Chicken Marsala
A Classic Italian dish made from chicken cutlets, mushrooms, and Marsala wine.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: serves 4-6 1x
Ingredients
Scale
- 3 Chicken Cutlets, sliced in half, pounded until ¼” thick
- Kosher salt and freshly ground black pepper, to taste
- ⅓ cup plus 1 tablespoon All-Purpose Flour
- 5 tablespoon Olive Oil
- 5 tablespoon Unsalted Butter
- 8 oz. White Button Mushrooms
- 2 tablespoon Shallots, minced
- 1 clove Garlic, minced
- ⅓ cup dry Marsala Wine
- ⅓ cup Chicken Stock
- 1 tablespoon chopped Parsley, for garnish (optional)
Instructions
- Split each chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet, or a good ol heavy pot… until they are about a quarter inch thick.
- Season chicken with salt and pepper and dredge in ⅓ cup flour. Heat 2 tbsp. oil and 1 tbsp. butter in a 12″ skillet over medium-high heat. Working in batches, add chicken, and cook, turning once, until golden brown, about 3 minutes. Transfer to a plate, and set aside.
- Add 2 tbsp. oil and 1 tbsp. butter, and then add mushrooms; cook until golden brown, about 8 minutes. Transfer to plate with chicken, and set aside.
- Heat remaining oil in skillet, and then add shallots and garlic; cook, stirring, until soft, about 1 minute. Stir in remaining 1 tbsp. flour; cook for 2 minutes.
- Add Marsala and stock; cook, stirring and scraping bottom of pan until slightly thick, about 2 minutes. Return chicken and mushrooms to skillet, and cook until heated through, about 2 minutes. Remove from heat; stir in remaining butter.
- Season with salt and pepper; garnish with parsley, if you like.
Find it online: http://thatssoyummy.com/recipes/chicken-marsala/