Date Night Chicken Marsala (Printer-friendly)

Tender chicken breasts cooked in a savory mushroom and cream sauce with garlic and shallots.

# 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 chicken breasts between two sheets of parchment paper and pound to ½-inch thickness. Season both sides generously with salt and pepper. Dredge each piece in flour, shaking off excess coating.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams. Add chicken and cook 4 to 5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent with foil to keep warm.
03 - Add remaining butter to the same skillet. Sauté sliced mushrooms for 4 to 5 minutes until they release moisture and develop golden-brown edges. Add shallot and garlic; cook for 1 minute until fragrant, being careful not to burn the garlic.
04 - Pour in chicken broth, balsamic vinegar, and Worcestershire sauce. Use a wooden spoon to scrape up browned bits from the pan bottom. Bring to a simmer and let reduce by half, approximately 5 to 7 minutes, until slightly thickened.
05 - Lower heat to medium and stir in heavy cream until fully incorporated. Return chicken to the pan along with any accumulated juices. Simmer for 2 to 3 minutes until sauce coats the back of a spoon and chicken is heated through. Garnish with fresh parsley and serve immediately.

# Expert Tips:

01 -
  • The creamy mushroom sauce tastes restaurant quality but comes together in under 40 minutes
  • Perfect for romantic dinners without needing wine or fancy ingredients
  • The tender chicken stays juicy while the sauce develops this incredible depth
02 -
  • Pounding the chicken evenly is crucial—uneven pieces mean dry ends and undercooked centers
  • Do not crowd the pan when searing or the chicken will steam instead of getting that gorgeous crust
  • The sauce continues thickening off the heat, so remove it slightly earlier than you think
03 -
  • Let the chicken rest for a couple minutes after searing—it keeps all those juices inside
  • If the sauce seems too thin, keep simmering—time is your friend here
  • A squeeze of fresh lemon juice right before serving cuts through all that richness

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