2 tablespoons of butter with the olive oil until the mixture is shimmering and ready.

3. Carefully place the chicken skin-side down and sear for about 5 minutes until it reaches a beautiful golden brown; flip and cook for another 5 minutes until almost done, then set the chicken aside on a plate.

4. Increase the heat to medium-high and melt the remaining 1 1/2 tablespoons of butter in the same pan, then sauté your mushrooms with a pinch of salt and pepper until they are wonderfully golden, about 5 to 7 minutes.

5. Stir in the minced shallots until they soften (about 2 to 3 minutes), then sprinkle the flour over the mixture and cook for 3 to 4 minutes to toast away the raw flour taste and thicken the base.

6. Pour in the Marsala wine and bring it to a boil, stirring as it reduces into a rich sauce (3 to 4 minutes); then add the chicken stock and simmer for another 3 to 5 minutes until the flavors deepen.

7. Return the chicken to the skillet, turn the heat down to low, and let it simmer gently for about 10 minutes (turning once) until it is cooked through and reaches an internal temperature of 165°F (74°C).

8. Remove the pan from the heat, slide the chicken to one side, and tilt the skillet to pool the sauce; stir in the fresh parsley and cold butter until the sauce is smooth, shiny, and restaurant-quality.

9. Transfer your tender chicken breasts to plates and generously spoon that delicious mushroom sauce over the top to serve!

Nutrition Facts (per serving)