Detailed Step-by-Step Instructions

Prepare the Chicken:

Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken to an even thickness (about 1/2 inch). This helps them cook evenly.

Season both sides of the chicken breasts with salt and pepper.

Dredge the Chicken:

In a shallow dish, place the flour. Dredge each chicken breast in the flour, shaking off any excess. This will give the chicken a nice crust when cooked.

Heat the Pan:

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Once hot, add the chicken breasts in a single layer. Cook for about 4-5 minutes per side until golden brown and cooked through. (You may need to do this in batches to avoid overcrowding the pan.)

Remove the chicken from the skillet and set aside on a plate.

Make the Marsala Sauce:

In the same skillet, add the remaining olive oil and butter. If using, add the sliced mushrooms and sauté for about 2-3 minutes until tender.

Add the minced garlic and cook for an additional 30 seconds until fragrant.

Pour in the Marsala wine, scraping up any brown bits from the bottom of the pan. Let it simmer for about 2-3 minutes until it reduces slightly.

Add the chicken broth and thyme, then return the chicken to the skillet. Let it simmer for another 5-7 minutes until the sauce thickens slightly and the chicken is heated through.

Serve:

Garnish with freshly chopped parsley and serve with your choice of sides, such as pasta, rice, or a fresh salad.

Variations

Mushroom Lovers: Add more mushrooms for a heartier dish or replace chicken with veal for a classic Pollo al Marsala twist.

Herb Infusion: Experiment with different herbs like rosemary or sage for a unique flavor profile.

Gluten-Free: Use gluten-free flour or cornstarch for dredging to make it suitable for a gluten-free diet.

Tips and Substitutions

Marsala Wine: If you don’t have Marsala, you can substitute with dry sherry or white wine, though the flavor will differ slightly.

Chicken Broth: Low-sodium chicken broth can help control the saltiness of the dish.

Dairy-Free: Substitute the butter with a dairy-free margarine or olive oil for a dairy-free option.