Chef John's Chicken Marsala

Recipe View Season chicken breasts generously on both sides with salt and pepper. (2 minutes)

Recipe View In a large skillet, melt 1 1/2 tablespoons of butter with the olive oil over medium heat. Once the butter is melted and the oil is shimmering, add the chicken breasts, skin-side down. Cook until golden brown and crispy, about 5 minutes. Flip and cook until almost cooked through, another 5 minutes. Remove chicken from the skillet and set aside on a plate. (12 minutes)

Recipe View Add the remaining 1 1/2 tablespoons of butter to the same skillet over medium-high heat. Add the sliced mushrooms, season with a pinch of salt and pepper, and sauté until golden brown and softened, about 5-7 minutes. Add the minced shallot and cook until softened and fragrant, 2-3 minutes. Sprinkle the flour over the mushroom mixture and cook, stirring constantly, for 3-4 minutes to cook off the raw flour taste. (14 minutes)

Recipe View Pour in the Marsala wine and bring to a boil, scraping up any browned bits from the bottom of the skillet. Cook until the wine reduces by half and the sauce thickens slightly, about 3-4 minutes. Add the chicken stock and bring to a simmer. Cook until the sauce has reduced slightly and thickened to your liking, 3-5 minutes. (12 minutes)

Recipe View Return the chicken breasts to the skillet. Reduce the heat to low, and cook, turning once, until the chicken is cooked through and the internal temperature reaches 165°F (74°C), about 10 minutes. (10 minutes)

Recipe View Remove the skillet from the heat. Move the chicken to one side of the skillet and tilt the skillet so that the sauce pools at the bottom. Stir in the chopped parsley and the cold teaspoon of butter, stirring constantly until the butter is melted and the sauce is glossy. (3 minutes)

Recipe View Transfer the chicken breasts to serving plates. Spoon the mushroom Marsala sauce generously over the chicken. Serve immediately.