I'm unsure if Classic Chicken Marsala originated in Sicily where Marsala comes from, but I do know that it is simple, delicious, and beautiful. With just a few ingredients, you can impress both family and friends!
Cut the chicken breasts in half horizontally. If they are still thick, pound them with a meat mallet till they are all of an even thickness. Season the flour with salt and pepper, then dredge the chicken pieces with it.
Heat a large skillet over medium-medium high heat. When it is hot, add the oil. Carefully lay the chicken pieces in. Add the butter in small pieces between the chicken. Cook 5-7 minutes on the first side, then turn them over and do the same. Work in batches if needed, reserving the cooked chicken in a warm oven. If you are working in batches, be sure to divide the butter between the batches.
Add more oil/butter to the pan if needed, and then add the shallots. Cook for 3-4 minutes till the shallot is translucent, then add the mushrooms and cook for 3-5 minutes.
Add the Marsala to the pan, scraping up any browned bits from the bottom of the pan. Reduce by about half. Turn off the heat and add the last bit of butter. Swirl the pan around till the butter is melted.
Spoon the mushrooms and sauce over the chicken. Serve with lemon wedges and garnish with parsley, or oregano.
Notes
I love to serve this simply with Sauteed Garlic Green Beans and sometimes with roasted potatoes.