Chicken Marsala is such a classic recipe. We do two things a little differently to what you might be used to. First, we use boneless, skinless chicken thighs in lieu of chicken breasts. They taste incredible and lately, we’ve found them sold for a lot less than what it costs to buy skinless chicken breasts. If you prefer to stick with the more classic version and use chicken breasts, go for it. Another thing we do a little differently is to add a handful of pearl onions and fresh cherry tomatoes. The onions become browned and sweet and the tomatoes liven everything up at the end. Both are optional, but if you do plan to add the onions, look for frozen pearl onions in the freezer section — they are so much easier to work with than if you were to peel fresh pearl onions on your own. (Not fun!)
4 boneless, skinless chicken thighs or chicken breasts (about 1 1/2 pounds)
1/3 cup all-purpose flour
Salt and fresh ground black pepper
2 tablespoons extra-virgin olive oil
8 ounces cremini mushrooms, sliced (about 3 cups)
1 cup thawed frozen pearl onions, optional
1 clove garlic, minced (1 teaspoon)
1/2 cup dry Marsala wine
1/2 cup low-sodium chicken stock
1 tablespoon unsalted butter
1 cup cherry tomatoes, halved
Place the chicken thighs side-by-side on a cutting board and cover with a piece of plastic wrap. Gently pound the chicken with a meat mallet or rolling pin, until they are about 1/4-inch thick. Season chicken with salt and pepper.
Heat the oil in a large skillet over medium heat.
While the oil is heating up, add the flour to a shallow dish then dredge both sides of the pounded chicken pieces in the flour, shaking off the excess. When the oil is hot and shimmering, slide the chicken into the pan and cook until golden brown on both sides, about 10 minutes. Hold cooked chicken on a large plate in a single layer. If your pan is not large enough to fit all the chicken, simply cook the chicken in batches.
Lower the heat to medium-low and then add the mushrooms to the pan used to cook the chicken (add a little more oil if the pan is dry) . Cook them, stirring occasionally, until browned and their moisture has evaporated; about 5 minutes.
Add the pearl onions and garlic. Season with a pinch of salt and a few grinds of pepper then cook, stirring occasionally until the onions begin to brown, about 5 minutes.
Pour the Marsala into the pan and simmer until reduced by half, about 1 minute. Scrape the bottom of the pan to release any bits stuck from cooking the chicken and mushrooms then add the chicken stock. Stir then simmer for another minute until the sauce has reduced slightly.
Lower the heat to low, stir in the butter then return the chicken to the pan. Taste the sauce for seasoning then adjust with additional salt and pepper as necessary. Scatter the tomatoes on top and simmer gently until the chicken has heated through, about 5 minutes.