Chicken Marsala

With beautifully-browned chicken, hearty mushrooms,and a savory sauce that loves potatoes, rice, or pasta, this Chicken Marsala is a weeknight win.

Meal Type Main Dish

Servings 6

½ cup flour
Kosher salt and freshly-ground black pepper
6 boneless, skinless chicken thighs or 6 portions thinly-sliced chicken breast
1 tablespoon olive oil
4 tablespoons butter, divided
1 medium shallot (or substitute a small onion), thinly sliced
8 ounces baby bella or cremini mushrooms, sliced
¾ cup (175mL) dry Marsala wine
¾ cup (175mL) chicken stock
½ cup (112g) sour cream, warmed orat room temperature
Minced parsley, for garnish

Step 1
Combine the flour, ½ teaspoon salt, and several grinds black pepper in a shallow dish. Coat the chicken well on all sides, shaking off any excess, and set aside.
Step 2
Add the olive oil and 2 tablespoons butter to a large, heavy skillet, and heat over medium-high until hot. Have an empty platter ready to go next to your burner.
Add the chicken to the hot pan and sear until well-browned on both sides (it does not need to be fully cooked through). You may need to do this in batches. As you finish each piece, transfer it to the waiting platter.
Step 3
Add the remaining butter to the pan, along with the shallot and mushrooms. Toss briefly to coat the vegetables in butter. Season generously with kosher salt and black pepper and cook, undisturbed, for 3 minutes.
Toss and allow to cook undisturbed for another 3 minutes, to allow the mushrooms to brown properly.
Step 4
Pour in the Marsala wine and allow to reduce by about half. Add the chicken stock, along with the chicken and its juices. Simmer until the chicken is cooked through, around 10-12 minutes.
Turn the heat to medium-low, and whisk in the sour cream. Serve immediately, garnishing each serving with fresh parsley.