Chicken Marsala

Foundations Referenced

• → Pan Sauce Method
• → Mushroom Cookery

Ingredients

• 2 chicken breasts, butterflied and pounded to 1/2"
• Salt, pepper, flour for dredging
• 2 tbsp olive oil
• 2 tbsp butter
• 8 oz cremini mushrooms, sliced
• 2 shallots, minced
• 3/4 cup dry Marsala wine
• 1/2 cup chicken stock (→ foundation)
• 2 tbsp cold butter
• 1 tbsp fresh thyme

Method

1. Prep and sear: Season and flour chicken. Sauté in oil + butter 3–4 min per side until golden. Remove.
2. Mushrooms: In the same pan, sauté mushrooms 5 min until golden and all moisture has evaporated (don't crowd — work in batches if needed). Add shallots, cook 1 min.
3. Sauce: Deglaze with Marsala, reduce by half. Add stock, simmer 3 min. Swirl in cold butter.
4. Finish: Return chicken to pan, spoon sauce over. Garnish with thyme.

What You're Practicing

• Marsala reduction — the wine's sweetness concentrates into a rich, complex sauce
• Mushroom technique: moisture must fully evaporate before browning begins
• Same pan sauce framework as piccata, different flavor profile