Ingredients

2 large chicken breasts (300g/10oz each), cut in half horizontally or 4 thighs

1/2 tsp cooking salt / kosher salt

1/2 tsp black pepper

1/4 cup plain/all-purpose flour

2 tbsp extra virgin olive oil

2 tbsp / 30g unsalted butter

2 eschalots (shallots), peeled and cut into 1cm / 1/3″ squares

1 garlic clove, finely minced

2 cups white mushrooms, sliced 0.5cm / 1/5″ thick

1 cup dry Marsala wine

1/2 cup chicken stock or broth, low sodium

1/2 cup thickened / heavy cream

1/4 tsp cooking salt / kosher salt

1/8 tsp black pepper

1 tbsp finely chopped parsley (optional, for garnish)

Instructions

Step 1: Prepare the chicken by cutting each breast in half horizontally to form thin steaks. Place them between a freezer bag or a Go-Between and pound them to about 1 cm (0.4″) thickness with a meat mallet or rolling pin. This helps tenderize the chicken and ensures even cooking.

Step 2: Season the chicken by sprinkling half the salt and pepper over both sides, then dust with half the flour, rubbing lightly. Flip and repeat with the remaining salt, pepper, and flour. Shake off any excess flour before cooking.

Step 3: Heat half the butter and olive oil in a large non-stick pan over medium-high heat. When the butter is melted and bubbly, add the chicken pieces. Cook for 3 to 4 minutes until golden and crispy, then flip and cook the other side for 2 minutes. Remove the chicken and set aside on a plate.

Step 4: In the same pan, add the remaining butter and oil. When the butter melts, add the diced eschalots and minced garlic. Sauté for about 1 minute until fragrant.

Step 5: Add the sliced mushrooms and cook for 3 minutes, stirring regularly until they soften.

Step 6: Pour in the Marsala wine and increase the heat to high. Boil for about 3 minutes or until the liquid has reduced by half.

Step 7: Stir in the chicken stock, heavy cream, and the remaining salt and pepper. Reduce the heat to a simmer and cook for 3 to 5 minutes, until the sauce thickens to a creamy consistency.

Step 8: Nestle the cooked chicken back into the sauce and let it warm through for about 30 seconds.

Step 9: Remove from heat, sprinkle with chopped parsley if using, and serve immediately over mashed potatoes, rice, small pasta, polenta, or with crusty bread for soaking up the sauce.

Tips & Variations

Use chicken thighs instead of breasts for a juicier, more flavorful dish.

For a dairy-free version, substitute butter with olive oil and use coconut cream instead of heavy cream.

If Marsala wine is unavailable, dry sherry or a dry white wine works as a good substitute.

Make sure not to overcrowd the pan when cooking chicken, as this affects browning and texture.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even cooking and proper browning. If using frozen, thaw completely and pat dry before proceeding.