Truffle Chicken Marsala Recipe

Prepare and pound

Slice each chicken breast horizontally to make two thinner cutlets (or butterfly and pound to 1/2 inch thickness). Pat dry with paper towels.

Season and set up dredging station

In a shallow dish whisk together flour, 1 tsp salt, 1/2 tsp pepper, and garlic powder. In a second dish whisk the egg and milk. In a third dish place the breadcrumbs.

Bread the chicken

Dip each cutlet first in the seasoned flour, shaking off excess, then into the egg mixture, then press into breadcrumbs to coat evenly. Set on a plate and rest 5 minutes to help coating adhere.

Cook the chicken

Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. When hot, add cutlets (work in batches if needed) and cook 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a warm plate and tent with foil. Drizzle each cutlet lightly with truffle oil (about 1 tsp total across all cutlets).

Sauté aromatics and mushrooms

Using the same skillet, reduce heat to medium and add 2 tbsp butter and 1 tbsp olive oil. Add minced shallot and cook 1-2 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Add sliced portobello mushrooms and sauté 4-5 minutes until browned and liquid evaporates.

Deglaze and simmer

Pour in 3 tbsp Marsala wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by about half (1-2 minutes). Add 3 tbsp chicken stock and simmer 2 minutes.

Finish the sauce

Stir in 2 tbsp heavy cream and 1/2 tsp thyme; simmer 1 minute to thicken slightly. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper. If sauce is too thin, simmer a little longer; if too thick, add up to 1 tbsp stock. Return the cooked chicken to the pan and spoon sauce over; heat together 1 minute so flavors meld.

Cook potatoes and garlic

Place cubed potatoes and 2 garlic cloves in a pot and cover with cold salted water. Bring to a boil, then simmer 12-15 minutes until potatoes are fork-tender. Drain well, return to pot and let steam off for 1 minute.

Mash and season

Add 2 tbsp butter and 3 tbsp milk to the potatoes. Mash until smooth (or to desired texture). Stir in 3/4 tsp salt and 1/4 tsp pepper. Fold in optional chopped chives. Keep warm until plating.

Cook vegetables

Toss vegetables with 1 tbsp olive oil, 1/4 tsp salt and 1/4 tsp pepper. Steam or roast: for steaming, place in a steamer basket over boiling water 4-5 minutes until crisp-tender; for roasting, spread on a sheet, roast at 425°F (220°C) for 10-12 minutes until tender and slightly browned.

Finish and season

If desired, squeeze a lemon wedge over the vegetables before serving.

Spoon a portion of garlic mashed potatoes onto the plate, add a serving of vegetables. Place one or two truffle-breaded chicken cutlets atop or beside the potatoes. Spoon generous amount of Marsala mushroom sauce over the chicken. Garnish with a small drizzle of extra truffle oil (optional) and chopped fresh thyme or parsley if available.