Chicken Marsala
Ingredients
- 4 6-ounce skinless, boneless chicken breasts, butterflied
- 1 cup all-purpose flour for dredging
- 1 teaspoon kosher salt plus more for seasoning
- 1/2 teaspoon ground black pepper plus more for seasoning
- 1/4 cup extra-virgin olive oil
- 4 tablespoons unsalted butter divided
- 8 ounces baby crimini or porcini mushrooms stems removed and thinly sliced
- 1 large shallot finely diced
- 1/2 cup dry marsala wine
- 1/2 cup chicken stock
- 1/4 cup chopped flat-leaf parsley
- mashed potatoes or polenta, or pasta for serving
Instructions
- Preheat the oven to 200°F. Put the chicken breasts in a large plastic Ziploc bag or lay on a cutting board with plastic wrap under and over them; pound with a flat meat mallet, until they are about 1/4 inch thick. Put flour in a shallow platter and season with salt and pepper; and mix with a fork to distribute evenly.
- Heat the oil and 2 tablespoons butter over a medium-high flame in a large nonstick skillet. When the oil is hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off excess. Carefully place the cutlets into the pan and fry for 4 to 5 minutes on each side, until golden, turning once. Do this in batches if the pieces don’t fit comfortably in the pan. Transfer the chicken to a large platter in a single layer and keep warm in turned-off oven that had been heated to 200°F.
- Lower the heat to medium and add the mushrooms and shallot to the skillet. Don’t stir just yet. Allow the shallot and mushrooms to brown for 1 minute first. Then continue to sauté for about 5 minutes until they are nicely browned, and season with salt and pepper. Turn off the heat, pour the marsala in the pan, and place the pan back on medium heat for a few seconds to cook out some of the alcohol in the liquid. Add the chicken stock and simmer for 2 to 3 minutes to slightly reduce the sauce. Stir in the remaining 2 tablespoons butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken pieces thoroughly. Season with more the salt and pepper and garnish with chopped parsley before serving. Serve over mashed potatoes, polenta, or a thin pasta, such as linguine, spaghettini, or capellini.
Notes
Serves 4.