Before you cook
Before you start Equipment you'll need
- Meat mallet — Tenderizes chicken breasts to even thickness for uniform cooking and creates surface texture that helps sauce adhere
- Plastic wrap — Protects work surface and hands while pounding chicken, prevents splashing
- Shallow bowl — Holds flour mixture for dredging chicken breasts evenly before searing
- Large skillet (12-inch) — Provides sufficient surface area to sear chicken without overcrowding, essential for developing golden crust and room for sauce
- Wooden spoon — Stirs mushrooms and sauce without scratching pan surface
- Meat thermometer — Verifies chicken reaches safe internal temperature of 165°F for food safety
- Measuring spoons and cups — Ensures accurate proportions of flour, wine, and seasonings for proper sauce consistency and flavor balance
Safety Safety & allergen notes
- Chicken must reach internal temperature of 165°F to kill harmful bacteria - use a meat thermometer to verify doneness
- Hot oil in skillet can splatter and cause severe burns - keep hands and face away from pan when adding chicken, and use tongs or a spatula to handle meat
- Skillet handle and rim remain extremely hot during and after cooking - always use pot holders or oven mitts when touching the pan
- Steam from simmering sauce can cause burns - keep face and hands back from the skillet rim, especially when deglazing with wine
Non-negotiables Rules for success
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Pound chicken to even 0.5 inch thickness
Uneven thickness causes thin sections to overcook and dry out while thick sections remain undercooked
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Shake off excess flour after dredging
Excess flour creates a thick, pasty coating that becomes gummy instead of a crispy golden crust
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Heat oil until shimmering before adding chicken
Oil that isn't hot enough won't sear the chicken properly, resulting in pale, steamed meat instead of golden brown
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Cook chicken to exactly 165°F internal temperature
Below 165°F risks foodborne illness; above this temperature causes chicken to become dry and tough
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Scrape browned bits during deglazing
Browned bits contain concentrated flavor compounds that dissolve into the sauce, creating depth and richness
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Finish sauce with butter off heat
Adding butter to hot liquid causes it to separate; off heat ensures it emulsifies smoothly for a silky sauce
Prep Get set first
About 8 min of prep
- Pound chicken breasts between plastic wrap to 0.5 inch thickness
- Combine flour, salt, and pepper in shallow bowl
- Slice mushrooms and mince garlic
- Measure out Marsala wine, chicken broth, and lemon juice
- Have meat thermometer ready to check chicken temperature
- Gather wooden spoon and have plate ready for cooked chicken
- Chop fresh parsley for garnish
Active cooking time is about 30 minutes total; most of the work happens at the stove, so have everything prepped and measured before you start searing the chicken.
Ingredients
Instructions
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Pound chicken to even thickness
Place each chicken breast between two pieces of plastic wrap and pound to an even thickness of about 0.5 inch using a meat mallet.
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Dredge chicken in seasoned flour
In a shallow bowl, combine all purpose flour, salt, and black pepper, then dredge each chicken breast on both sides, shaking off excess.
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Heat oil in skillet
Heat olive oil in a large skillet over medium-high heat until shimmering.
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Cook chicken breasts
Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F). Transfer to a plate.
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Cook mushrooms and garlic
In the same skillet, melt butter over medium-high heat and add the sliced mushrooms, cooking for 3-4 minutes until golden. Add minced garlic and cook for 30 seconds until fragrant.
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Deglaze with Marsala wine
Pour in the Marsala wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan, then simmer for 2-3 minutes.
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Add broth and return chicken
Add the chicken broth and lemon juice, then return the chicken breasts to the skillet, nestling them into the sauce.
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Simmer to reduce sauce
Simmer for 3-4 minutes until the sauce reduces slightly and coats the back of a spoon.
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Finish with butter
Remove from heat and stir in the remaining butter until melted and incorporated.
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Season and garnish
Taste and adjust seasoning with salt and black pepper as needed, then garnish with fresh parsley before serving.
Chef's notes
Serve immediately over pasta, rice, or mashed potatoes to soak up the delicious sauce
For a lighter version, use chicken broth instead of butter for finishing the sauce
Fresh mushrooms like cremini or portobello work best; avoid canned mushrooms
Can be prepared up to 2 hours ahead and reheated gently in a skillet over low heat just before serving