Chicken Marsala

Pairs Well With

Serves 4


2 tablespoons olive oil, divided

4 (4 ounce) skinless, boneless chicken breast cutlets

¾ teaspoon black pepper, divided

½ teaspoon kosher salt, divided

1 (8 ounce) package presliced button mushrooms

4 thyme sprigs

1 tablespoon all-purpose flour

⅔ cup unsalted chicken stock

⅔ cup Marsala wine

2 ½ tablespoons unsalted butter

1 tablespoon chopped fresh thyme (Optional)



Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Sprinkle chicken with 1/2 teaspoon pepper and 1/4 teaspoon salt. Add chicken to pan; cook until done, about 4 minutes per side. Remove chicken from pan (do not wipe out pan).

Add remaining 1 tablespoon oil to pan. Add mushrooms and thyme sprigs; cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Sprinkle flour over mixture; cook, stirring constantly, 1 minute.

Add stock and wine to pan; bring to a boil. Cook until slightly thickened, 2 to 3 minutes. Remove pan from heat. Stir in butter, remaining 1/4 teaspoon pepper and remaining 1/4 teaspoon salt. Add chicken to pan, turning to coat. Discard thyme sprigs before serving. Sprinkle with chopped thyme, if desired.