Golden, pan-fried chicken breasts smothered in a rich marsala wine and butter sauce, and served over linguine with sautéed mushrooms. Pure deliciousness.
- 1 1/2 pounds boneless skinless chicken breast
- 1/4 cup flour
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 6 tablespoons butter, divided
- 3 tablespoons shallots, minced
- 8 oz cremini mushrooms, sliced 1/2 inch thick
- 4 garlic cloves, minced
- 3/4 cup marsala wine
- 1/4 cup cooking sherry
- 1 cup chicken stock
- 1 teaspoon fresh thyme, plus more for garnish
- freshly grated parmesan cheese
- lemon juice (one squeeze)
- Cook according to package directions, drain, and toss with a little olive oil to prevent sticking while you cook the chicken marsala. Don’t forget to salt your pasta water!
Preparing the Chicken
- Cut each chicken breast in half lengthwise and pound out to an even thickness of about 1/4 inch.
- Mix the flour, kosher salt, black pepper, and oregano in a gallon sized ziplock bag.
- Add the chicken breasts to the bag, seal, and shake until each piece of chicken is evenly coated in the flour mixture.
Cooking the Chicken Marsala
- Melt 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat in a stainless steel skillet.
- Add the flour coated chicken and gently cook until one side is golden brown, flip once and continue to cook until the chicken is cooked through. Remove chicken from pan to let rest. 3 to 4 minutes per side. I always use a meat thermometer to make sure the final temp comes to 165 degrees.
- Remove the chicken from the pan and set aside to let rest.
- Add the cremini mushrooms, shallots, and a pinch of salt back to the pan. Cook for 4 to 5 minutes until softened through. I covered my pan with a lid to speed up the process.
- Add the minced garlic and cook for 30 seconds to one minute stirring constantly.
- Deglaze the pan with the marsala wine and cooking sherry, being sure to scrape up any brown bits from the pan. Reduce the liquid by 1/2.
- Add chicken stock and thyme and again reduce the liquid by 1/2 and until you reach a sauce like consistency. You should be able to drag your cooking utensil (spoon, spatula, etc.) through the sauce without it coming back together right away.
- Swirl in 3 tablespoons of cold butter.
- Add the chicken and juices back to the pan and turn to coat in the sauce. Allow the chicken to warm through.
- Add one squeeze of fresh lemon juice at the very end to waken up all those flavors!
Finish the Dish
- Place the chicken breasts on individual plates. Spoon a bit of sauce over each piece of chicken.
- Toss the linguine in the remaining sauce and plate alongside the chicken.
- Top with freshly grated parmesan and garnish with fresh thyme if desired.
- It is fine to use all marsala wine and leave out the cooking sherry. Just increase the amount of marsala wine to 1 cup.
- Category: Dinner
- Method: Pan-Fry
- Cuisine: Italian-American
Keywords: chicken marsala, linguine, mushrooms