Date Night Chicken Marsala (Print Version)

Juicy chicken breasts in a flavorful mushroom sauce with garlic, shallots, and creamy touch for an elegant dinner.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - ¼ cup all-purpose flour

→ Sauce

04 - 2 tablespoons olive oil
05 - 2 tablespoons unsalted butter
06 - 8 oz cremini or white mushrooms, sliced
07 - 2 cloves garlic, minced
08 - 1 small shallot, finely chopped
09 - 1 cup low-sodium chicken broth
10 - 2 teaspoons balsamic vinegar
11 - 2 teaspoons Worcestershire sauce
12 - ¼ cup heavy cream

→ Garnish

13 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Place the chicken breasts between two sheets of parchment and pound to ½-inch thickness. Season both sides with salt and pepper, then dredge in flour, shaking off the excess.
02 - In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Add chicken; cook 4–5 minutes per side until golden and cooked through. Remove to a plate and keep warm.
03 - Add remaining butter to the same skillet. Sauté mushrooms for 4–5 minutes until browned. Add shallot and garlic; cook for 1 minute until fragrant.
04 - Pour in chicken broth, balsamic vinegar, and Worcestershire sauce, scraping up browned bits. Bring to a simmer and reduce by half, about 5–7 minutes.
05 - Lower heat, stir in heavy cream, and return chicken to pan. Simmer 2–3 minutes until sauce thickens slightly and chicken is heated through.
06 - Sprinkle with fresh parsley and serve immediately, ideally with mashed potatoes or pasta.

# Expert Hints:

01 -
  • The sauce comes together with pantry staples you probably already have
  • Its impressive enough for company but cozy enough for a Tuesday night
  • The chicken stays impossibly tender while developing that gorgeous golden crust
02 -
  • Don't crowd the pan when searing chicken or it will steam instead of brown
  • Let the sauce reduce properly or it will taste thin and watery
  • The cream can curdle if the heat is too high, so keep it at a gentle simmer
03 -
  • Pat the chicken completely dry before flouring for the best crust
  • Use a warm plate to rest the chicken so it stays hot while you make the sauce
  • Taste and adjust the seasoning before adding the cream since dairy masks salt

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