Ultimate Classic Chicken Marsala

Ingredients

• 4 pieces Boneless Skinless Chicken Thighs (trimmed, butterflied, pounded to even thickness)
• 0.5 cup All-Purpose Flour (for dredging the chicken)
• 1 tsp Salt (season chicken and vegetables)
• 0.5 tsp Black Pepper (freshly ground, season chicken and vegetables)
• 4 tbsp Unsalted Butter (divided: 2 tbsp for searing, 2 tbsp for roux)
• 2 tbsp Olive Oil (for searing the chicken and sautéing vegetables)
• 1 large Medium Onion (sliced thin)
• 8 oz Cremini Mushrooms (cleaned with a dry cloth, sliced)
• 8 oz Button Mushrooms (cleaned with a dry cloth, sliced)
• 3 cloves Garlic (minced)
• 1 cup Marsala Wine (dry Marsala, adds sweet depth)
• 2 cup Beef Stock (low‑sodium, richer than chicken stock)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Prepare the Chicken

   Trim excess fat from the boneless skinless chicken thighs, butterfly them open, cover with plastic wrap and pound evenly to about ½‑inch thickness. Season both sides with salt and pepper, then dredge lightly in all‑purpose flour.

   Time: PT10M

2. Sear the Chicken

   Heat the large nonstick skillet over medium‑high heat. Add 2 tbsp butter and 2 tbsp olive oil. When shimmering, add the floured chicken pieces and sear 3‑4 minutes per side until golden brown. Do not cook through.

   Time: PT6M

   Temperature: medium-high

3. Set Chicken Aside

   Transfer the seared chicken to a plate and set aside while you build the sauce.

   Time: PT1M

4. Sauté Onions and Mushrooms

   Add a splash more olive oil to the same skillet. Add the sliced onion, cremini mushrooms, and button mushrooms with a pinch of salt. Cook, stirring occasionally, for about 10 minutes until the onions caramelize and the mushrooms release and re‑absorb their liquid.

   Time: PT10M

   Temperature: medium

5. Add Garlic

   Stir in the minced garlic and cook for 30 seconds, just until fragrant.

   Time: PT30S

   Temperature: medium

6. Deglaze with Marsala

   Pour in 1 cup Marsala wine, scraping up any browned bits from the pan. Increase heat and let the wine reduce by half, about 5 minutes.

   Time: PT5M

   Temperature: medium-high

7. Add Beef Stock

   Stir in 2 cups beef stock, bring to a gentle simmer.

   Time: PT2M

   Temperature: medium

8. Return Chicken to the Sauce

   Nestle the seared chicken back into the skillet, making sure each piece is partially submerged. Simmer uncovered for 8 minutes, allowing the sauce to thicken and the chicken to finish cooking.

   Time: PT8M

   Temperature: medium

9. Finish with Butter‑Flour Roux

   In a small bowl melt 2 tbsp butter, whisk in 1 tbsp flour to form a smooth paste. Stir the roux into the simmering sauce and cook 3 minutes, stirring constantly, until the sauce is glossy and thick.

   Time: PT3M

   Temperature: medium

10. Finish and Serve

    Taste and adjust seasoning with pepper if needed. Sprinkle chopped fresh parsley over the top. Serve the chicken marsala over egg noodles, pasta, or mashed potatoes.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

2 g