Momosita's Best Ever Chicken Marsala

Recipe by lolablitz
READY IN: 50mins




  • Pound breasts thin between saran wrap using a meat mallet (or hammer.).
  • In a shallow bowl or plate combine the flour and spices.
  • Dredge the chicken breasts, shaking to remove any excess.
  • Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.
  • Transfer to a plate and set aside.
  • Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.
  • Add the Marsala wine and cream sherry and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
  • While the wine reduces, mix the half and half and corn starch to make a slurry.
  • When the wine has reduced by half, lower the heat to medium, add the chicken stock and slurry, and return the chicken breasts to the pan.
  • Cook until the breasts are cooked through and the sauce has thickened (about 5 minutes).
  • Add salt and pepper to taste.