Chicken Marsala

Chicken Marsala

Chicken Marsala is an Italian-American dish made with chicken breasts sautéed in a savory sauce of Marsala wine and mushrooms. The sauce, which may include onions or shallots and is often enriched with cream or butter, gives the dish its rich, slightly sweet flavor. Typically served with pasta, rice, or potatoes, Chicken Marsala is popular for its comforting and distinctive taste.

Chicken Marsala

Ingredients

• 1 ½ pounds of chicken cutlets

• 3 Tablespoons all-purpose flour

• 1 Tablespoon olive oil

• 3 Tablespoons butter (divided)

• 1-pound white mushrooms, sliced

• 1 shallot, diced

• 1 Tablespoon garlic, minced

• ½ cup chicken broth

• 1/3 cup Marsala wine

• 1/3 cup heavy cream

• 1 Tablespoon fresh thyme leaves

• Salt and pepper as needed

• Chiffonade parsley for garnish

Method

1. Pound the chicken to about 3/4 inch thickness

2. Create a dredge pan for the chicken by mixing flour with a pinch of salt and pepper.

3. Coat the chicken well with the flour and set aside

4. Over medium-high heat, add the olive oil and 2 Tablespoons of the butter to a large skillet and melt the butter to a slight bubbling

5. Spread the oil and butter around the pan, shake off any excess flour from the chicken, and place the chicken in the pan. Brown on each side for about 3 minutes each. Set aside when finished

6. Add the remaining butter to the pan, then add the mushrooms, garlic, shallots, and a pinch of salt and pepper. Stir until mushrooms begin to brown

7. Add the chicken broth, cream, Marsala, and the thyme, stirring and scraping the bottom of the pan to remove any brown bits from the bottom of the pan

8. Bring to a boil, then reduce heat while continuing to stir for about five more minutes or until the sauce has thickened and reduced by half

9. Add the chicken back to the pan and simmer for about 5 minutes, allowing the chicken to reach an internal temperature of 165°F.

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