Step 1 – Prepare the Chicken

Place the chicken pieces between sheets of plastic wrap and gently pound them until they reach an even thickness.

Season both sides with salt and black pepper.

Lightly coat each chicken piece with flour, shaking off any excess.

Step 2 – Cook the Chicken

Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Add the chicken pieces and cook for about 3–4 minutes per side until golden brown and fully cooked.

Transfer the chicken to a plate and set aside.

In the same skillet, add the remaining butter.

Cook the chopped shallots and garlic until softened and fragrant.

Add the sliced mushrooms and cook until they become tender and release their juices.

Pour in the Marsala wine and chicken broth.

Stir well, scraping the bottom of the pan to release all the flavorful browned bits.

Let the sauce simmer until slightly reduced.

Reduce the heat and stir in the heavy cream.

Cook until the sauce becomes smooth and creamy.

Return the chicken to the pan and let it simmer for a few minutes until heated through.

Sprinkle fresh parsley on top and serve warm.

This Chicken Marsala pairs perfectly with:

Slice chicken evenly: Thin pieces cook faster and stay tender.
Do not skip the flour coating: It helps create a golden crust and thickens the sauce.
Use fresh mushrooms: They provide the best texture and flavor.
Let the sauce reduce: This creates a deeper and richer taste.
Avoid overcooking chicken: Remove it once it reaches a tender texture.

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